Fresh Pork ?? Not always......

The Tan-A Market in the Little Saigon sometimes has a great fresh pork and fresh fish selection. Problem is sometimes their pork is 'ripe' and you can tell by looking that some of the fish is way past prime. A few weeks ago however they had some of the freshest pork 'knuckles' I have seen. I was able to make a long time fav of mine 'souse'. Some folks call it head cheese because it can be made with the meat from a hog's head. I however use pig knuckles and chop the meat and skin to make my loaf.

Souse is really easy to make.

Rinse the knuckles well and put in large dutch oven type pot - cover with cold water and bring to boil.
Season with salt and and boil until tender.
When meat and skin are tender take the pot off stove and let cool until meat can be handled comfortably.
Remove all the bones and leave the meat in as large pieces as possible.
Place the meat and cut up skin in a mold (loaf pan works).
Add about 1/4 to 1/3 cup of apple cider vinegar to the broth and boil until reduced by about 1/2.
Pour the broth over the meat in loaf pan.
Put in refrigerator until cold and congealed.

To serve slice about 1/4 inch thick and serve with saltine crackers

Or you could buy it from the deli at Ukrops. Not all Ukrops have it but some still do.