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Hog's Head Cheese

Hog's Head Cheese

  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    10 h 20 m
LADYEM1

LADYEM1

This is not actually cheese. It is a wonderful, spicy appetizer mold made of pork roast that is great served with crackers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Heat the oil in a 4 quart pot over medium-high heat. Add the pork roast, and brown on all sides. Reduce heat to medium, and add the onion, bell pepper, celery, and garlic. Season with garlic, parsley, basil, salt, pepper, and Cajun seasoning. Pour in 3 cups of water or pork stock, and bring to a boil.
  2. Cover, and simmer over medium heat for 2 hours, stirring vigorously every 15 minutes. When the pork is ready, it should be completely shredded and reduced to a stringy consistency.
  3. Dissolve the gelatin in 1 cup of boiling water, then stir into the pork mixture very well. Pour into a mold or casserole dish, and chill until set, about 8 hours.
  4. To unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert onto a serving tray. Serve with your favorite crackers.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JBBALUKONIS
33

JBBALUKONIS

11/23/2008

we were jokingly calling this "mock head" at my party. i think some people were afraid to eat based on appearance (we used a beautiful mold though). however, it tasted very good. decent recipe for not using a head. there was very little jello in this recipe based on amount of meat. one person said that maybe more jello would have made it more authentic. however, i thought it was fine

callduck
18

callduck

8/23/2011

My mother made this when I was just a litlte kid after a Hog was butched.It is made from the meat in a hogs head as the name says. She made it in a loaf and we ate it as sandwichies or just with vinger on it.

Chefs Jack and Darlene
14

Chefs Jack and Darlene

9/21/2009

Delicious worth the time invested

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