Serves 6-8 | 6½ – 7 hours cooking | 15 mins preparation | Overnight in fridge
While we cook with the heart sometimes we have to use the head, or to be more precise a pigs head in this case.
With crispy ears and meaty snout and cheeks a pigs head provides a variety of taste’s and textures. Think crispy pork belly, pork scratchings and pulled pork all at the same time.
While this recipe is presented here as Filipino it is also a recipe found in British medieval cooking and you will find in Victorian recipe books.
If you really want a traditional Christmas dinner, then before we cooked goose and turkey we would be looking forward to carving the brawn made from a pigs head for Christmas dinner
- 1 Pigs head
- 1 Cup vinegar (cane or white)
- 2tbsp Salt
- 1tbsp Pepper
- 1tbsp Garlic powder
- 1tbsp Five spice powder
- Clean, the pigs head, wash and shave or pluck any hairs
- Place the pigs head in a bowl and pour over the vinegar while massaging the vinegar into the meat
- Rub the salt, pepper, garlic powder and five spice onto the head
- Place the head in the fridge uncovered to chill and dry the skin overnight (or atleast for two hours)
- Remove from the fridge and pat with paper towels to ensure it is completely dry.
- Place on a rack over a roasting tin and place in a pre heated oven at 80c for about 3½ hours
- Increase the temperature to 160c and continue cooking for a further 1½-2 hours until the meat is cooked through and browned
- Increase the temperature to 220c and cook for a further 45 minutes until the skin is golden and crunchy
- Remove from the oven and allow it to rest for 10 minutes before slicing
If the ears or snout start to burn at stage 8 then wrap them with tin foil for prevent burning