118: Hogs Head Cheese; Source: Dat Little Plantation Cookbook
| pork butt cubed | 3 | lbs | | onion | 2 | cups chopped | | bell pepper | 1 | cup chopped | | celery | 1/2 | cup chopped |
| garlic | 2 | tbs minced | | parsley flakes | 2 | tbs |
| whole sweet basil dried | 2 | tbs | | salt | 1 | tsp |
| black pepper | 1 | tsp | | cajun seasoning | 1 | tsp see recipe |
| water or pork stock | 3 | cups | | unflavored gelatin | 3 | pkts |
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Directions:
In a 4 quart pot, brown all pork. Add all remaining ingredients, except for the gelatin. Bring mixture to a boil, cover & simmer on medium heat for 2 hours, stirring vigorously every 15 minutes. When completely cooked the meat should be shredded and completely reduced to a stringy consistency. Mix gelatin in 1 cup very hot water and add to the pork mixture and stir well. Place into a mold or glass casserole dish and chill until set. Remove from mold and serve with favorite crackers.
