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Cajun Jellied Pig's Shoulder




Source of Recipe


Recipe Box


List of Ingredients




# 1 beef or pork tongue
# 3 pounds [1.5 kg] pork shoulder, cubed
# 2 pigs feet
# 1 teaspoon [5 ml] salt
# 1/2 teaspoon [2.5 ml] pepper
# 1 cup [250 ml] chopped onions
# 3 garlic cloves
# 3 parsley sprigs
# 1 cup [250 ml] chopped celery
# 1/2 green pepper, chopped
# 1 tablespoon [15 ml] unflavorouded gelatine
# 2 cups [500 ml] cider vinegar
# 1 bunch green onions, chopped

Recipe



# Cut pork into chunks.
# Clean tongue under cold running water; transfer tongue into a large casserole along with parsley, celery, onions, and seasonings; cover with water.
# Cook for 1 hour.
# Add pork cubes and feet.
# Cook for 2 hours more, until meat can easily be broken up.
# Strain; reserve broth.
# Cool meat, peel tongue and bone feet; mince all.
# Add vinegar, green pepper and onions; mix well.
# Pour approximately 1 1/2 inches [3 cm] of mixture into 3 loaf pans.
# Dissolve gelatine in a little broth and add enough warm broth to cover the meat in each pan.
# Refrigerate for at least 12 hours.
# Slice or cut into squares; serve cold.

Serves 12.