there is definitely no head, nor cheese in it. I should call it pork in aspic, then it wouldn't sound so gross, right?
_ place pork hocks in heavy pot deep enough to cover with water. Add a couple of bay leaves, a large onion, peeled and quartered, generous amount of salt and peppercorns. Bring to a boil, then simmer until meat is fall off the bone tender. Actually, last night I put the pot (covered) in the oven, set the temp. for 325, timer for 3 hours, and it was perfectly done this morning.
-take hocks out of broth, set that aside, then remove all bone, fat and gristle from the meat. Chop meat into small pieces, place into whatever container you want to have it in after it jells. I have Corningware dishes with lids. Don't fill more that 3/4.
-Now, back to the finishing..................... Strain the broth and bring to a boil. You may have more broth than you need, so figure out approximately how much liquid you need to cover the meat. Add unflavoured gelatin(dissolved in cold water) for the broth to cover the meat with maybe an inch extra. bring broth back to a boil and add some white vinegar. If you taste the broth, it should taste quite vinegary.
-Pour over the meat, refrigerate it for 6-8 hours (until set.) If you have too much broth, save that to make some fabulous eggdrop soup with scallions. Yumm.
-Hubby liked it with more vinegar or mustard, I like just plain salt. We would eat it either as a sandwich or with home fries.