Recipes

Crispy pigs head

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Ingredients

  • •
    1 pigs head, ears attached
  • •
    2 litres water
  • •
    500g rock salt
  • •
    2 oranges, zested and juiced
  • •
    4 bay leaves
  • •
    2 lemons zested and juiced
  • •
    8 cloves garlic
  • •
    250g raw sugar
  • •
    2 star anise
  • •
    8 juniper berries
  • •
    100ml olive oil

Method

  1. 1.
    Make a brine using all ingredients apart from the head. Bring to the boil, make sure sugar and salt are dissolved then leave to cool to room temperature. Prep your pigs head by removing any hair from the skin then immerse it in the brine and leave overnight in the fridge.
  2. 2.
    Vacuum pack the head with olive oil using a sous vide machine and then steam at 85 degrees Celsius for 8 hours. Remove from bag and chill in fridge before roasting in an oven on 165 degrees until crispy and golden. Serve whole and eat with accompaniments of your choice.