Soulful Souse

1. 1

   Clean thoroughly and place hog jowl, pig's ears and pig's feet in a very large pot (8 to 10 quarts).

2. 2

   Add water to cover and bring to a boil.

3. 3

   Lower flame and skim surface until clear.

4. 4

   Add remaining ingredients and let simmer for 3 to 4 hours or until the meat can be easily removed from the bones.

5. 5

   While still warm, remove bones from broth and meat.

6. 6

   Cut meat into small pieces. Season souse with salt, black pepper, vinegar and crushed hot pepper.

7. 7

   Add some stock, then place in a mold. Cover with plastic wrap and refrigerate overnight. Unmold, slice and serve as cold cuts or cut into fingers also as an appetizer.

* Per serving · 4 servings · Values may vary.

No additional tips available.