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.
| Level: | Advanced |
| Total: | 2 days 9 hr 20 min |
| Active: | 1 hr |
| Yield: | 2 to 4 servings |
Ingredients
- 3 cups salt
- 3 cups sugar
- 6 chiles de arbol
- 5 cloves garlic
- 3 bay leaves
- 2 guajillo chiles
- 1 bunch cilantro
- 1 pig head
- 2 cups white wine
- 10 quarts lard
- 2 cups Salsa Verde, recipe follows
- Serving suggestions: tortillas, salsas, cilantro, limes, onions and sea salt
- 10 pounds tomatillos, grilled
- 12 large cloves garlic
- 12 serrano chiles, grilled
- 6 poblano peppers, roasted and peeled
- 4 onions, chopped
- 3 bunches cilantro, chopped
- Salt and pepper
Instructions
- 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.
Reviews
Agree with !!!!!!
I love slow-roasted pig head! I roast overnight at 195-200 degrees. It grosses some people out but once they taste it, they’re impressed!
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