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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Mangala Priyadharshani
priyadharshani.mangala99@gmail.comThis recipe is a must-try for any adventurous eater. You won't be disappointed.
Laura Gammage
lg3@yahoo.comI'll definitely be making this pig head platter again. It's a new family favorite!
Najeeb King
najeebking@yahoo.comThis recipe is a winner! The pig head platter was a huge hit at my party.
Govinda Kumar
govinda_k50@hotmail.comI would definitely recommend this recipe to anyone looking for a delicious and easy-to-make pig head platter.
Precious Ejike
precious@gmail.comThis recipe is a must-try for any pig head lover. It's simple to make and the results are amazing.
Mwinyi Rama
m@gmail.comI'm so glad I found this recipe. It's the best pig head platter I've ever had.
Reduan Mahmud1
r-mahmud1@hotmail.comThis recipe is a game-changer! I've never had pig head this good before.
Tanveer Asghar
tanveer.asghar67@yahoo.comI've been looking for a good pig head platter recipe. This one looks perfect.
Khan ijaz
i.k73@aol.comI'm definitely going to try this recipe! It looks delicious.
Patrick Paphane
p-p@yahoo.comThis recipe is a bit too complicated for me. I'm looking for something simpler.
Kezang Tshomo
kezangtshomo@hotmail.comI'm not sure about this recipe. I've never had pig head before.
Ola El barbary
barbary_o0@hotmail.comThis recipe looks amazing! I can't wait to try it.
Karma Ahmed Mohamed Sabry
k@gmail.comI followed the recipe exactly, but my pig head platter didn't turn out as well as I hoped. The meat was a bit tough and the skin wasn't crispy.
M A. Eishan
e_m@yahoo.comThis dish was a bit too rich for my taste, but the meat was cooked perfectly and the skin was crispy.
Jamal Jibril
jibril_jamal49@gmail.comThis was my first time cooking pig head, and it turned out great! The meat was fall-off-the-bone tender, and the skin was crispy and flavorful. I'll definitely be making this again.
Frank Irhiaebholo
frank@hotmail.comI've never had pig head before, but I was pleasantly surprised by how much I enjoyed this dish. The meat was rich and flavorful, and the skin was perfectly crispy.
Gary Lee Thomas Sr
gs41@hotmail.frThis pig head platter was a hit at my last party! The meat was so tender and flavorful, and the skin was crispy and delicious. I'll definitely be making this again.