Rolled Pig's Head Recipe

Cooking Directions

• STEP 1.Start by thoroughly cleaning the pig's head and removing any excess hair.
• STEP 2.Debone the head, keeping the skin intact. This can be a delicate process, so take your time.
• STEP 3.Season the meat with a mixture of herbs, spices, and salt. Rub it all over the head, making sure to get into all the crevices.
• STEP 4.Roll the head tightly and secure it with kitchen twine. This will help it maintain its shape during cooking.
• STEP 5.Place the rolled pig's head in a large pot and cover it with water or broth. Bring it to a boil, then reduce the heat and let it simmer for several hours until the meat is tender.
• STEP 6.Once cooked, remove the pig's head from the pot and let it cool slightly before removing the twine.
• STEP 7.To serve, slice the rolled pig's head into thick slices and arrange them on a platter. Serve with your favorite side dishes and enjoy!

Cooking Tips

• If you're not comfortable deboning the pig's head yourself, you can ask your butcher to do it for you.
• To add extra flavor, you can marinate the pig's head overnight in the refrigerator before cooking.
• For a crispy skin, you can brush the rolled pig's head with oil and roast it in the oven for the last 30 minutes of cooking.

Storage and Serving

• Leftover rolled pig's head can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the slices in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through.
• Serve the rolled pig's head as a main course with roasted vegetables, mashed potatoes, or sautéed greens for a complete meal.