Best Head Cheese Recipe

Classic Pork / Hogs Headcheese Recipe (Fromage de …

WebOct 22, 2014 · Cooking. After brining, the head is covered with water and vegetables and cooked until tender. Brine the head for 24-48 hours. Add …

1. Bring the ingredients for the brine to a boil, then allow it to cool. Place the halved head, tongue, and trotters In a large container and cover with the brine, making sure they're completely covered.
2. Peel and diced the tongue into 1/2 in cubes. Working carefully to avoid bone fragments, remove the meat from the head and shanks discarding connective tissue, bone, cartilage, or anything that doesn't look delicious. Dice the remaining meat.
3. While you're picking the meat from the head, strain the braising liquid, then return it to a simmer on the stove in a wide pot. Reduce the liquid by half.
4. Line a terrine mold or bread pan with plastic wrap so that there is enough plastic hanging over the edges to cover the terrine completely when the pan is filled. Mix the diced, braised meat in a bowl, then pack it into the pan or mold. Pour the reserved braising liquid over the top, then wait for it to settle completely, tap the pan on a cutting board or another hard surface to help the liquid distribute throughout the terrine.

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