Hog Head Cheese
Prepared by: Ronnie Bellard & Henrietta Bellard

INGREDIENTS:   
 
4 lbs. Pork Steaks “Boston Butt”
4 lbs. Pork Bellies
1 lg. Onion
1 lg. Bell Pepper
Parsley
Onion Tops
Salt
Red Pepper
Black Pepper
Kitchen Bouquet
Knott’s Gelatin

Cut up Pork Steaks & bellies. Boil in large pot. Season water with salt, red pepper, black pepper to taste.  Add chopped onions and bell peppers. Let boil for 1-1 ˝ hours until meat pulls off the bone. De-bone meat, ground meat, onions and peppers. Add ˝ table spoon of kitchen bouquet, chop parsley and onion tops and add season to taste. Mix in one box of Knott’s gelatin (as per directions on box). Let cool for 4-6 hours in frig. Makes about 2-11” pans.