Crispy Braised Pig's Head
A dramatic and rich centerpiece featuring a brined pig's head braised with aromatics until tender, then roasted until the skin is golden and crispy. Finished with a savory glaze and spice rub, it is served alongside a fresh red cabbage salad.
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🍳 Cooking Flow
Place the pig's head in a Dutch oven with aromatics, herbs, and peppercorns. → Add stock, cover, and slow braise in the oven until fork-tender. → Transfer the braised head to a roasting pan and roast until crispy. → Brush with glaze, season with spice mix, and serve with cabbage salad.
Cooking Steps
Brief Cooking Order
Place the pig's head in a Dutch oven with aromatics, herbs, and peppercorns. → Add stock, cover, and slow braise in the oven until fork-tender. → Transfer the braised head to a roasting pan and roast until crispy. → Brush with glaze, season with spice mix, and serve with cabbage salad.
Introduction
A dramatic and rich centerpiece featuring a brined pig's head braised with aromatics until tender, then roasted until the skin is golden and crispy. Finished with a savory glaze and spice rub, it is served alongside a fresh red cabbage salad.
Step 1
Fit the brined pig's head snugly into a large Dutch oven or roasting vessel.
Step 2
Add halved onion, chopped leeks, carrots, fresh thyme, bay leaves, and black peppercorns around the pig's head.
Step 3
Pour hot stock or water over the head until submerged, cover with the lid, and braise in the oven until completely tender.
Step 4
Remove the pot from the oven and carefully transfer the braised pig's head to a roasting tray.
Step 5
Roast the pig's head in a hot oven until the skin is golden brown and crispy.
Ingredients List
Important Notes
Make sure the braising vessel is large and deep enough so the lid can seal tightly.
Handle the braised head carefully when transferring to the roasting tray, as the meat and bones will be extremely tender and fragile.
Basting with a glaze before adding dry spices helps the seasoning adhere to the crackling skin.
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