PIG HEAD PLATTER
We try to source our pig heads from local farms. We brine the heads for 2 days, then confit them overnight. The next day, we cover the heads in our house-made salsa verde and roast them until the skin blisters. Served with our house-made tortillas and salsas, as well as cilantro, onions and limes, it is a great interactive dish for four people or one really hungry person.
Provided by Food Network
Categories main-dish
Time P2DT9h20m
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- For the brine: Combine the salt, sugar, chiles de arbol, garlic, bay leaves, guajillo chiles, cilantro and 10 quarts water in a large stockpot. Bring to a boil and cook until the sugar and salt dissolve. Pour the brine into a 16-quart container and let cool in the refrigerator. Submerge the pig head in the brine and refrigerate for 2 days.
- For the confit: Preheat the oven to 200 degrees F. In a bowl, mix the white wine with 2 cups water. Remove the pig head from the brine and rinse with the wine mixture. Place the head in a large pan and cover it with the lard. Cover the pan and cook for 8 hours.
- To roast: Increase the oven temperature to 500 degrees F. Very carefully, pull the pig head out of the confit and place in a pan. Cover the head with the Salsa Verde and roast until the skin starts to blister, 20 minutes.
- To serve: Transfer the roasted pig head to a wooden board and serve with tortillas, salsas, cilantro, limes, onions and sea salt.
- Place the tomatillos, garlic, serrano chiles, poblano peppers, onions and cilantro in a blender and blend until smooth. Season with salt and pepper.
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Maikol Astom (Nick)
[email protected]I've made this recipe several times now, and it's always a hit. My friends and family love it.
Salahuddin Sarwar
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive meal.
Mikayla Givens
[email protected]I'm so glad I tried this recipe. It's now one of my favorite ways to cook pig head.
EferG
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Karim Ali
[email protected]The sweet and sour sauce is the perfect finishing touch to this dish. It adds a nice balance of flavors.
Ismail sani
[email protected]I love the crispy skin on this dish. It's the perfect contrast to the tender meat.
Anthony Kalua
[email protected]This is a great recipe for a party. It's easy to make ahead of time, and it can be served warm or cold.
Saqib Aziz
[email protected]I've made this recipe several times now, and it's always a hit. My friends and family love it.
Ashfak Ashfak
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive meal.
Serenity Cote
[email protected]I'm so glad I tried this recipe. Pig head is now one of my favorite cuts of meat. It's so tender and flavorful, and it's surprisingly easy to cook.
Qasim Bhai
[email protected]This is a great recipe for a budget-friendly meal. Pig head is a relatively inexpensive cut of meat, and it's packed with flavor.
Asadali Ranjha
[email protected]I love the combination of flavors in this dish. The pig head meat is rich and savory, while the crispy skin adds a nice crunch. The sweet and sour sauce is the perfect finishing touch.
pabitra sunar
[email protected]This is a great recipe for a special occasion. The pig head platter is a showstopper, and it's sure to impress your guests.
Loretta Owens
[email protected]I've never cooked pig head before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out perfectly. I'll definitely be making this again.
NAHYABINGI ThombuprinceGadah
[email protected]This pig head platter was a hit at my party! The meat was so tender and flavorful, and the crispy skin was amazing. I'll definitely be making this again.