CHEF DANA HAUSER’S HEAD CHEESE RECIPE

Ingredients

Yield:

 

• • 1 Pigs Head
  • 2 Pork Hock
  • 1lb Pork Shoulder
  • 8 White Onions
  • 5 Carrots
  • 6 Celery Stocks
  • 12 Bay Leaves
  • 2 Tbsp. Peppercorns
  • 2 Tsp. Fennel Seed
  • 5-6 Sprigs Fresh Thyme

Preparation

Difficulty:

Difficult

Time:

16 Hours

Total Time:

 

1. 1. Remove the impurities. In a large pot, covering pigs head with cold water. Bring to boil. Turn off and strain.
   2. Add approx. 10-12 liters of fresh water to pigs head in large pot until completely covered. Add pork hocks. Bring to a boil.
   3. Rough dice and add 6 white onions, 4 carrots, 4 celery stocks, 8 bay leaves, and half the peppercorns, fennel and thyme to pot.
   4. Simmer for at least 12 hours until flavourful.
   5. Strain ingredients keeping the stock and pork hock. Reduce stock half way until concentrated and gelatinous.
   6. Place a ladle of stock in a soup plate and chill to check consistency. Consistency should be jelly like and hold its shape. If desired consistency is not reached reduce further or add some gelatin to achieve desired consistency. Be careful not to reduce too much as to prevent a bitter flavour.
   7. Season with salt to taste. You can play with flavours here; add some add dill, anise, mustard, etc. to change the desired flavour profile.
   8. Cover shoulder with water; add remaining vegetables and bay leaves.
   9. Cook shoulder at 300ºF for approx. 3 hours. Meat should be able to be forked easily. Let pork cool slightly, however still warm.
   10. Gently pull meat apart into small pieces(it will be easier to do this if the meat is warm) or you can dice the meat into small pieces. Dice or shred the pork hock meat as well.
   11. Gently spread the diced or shredded meat over a tray. Tray should be at least ½ inch deep. Pour over pig head stock while warm, not chilled as it will set.
   12. Place in fridge and let cool. Remove once the stock has set.