Trim the head and take off the ears and tongue. Trim and clean the trotters. Soak the meat in cold water for six hours. Put into fresh water. Do not peel the onions but cut them in half. Add to the pig’s head, tongue and ears in the water and bring to the boil. Add a muslin bag filled with herbs, lemon peel and spices. Simmer for 4 hours until the bones slip out easily. Take off the heat and leave to cool slightly. Lift out the meat and bone it. Put the bones back into the liquid and simmer until the stock is reduced to half. Cut the meat including the tongue into small dice. Strain the stock and put the meat back into the stock with the vinegar. Simmer gently until well mixed and slightly reduced. Put the meat into bowls, press down lightly and pour in the stock. Leave in a cool place to set. Store in the refrigerator up to 3 days, or cover and freeze.
© 1978 Mary Norwak estate. All rights reserved.