Soused Hog’s Face

The Captain used a recipe he found at as a starting point for his Hog’s Face.  Here’s how he made it.

2 lbs. pork shoulder
4 Shallots
2 Tablespoons salt
10 whole peppercorns
4 Bay leaves
2 twigs of fresh thyme or pinch of dried

1 medium onion

10  peppercorns, freshly ground

1 box (3 packets) unflavored gelatin

2 Tablespoons horse-radish sauce
.5 cup sour cream

Iceberg lettuce

Cover the pork with water, add the shallots, salt, peppercorns, bay and thyme.  Bring to a boil and let simmer until the meat is ready to fall apart, about 1.5 hours.

Remove the meat from the liquid, let it cool until you can handle it, and then cut and shred it into small pieces.

Coarsely chop the onion and mix it with the bits of meat and ground pepper.

Strain the liquid in which the meat cooked and return the liquid to the pan; reduce over high heat until about 5 cups remain.  Allow to cool.

Reheat 2 cups of the stock and stir in the gelatin.  When it is well dissolved mix in the rest of the cool stock and the onion and meat.  Pour into a mold (a glass pie plates work well) and let chill in the fridge until well set, overnight if possible.

Mix the horseradish and sour cream to make a sauce.  Serve slices of the Face  on large lettuce leaves, garnished with horse-radish sauce.

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