How to make souse (hogs head cheese)

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option, while chicken is often more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice can replace lime for acidity, and vinegar is a cost-effective alternative.

Singe the hair off the pig ears with a lighter and scrub them with a brush.

Cover the pig ears with salt and soak them overnight.

Rinse the salted pig ears thoroughly.

Place the rinsed pig ears, pig tongue, pig snouts, and trotters in a pot.

Chop a couple of small onions and bell pepper and add them to the pot.

Add about 1 cup of apple cider vinegar to the pot.

Add roughly chopped bay leaves and minced garlic to the pot.

Add a ham-flavored concentrate (about 3/4 of the package) to the pot.

Add additional herbs as desired, including a cilantro-based seasoning.

Fill the pot with water just enough to cover the meat and vegetables.

Put the pot on the stove and bring it to a boil, then reduce to a simmer for about 4 hours, stirring occasionally to prevent sticking.

After about 2 hours, check the reduction and continue cooking for another hour.

Once cooked, remove the pot from heat and place the meat on ice to cool faster.

Pick through the meat to remove all bones and place the picked meat in a food processor.

Pulse the meat in the food processor until it's broken down but not too fine.

Taste the meat mixture for seasoning and adjust with more spices and vinegar if needed.

Strain the broth and add unsweetened gelatin to it, bringing it to a simmer.

Pour the meat mixture into disposable bread pans and cover with the strained broth.

Cover the pans with plastic wrap and refrigerate for 24 hours to set.

After 24 hours, remove the souse from the pans and serve with crackers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens