Saturday, January 23, 2010
Pig head two ways (part 1)
These dishes were greatly inspired by the following videos
along with other sites. For an interesting overview of La Quercia's acorn edition watch this...
We received a 70lb box full of pig parts
Inside vacuum packed were the pig parts
I washed the head in the sink paying particular attention to the ears and nose
I cut the ears off for a separate dish and wrapped the head in cheese cloth so it was easier to retrieve from the pot after cooking.
the ears I braised in a simple syrup with soy sauce, for 2 hrs, I will then chop thinly and fry,
but that's another post. The wrapped pig head was covered with water in a large pot and two onions, carrot, garlic salt sugar, a bit of pimenton, black pepper, rosemary, and thyme and brought to a boil then simmered for 4 hrs.
I removed the head onto a baking sheet and let it cool, and then further reduced the stock by half.
No pictures, but after cooling I removed the meat from the jowls, temple, neck, and face trimming the fat and skin off. this was rolled in cheesecloth a bit of the stock added then wrapped in plastic wrap and placed in the fridge to cool.
The next day we sliced it
and breaded one side and browned it on both sides
The result is an incredibly rich dish, fatty and full of pork flavor. It will benefit from an acid sauce, a chimichurri or other citrus based sauce to cut the fat.
The next head I am going to bone out and roast.