Cajun
Cajun Hog's Head Cheese
This Cajun hog's head cheese sets tender bits of pork head and ear in their own peppery, collagen-rich broth. Chill it into a small loaf, then slice it cold with crackers, Creole mustard, and hot sauce.
Watch it madeHymels Kajun Kitchen · 3:01
Ingredients
- Cleaned pork head pieces, such as cheek, jowl, ear, and snout1 1/2 lb
- Split pig trotter1 small
- Water4 cups, or enough to barely cover
- Yellow onion, chopped1/2 small
- Green bell pepper, chopped1/4 cup
- Celery, chopped1/4 cup
- Garlic cloves, smashed3
- Bay leaf1
- Kosher salt1 1/4 tsp, plus more to taste
- Black pepper1/2 tsp
- Cayenne pepper1/4 tsp
- Dried thyme1/4 tsp
- Apple cider vinegar1 tbsp
- Green onion, finely sliced1
- Fresh parsley, chopped1 tbsp
- Crackers and Creole mustard, for servingas needed
Method
- Rinse the pork head pieces and pig trotter under cold water, scraping away any stray bristles or bone fragments.
- Place the pork, trotter, water, onion, bell pepper, celery, garlic, bay leaf, salt, black pepper, cayenne, and thyme in a heavy pot.
- Bring to a boil, skim the foam, then reduce to a bare simmer and cook uncovered for 3 to 4 hours, until the meat and skin pull easily from the bones.
- Lift the pork pieces and trotter onto a tray and strain the cooking liquid into a clean saucepan.
- Discard the bones, bay leaf, and any hard cartilage, then finely chop the tender meat, skin, ear, and soft gelatinous pieces by hand.
- Boil the strained cooking liquid until reduced to about 3/4 cup and taste it; it should be salty and peppery because it will be served cold.
- Stir the chopped pork with the reduced broth, apple cider vinegar, green onion, and parsley until evenly mixed.
- Pack the mixture into a small loaf pan or ramekin lined with plastic wrap, pressing firmly so the broth fills the gaps.
- Cover and refrigerate overnight, until fully set and sliceable.
- Unmold the hog's head cheese, cut into thick slices, and serve cold with crackers, Creole mustard, and hot sauce.
Common questions
Can I substitute the pork head pieces or trotter in Cajun hog's head cheese?
Yes. If you can’t get a whole head, use a mix of pork shoulder, hocks, skin, ears, and trotters for the same gelatin-rich texture. Avoid lean-only cuts; you need skin and connective tissue to set properly.
How long does hog's head cheese take to cook and when is it done?
Plan on about 3 to 4 hours at a bare simmer, sometimes a bit longer. It’s ready when the meat, skin, and cartilage pull easily from the bones and the broth tastes concentrated and well-seasoned.
What are the most common mistakes when making Cajun hog's head cheese?
The biggest mistakes are boiling too hard, under-seasoning the broth, and not reducing the cooking liquid enough. Also avoid leaving in hard cartilage or bones, or the finished loaf will be gritty and unpleasant.
How should I store hog's head cheese, and how long does it keep?
Pack it tightly, chill it until fully set, then cover and refrigerate. It keeps about 5 to 7 days in the fridge. For longer storage, freeze slices or portions for up to 2 months, though texture may soften slightly.
How should I serve Cajun hog's head cheese?
Serve it cold or cool, sliced or spread on crackers, French bread, or toast. It’s excellent with mustard, hot sauce, pickles, or sliced onions. Let it sit a few minutes after chilling so the texture is easier to cut.