How to Roast a Pig's Head

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As the first domesticated farm animal, pork has been a popular meat around the world for hundreds of years. While chops, tenderloin and ground pork are all commonly sold in supermarkets, the pig's head can also be used to create a spectacular, albeit atypical, meal. Not generally looked upon as a source of meat, the head of a pig contains succulent flesh that is best when roasted. Simple to create at home, cooking a roasted pig head is sure to be a talked-about centerpiece for any meal.

Things You'll Need

  • Fresh pig's head, cleaned, eyes and tounge removed
  • Vegetable brush
  • Sharp paring knife
  • 4 tbsp. kosher salt
  • Hot water kettle
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 2 cups honey
  • Whole peeled fresh onion
  • 1 cup white wine
  • Tinfoil
  • Basting brush
  • Meat thermometer
  • Place the head in the sink and run cool water over it. Scrub all over the outside of the pork using the vegetable brush.

  • Cut off any excess fat hanging off of the head using the paring knife. DIscard the fat cuttings.

  • Sprinkle the kosher salt evenly over the head. Rub it in using your hands, in to every crevice.

  • Heat enough water to cover the head with the hot water kettle. Stopper the sink and pour the boiling water over top.

  • Allow the water and head to completely cool. Remove from the water and rinse well to remove any remaining brine.

  • Dry the head thoroughly using the paper towels, ensuring all cavities have been driend including the mouth. Place the head in the baking pan.

  • Mix the garlic powder, onion powder and tarragon together in the small bowl. Sprinkle them over the head evenly, rubbing them in to the skin.

  • Cover the head with the honey, reserving 3 tbsp. and ensuring that it is all over the meat evenly. Insert the whole onion in to the mouth. Pour the white wine around the head, evenly covering the baking dish.

  • Place small pieces of tinfoil over the ears to prevent them from burning during the cooking.

  • Preheat the oven to 375 degrees Fahrenheit. Mix the remaining honey with 4 tbsp. of water. Insert the head in to the oven and cook for one hour and 30 minutes.

  • Reduce the oven's heat and cook for another two hours. Remove the tinfoil to allow the ears to cook as well.

  • Baste the head with the honey mixture every hour. Remove the head when it is cooked -- a meat thermometer inserted in to the deepest part of the meat, without touching the bone, will read 170 degrees Fahrenheit.

  • Remove the head and tent it with tinfoil. Allow it to rest for 30 minutes before serving.

Tips & Warnings

  • Serve with a gravy or sweet compote to accent the flavors of the meat.

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References

  • Photo Credit PhotoObjects.net/PhotoObjects.net/Getty Images
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