Mock Hog Head Cheese: All the Flavor, None of the Fuss (Easy Pork Terrine!)
Easy Mock Hog Head Cheese! A savory pork terrine dish with Southern flavors, made simple. Perfect for sandwiches & snacks!
Video
Equipment
- 5 Loaf Pan
Ingredients
- 8 Pound Pork Picnic Roast
- 2 Pounds Pork Neck Bones
- 3 Each Yellow Onions peeled and cut in half
- 8 Tablespoons Creole Seasoning
- 3 Tablespoons Cayenne Pepper
- 3 Tablespoons Paprika
- 2 Tablespoons Hot Sauce
- 2 Tablespoons Dried Parsley
- 1 Tablespoon Black Pepper
- 2 Ounces Browning Sauce
- 2 Tablespoons Red Wine Vinegar
- 2 Cups Green Onions chopped
Instructions
- Add the pork roast, neck bones and yellow onions to a large stock pot (10 quart or bigger) and cover with water by 1".8 Pound Pork Picnic Roast, 2 Pounds Pork Neck Bones, 3 Each Yellow Onions
- Bring to a boil, then turn down the heat and cover. Simmer for 2 hours. Use a ladle to scoop any brown scum that may form at the top during the beginning.
- Remove the onions and discard. Remove the neck bones and remove the meat carefully, discard the bones and add the meat back to the stock pot. Take the pork roast and remove the fat and skin. Add this fat and skin to a food processor and liquify. Add this back to the stock pot.
- Take the pork roast meat and cut into chunks, add to the food processor and chop, some fine, some not so fine (different batches).
- Add this meat back to the stock pot.
- Add the seasonings, stir well and cover again. Simmer for one more hour.8 Tablespoons Creole Seasoning, 3 Tablespoons Cayenne Pepper, 3 Tablespoons Paprika, 2 Tablespoons Hot Sauce, 2 Tablespoons Dried Parsley, 1 Tablespoon Black Pepper, 2 Ounces Browning Sauce
- Add the red wine vinegar and green onions and cook another 10 minutes.2 Tablespoons Red Wine Vinegar, 2 Cups Green Onions
- Turn off the heat and skim any excess grease from the top of the pot.
- Take 5 each 9x5" Loaf Pans, lined with parchment paper (it's easier to do this with wet parchment.
- Ladle the mixture into the loaf pans and allow to cool. Take a fork or spoon and every now and then lift the meat from sinking to the bottom of the pan.
- Once cooled, cover and place in the refrigerator over night.
- Once the hog head cheese has set, turn out upside down onto a plate for serving, with crackers.
Notes
This is a mock recipe, or a faux recipe. There is no actual pig's head used here. However, if you were to prefer using the traditional method you can just swap out the roast and the neck bones for a whole hog's head. The rest of the ingredients will remain the same.
The nutritional information below is calculated for the entire loaf. Not per serving. So if you were to calculate that one person would eat one slice, and there are 12 slices per loaf.... divide it.
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Nutrition
Serving: 200g | Calories: 1523kcal | Carbohydrates: 14g | Protein: 146g | Fat: 94g | Saturated Fat: 32g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 41g | Cholesterol: 457mg | Sodium: 1981mg | Potassium: 3036mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7111IU | Vitamin C: 21mg | Calcium: 196mg | Iron: 8mg
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