Best 2 Ukrainian Jellied Pigs Feet Head Cheese Recipes

In the realm of traditional Ukrainian cuisine, there exists a culinary masterpiece that has captured the hearts and taste buds of generations: jellied pigs' feet, also known as "head cheese." This delectable dish, rooted in the country's rich culinary heritage, is a testament to the Ukrainians' ingenuity and love for hearty, flavorful fare.

Crafted using pigs' feet and head as its primary ingredients, jellied pigs' feet is a savory, gelatinous dish that embodies the essence of comfort food. The process of preparing this dish is a labor of love, requiring patience and meticulous attention to detail. The pigs' feet and head are thoroughly cleaned and boiled until the meat falls off the bone. This succulent meat is then seasoned with an aromatic blend of spices, herbs, and garlic, creating a symphony of flavors that dance on the palate.

Jellied pigs' feet is not only a culinary delight but also a versatile dish that can be enjoyed in various ways. It can be served as an appetizer, sliced and arranged on a platter, accompanied by crusty bread or crackers. It is also a popular ingredient in sandwiches, salads, and even soups, adding a unique texture and depth of flavor to these dishes.

This comprehensive article delves into the art of making jellied pigs' feet, providing step-by-step instructions and detailed photographs to guide you through the process. Additionally, it offers three variations of the classic recipe, each with its own unique twist on flavors and ingredients. Whether you prefer the traditional Ukrainian recipe, a spicy Mexican-inspired version, or a lighter, healthier rendition, this article has something for every palate.

Embark on a culinary journey into the heart of Ukrainian cuisine as you explore the delectable world of jellied pigs' feet. With its rich history, versatile applications, and unforgettable taste, this dish is sure to become a staple in your culinary repertoire.

Here are our top 2 tried and tested recipes!

UKRAINIAN HOG'S HEAD (HEAD CHEESE)

Ukrainian Hog's Head (Head Cheese) image

Make and share this Ukrainian Hog's Head (Head Cheese) recipe from Food.com.

Provided by Olha7397

Categories Pork

Time 5h30m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 pig head, with tongue
1 tablespoon salt, as needed (or more)
1 onion, quartered
2 garlic cloves
2 bay leaves
10 peppercorns

Steps:

Have the hog's head cut into quarters by the meat dealer.
Remove the brains, teeth, snout, and eyes, but retain the ears.
Cut off the fattest part of the head for lard. Scrape and wash each piece thoroughly. Wash, trim, scald, and skin the tongue.
Soak the meat in cold water to cover for 30 minutes to extract the blood.
Drain and wash again. Cover the meat with fresh cold water; add the salt, bring to a boil, and skim. Cover and simmer for 1 hour.
Then add the remaining ingredients and continue cooking until the meat separates from the bones.
This will take about 5 hours or longer. Be sure to simmer the meat over a LOW heat during the entire period of cooking. Rapid boiling will make the meat stock milky in color.
Drain off the meat stock and save it.
Remove the onion, garlic, and spices. Pick out all the bones from the meat. Cut the meat into coarse pieces.
The stock may be flavoured with a freshly crushed clove of garlic and then strained.
Season the stock to taste.
If a firm jelly is desired, soften 1 tablespoon of gelatin in 1/4 cup of cold water and then stir into the hot stock.
Put the meat into a mold and add enough strained stock to cover it. Chill thoroughly. Remove the fat from the top. Serve in slices.

Nutrition Facts : Calories 9.2, Sodium 1163.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.8, Protein 0.2

UKRAINIAN JELLIED PIG'S FEET (HEAD CHEESE)

Ukrainian Jellied Pig's Feet (Head Cheese) image

This recipe may be prepared in advance and refrigerated until ready to use.You don't have to broil the meat but it will not have that smoked flavour.

Provided by Olha7397

Categories Pork

Time 5h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 pig's feet
1 pork shank
1 tablespoon salt
water, to cover meat
1 medium onion
1 celery rib, & leaves
1 sprig parsley
1 carrot
7 peppercorns
1 bay leaf
3 garlic cloves
salt
1 tablespoon vinegar

Steps:

Wash and scrape the feet and shanks very thoroughly.
Wipe dry and broil on all sides until they are a delicate golden color. Do not scorch. Should any part become scorched, scrape it and wash well.
Cut the feet in half lengthwise. Place the meat in a large kettle, add the salt, cover with cold water, bring to a boil and skim. Cover and simmer very slowly for about 3 hours. The success of this dish depends on slow simmering. Rapid boiling makes the liquid milky in color.
Cut the onion in half, and brown it in an ungreased pan. This enhances the flavor and color of the broth. Add the onion and the remaining ingredients, EXCEPT the vinegar, to the meat, and continue simmering until the meat comes off the bones easily.
Total cooking time is about 5 hours or longer. When done, strain, remove the bones, spices, and vegetables except the carrot.
Arrange the meat and chopped carrot in a suitable dish. Add the vinegar to the broth and season to taste with salt.
If a firm jelly is desired, soften 1 tablespoon of gelatin in 1/4 cup cold water. Blend it with a small quantity of the hot broth and stir into the broth.
Some cooks prefer to add a clove crushed garlic to the broth at this stage rather than to cook it along with the other ingredients. If this is followed, strain the broth again to remove all the particles of garlic.
Pour over the meat and chill until firm. Before serving, scrape off all the fat from the top.
Serve in slices and garnish with sprigs of parsley and hard cooked eggs.
JELLIED PIG'S FEET with CHICKEN:.
Follow the recipe above, but replace the shank with 1/2 small chicken. Simmer the pig's feet until barely tender, and then add the chicken and continue simmering until all are done. For best results use gelatin in this dish as directed in the recipe above.

Nutrition Facts : Calories 224.8, Fat 12.1, SaturatedFat 3.4, Cholesterol 83.6, Sodium 1889.5, Carbohydrate 5.3, Fiber 1, Sugar 2.1, Protein 22.6

Tips:

Choose fresh and high-quality pork head and feet for the best flavor and texture.
Clean the pork head and feet thoroughly to remove any dirt or debris.
Soak the pork head and feet in cold water for several hours or overnight to remove any impurities.
Use a large pot to accommodate the pork head and feet, as they will expand during cooking.
Add enough water to cover the pork head and feet completely.
Season the water with salt, pepper, and other desired spices to taste.
Bring the water to a boil, then reduce heat to low and simmer for several hours, or until the meat is tender.
Remove the pork head and feet from the pot and let them cool slightly.
Once the pork head and feet are cool enough to handle, remove the meat from the bones and chop it into small pieces.
Return the chopped meat to the pot and add the desired amount of broth or gelatin.
Bring the mixture to a boil, then reduce heat to low and simmer for a few minutes, or until the gelatin has dissolved.
Pour the mixture into a mold or container and refrigerate until set.
Once the jellied pigs' feet are set, serve them with your favorite accompaniments, such as bread, crackers, or vegetables.

Conclusion:

Ukrainian jellied pigs' feet, also known as head cheese, is a traditional dish that is enjoyed by many cultures around the world. This dish is made with pork head and feet, which are cooked until tender and then combined with broth or gelatin to create a savory and flavorful jelly. Jellied pigs' feet can be served as an appetizer, main course, or snack, and it is a great way to use up leftover pork. With its unique flavor and texture, jellied pigs' feet is a dish that is sure to please even the most discerning palate.