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My Pig Head Cheese Porchetta
Deboned whole pig head, seasoned, cured(#1), rolled, tied 6 days.
Cooked sous vide 185-195 for 14 hours. Refrigerated 2 days, then sliced and plated. This turned out better than I expected. It was worth the time and effort just making it for the experience. So having it taste good on top of that was an added bonus. I was afraid it would be too porky or offal tasting. Served with "Everything bagel" French bread, horseradish sauce, mr. mustard, and pickled okra. https://i.postimg.cc/65gVZd5k/Pig-He...d-Plated-3.jpg This is the jowl end. The opposite snout end had most of the cheeks and tongue - I'll cut into that end tomorrow. Other pictures from Start to finish: https://imgur.com/a/dXSoJDp The yield was 8.1 pounds from a 14 pound pig head. The ears were cooked separately in a Korean marinade and will be cut in strips and fried. https://i.postimg.cc/pXpYy0xQ/Pig-He...ced-Plated.jpg -sw |
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