Saturday, January 23, 2010

Pig head two ways (part 2)

pig head
Originally uploaded by EatingVideo
Ok the second head I boned out,


much to my wifes chagrin, we had an angry skull.

boned skull

The edible portion though as a bit more agreable


I removed the tongue, I the removed the membrane and stuffed it back in the head.


I seasoned it with garlic, salt, pepper, and wrapped it in cheescloth and tied it up and let it rest in the fridge

wrapped porchetta de testa

I then unwrapped the cheescloth (3 days later) and retied it, and roasted on the grill for 8 hours at as low a temp as I could muster, (ballpark 200-300 deg farenheit)


The skin is very crispy, I tried to render as much fat as I could at a low temp. The meat is tender and flavorfull, better than the head cheese, with awesome crispy skin.

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