How do you cook a pig's head?

Sarahsaver

They are pretty good VFM I think at £1 each, i have been told theres quite a bit of meat on them, and I saw a whole load of them staring at me on a counter in the market today. the kids were fascinated, but i would not know where to start. Seems to me to be a perfect OS food!
Failing that at least the dissection would be educational...

aliasojo

Oh I am soooo glad you didn't title this one.....'Pig hints'. :rotfl:



Ok, ok I'm leaving.......:snow_grin


Btw...don't you boil them? Vague recollection of my Mother doing that.

Amba_Gambla

Jay-Jay_4

Place the head in a carrier bag, walk to wheelie bin, place carrier bag in wheelie bin, go inside kitchen, simmer Super Noodles for four minutes, hand children a book on animal biology



sorry!


It's aliasojo's fault.... she's getting me giddy

ok ok... in my ancient cookery book it says that pigs head can be made into brawn or may be cooked fresh if desired (ummm... no thanks!) or salted and cooked served whole _pale_.... will see if I can find any recipes.

Quackers

Jay-Jay wrote:

Place the head in a carrier bag, walk to wheelie bin, place carrier bag in wheelie bin, go inside kitchen, simmer Super Noodles for four minutes, hand children a book on animal biology



sorry!


It's aliasojo's fault.... she's getting me giddy

ok ok... in my ancient cookery book it says that pigs head can be made into brawn or may be cooked fresh if desired (ummm... no thanks!) or salted and cooked served whole _pale_.... will see if I can find any recipes.

oooo, am I allowed to say the first recipe sounds so much nicer than the second.

I am a vegetarian - thats my excuse

Awwww, Sarahsaver are you going to come back and rave about how nice your pigs head was once you got one and tried it?

I know you said they were staring at you on the counter but - Do they come with or without eyes?

Can you cook and eat the eyes?

I'm interested now!

aliasojo

Quackers wrote:

Can you cook and eat the eyes?

I'm interested now!

Quackers! I had no idea you were so evil! :rotfl:

I'm not sure I would like you touching my children's feet....I don't know what might be going through your mind. :snow_laug :snow_laug

Jay-Jay_4

Ok the only thing I can find in my book is whole sucking pig (_pale_) it advises this....


"once the animal is cooked, cut off the head and with a sharp knife take out the brains and chop them up, also add to these the gravy from the tin. Lay the sides back to back in the dish with one half of the head at each end and the ears at the sides. The brains can then be stirred into the white sace together with the gravy or they may be left in the head if preferred"


yeah... well....... I think I'll pass thanks!

Quackers

But what does it say about the eyes Jay Jay?

Can you eat pigs eyes. I'm thinking of puking at the thought but I'd still like to know!


Aliasojo - I'm usually thinking 'please wipe your kids nose so that their snot stops dripping on my hair/hands/new shoes that you haven't paid for yet':snow_laug

Ticklemouse

How about this roasted pigs head recipe. I'm sure you could vary the seasonings to your own tastes:

[size=+1]CRISP ROASTED PIG'S HEAD[/size]
Categories:Chinese, Pork, Ceideburg 2

Yield:1 head
[size=-2]Description: [/size]
1 Pig's head, cleaned and -tongue removed
1 ts 5-spice powder
2 tb Salt 1/2 c Mien see (ground brown bean -sauce) or 1/2 cup oyster -sauce
1/4 c Bourbon
1 c Honey, combined with 1 c Boiling water

Remove any hair on head by singeing over and open flame or plucking. Scrub well (using a vegetable brush, if desired) and then sprinkle with salt, rubbing it into the skin. Rinse well with cool water; pat dry.
Remove any excess fat.
Place head in a colander in the sink and pour a kettle full of boiling water over. Let cool. Combine the 5-spice powder, salt, bean sauce and bourbon. Slash the meat on underside of head and rub half of the spice mixture into the meat. Rub the remaining spice mixture onto the skin. Place head upright on a rack in a large baking pan. Bake at 375F for 1 1/2 hours. Lower heat to 325F and continue cooking for an additional 2 hours, or until the meat is cooked through, basting the skin well every 30 minutes with the honey-water mixture. (Cooking time will depend on the size of the head.) If ears begin to brown too quickly during cooking period, wrap them with foil. When head is done, remove to platter and garnish with watercress or coriander. Chop head into pieces and serve with sweet vegetable relish or plum sauce. [I'd definitely serve with spiced salt and Chinese mustard and minced green onions for dipping too.]

Jay-Jay_4

Quackers wrote:

But what does it say about the eyes Jay Jay?

I can't find a pigs head recipe but in the calfs head recipe you remove the eyes before cooking.


I also have a lambs feet recipe and a roast lark recipe....... who eats larks?


You could ask your butcher for some pigs eyes and offer them your kids for gobstoppers..... or maybe Sarahsaver will post you hers?


edited to say not HER eyes.... the pigs eyes

aliasojo

Jay-Jay are you some kind of witchety woman? That seems like one weird recipe book you have there.

Don't you have one with things like sausage beans and mash? :rotfl: