Head Cheese

My mother's recipe. Great served cold, or as a filling in sandwiches.

• Ready In: 3 hrs 45 mins
• Serves: 12

Ingredients

• 1⁄2 lb pork (or 2 pork hocks)
• 4  onions
• 1  garlic clove
• 1  pinch clove
• 1  pinch cinnamon

Directions

1. Let meat stand in cold water 1/2 hour. Drain.
2. Brown meat. Cover with cold water.
3. Add onions, salt and pepper.
4. Cook until tender.
5. Remove from heat and cool.
6. Strain broth.
7. Chop or grind meat.
8. Combine 1 cup meat to 2 cups broth.
9. Add seasonings. Let simmer.
10. Rinse a mould with cold water.
11. Pour into mould.
12. Cool and set 3 hours.