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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean pork head, removing bristles, ears and eyes, jaws and bones of nose. | 2. Cook with hocks, tongue, heart and beef. | 3. Cook rinds in a sepatate container. | 4. When well done, remove meat from bones and grind all through a fine plate. | 5. Mis very well and add some salt and pepper with meat juice to make a good mix. | 6. Place the ground results in a cheesecloth bag and top with a heavy weight to press out the "extra" fat. | 7. When cold, cut in large slices, and make a mix of 2 cups of water and one cup vinegar, bring to a boil, then cool and pour over meat, letting stand in a crock pot for 5 days or until fully soaked through. | 8. Serve with raw onion and vinegar for dinner, or herat and serve with fried potato -- . | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1			1705.536	0.0	63.0958	159.0775
pork hock	1			1067.0424	0.0	119.2467	65.7697
pork tongue	1			25.2167	0.0	5.61	0.1417
pork heart	1			25.2167	0.0	5.61	0.1417
extra pork			rind	25.2167	0.0	5.61	0.1417
beef	2	lbs	ground	1796.2279	0.0	176.1755	115.4848

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.