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Irresistibly Delicious Souse Meat You’ll Love to Make

Cooking Method ,
Cuisine
Courses , ,
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 3 hrs Total Time: 3 hrs 20 mins
Servings 8
Calories 280
Best Season Suitable throughout the year
Description

Unforgettable Homemade Souse Meat Done Right

souse meat1

souse meat

Souse meat, also known as head cheese, is a savory dish made from pork and seasoned with vinegar, onions, and a blend of spices. This cold-cut dish has historical roots in Southern and Caribbean cuisines. Traditionally made with pork scraps, the gelatinous texture is achieved by simmering the meat and its bones to extract natural collagen.

souse meat is typically served chilled and sliced, making it a refreshing and tangy option for picnics or gatherings. Perfect as an appetizer or snack, it pairs well with crackers, mustard, or fresh vegetables. The tanginess of vinegar and the aromatic spices make it a unique dish that preserves the essence of old-world cooking traditions while offering a satisfying bite packed with flavor.

Enjoy It(souse meat)

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Ingredients
  • 2 lbs pork hocks or pig’s feet (cleaned and cut into pieces)
  • 1 lb pork shoulder (optional, for extra meatiness)
  • 6 cups water
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup white vinegar
  • 1/2 cup fresh lime or lemon juice
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon allspice
  • 1 teaspoon dried thyme
  • 3 bay leaves
  • 1/2 cup finely chopped parsley or cilantro (for garnish)
Instructions

    1. Prepare the Pork:
      Rinse the pork thoroughly under cold water. Remove any extra fat and thoroughly clean the meat.

    2. Cook the Meat:
      In a large pot, combine the pork hocks and/or shoulder with water, onion, garlic, bay leaves, thyme, and salt. Bring to a boil over medium-high heat, then reduce to low heat and simmer for 2–3 hours until the meat is tender and falling off the bone.

    3. Separate the Meat:
      Remove the pork from the broth and set it aside to cool slightly. Pour the broth through a fine mesh strainer and reserve it.

    4. Shred and Mix:
      Remove bones and cartilage from the pork, then shred the meat into small pieces. Return the shredded meat to the pot.

    5. Add Seasonings:
      Add vinegar, lime/lemon juice, black pepper, cayenne, red pepper flakes, and allspice. Stir well and simmer on low heat for another 15–20 minutes, allowing the flavors to meld.

    6. Set the Souse:
      Transfer the mixture to a loaf pan or dish. Pour enough broth to cover the meat, ensuring the gelatin from the broth sets the souse as it cools.

    7. Chill:
      Cover and refrigerate for 6–8 hours or overnight until firm.

    8. Serve:
      Slice and serve cold with crackers, mustard, or as desired. Garnish with fresh parsley or cilantro.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 280kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 6g30%
Cholesterol 70mg24%
Sodium 580mg25%
Total Carbohydrate 4g2%
Sugars 1g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • To enhance the gelatinous texture, include more pig’s feet or pork skin in the recipe.
  • Adjust the vinegar and lime juice for your preferred tanginess.
  • Use a meat thermometer to ensure the pork is cooked to at least 145°F (63°C).
  • Add a pinch of sugar if you prefer a slightly balanced tangy-sweet flavor.
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