Our Most Infamous Dish 🐖

Ingredients

• 1 piece Whole Pig Head (about 5‑6 lb, cleaned, hair removed; ask butcher to split and remove brain)
• 4 L Water (for 15 % brine)
• 600 g Kosher Salt (creates 15 % brine)
• 100 g Granulated Sugar (adds a touch of sweetness to the brine)
• 2 large Carrots (sliced for pressure cooking)
• 1 large Onion (quartered)
• 2 stalks Celery Stalks (chopped)
• 6 cloves Garlic Cloves (smashed)
• 2 Tbsp Fresh Ginger (grated)
• 2 whole Star Anise (adds aromatic flavor)
• 2 leaves Bay Leaves (for pressure cooking broth)
• 1 tsp Black Peppercorns (whole)
• 2 L Pork Stock (homemade or store‑bought)
• 4 L Vegetable Oil (Peanut) (high smoke‑point for deep‑frying)
• 200 ml Honey (for hot glaze)
• 2 Tbsp Soy Sauce (low‑sodium)
• 1 Tbsp Rice Vinegar (for glaze)
• 1 tsp Red Chili Flakes (optional heat)
• 2 heads Pak Choi (washed, trimmed)
• 1 Tbsp Olive Oil (for sautéing pak choi)
• 200 g White Cabbage (shredded)
• 150 g Mushrooms (sliced; shiitake or button work well)
• 1 tsp Sesame Oil (for cabbage‑mushroom salad)
• 1 tsp Sugar (for salad dressing)
• pinch Salt (to taste in salad)

Instructions

1. Make the Brine

   Combine 4 L water, 600 g kosher salt, and 100 g sugar in a large container; stir until fully dissolved.

   Time: PT15M

2. Brine the Pig Head

   Submerge the whole pig head in the brine, cover, and refrigerate for 24 hours.

   Time: PT24H

3. Remove Hair with a Blow Torch

   After brining, rinse the head, pat dry, and use a kitchen blow torch to scorch off any remaining hair, moving the flame continuously to avoid scorching the skin.

   Time: PT10M

4. Prepare the Pressure‑Cooking Broth

   In the pressure cooker add the remaining brine water (or fresh water), carrots, onion, celery, garlic, ginger, star anise, bay leaves, peppercorns, and pork stock. Stir to combine.

   Time: PT5M

5. Pressure Cook the Head

   Place the cleaned pig head into the cooker, seal, and cook on high pressure for 4 ½ hours, or until the meat falls off the bone easily.

   Time: PT4H30M

   Temperature: 120°C

6. Cool and Garnish Ears

   Release pressure, remove the head, let it rest 10 minutes, then carefully cut off the ears and set them aside for garnish.

   Time: PT15M

7. Heat Oil for Deep‑Frying

   Fill the deep‑fry pot with 4 L vegetable oil and heat to 210 °C (410 °F) using the thermometer.

   Time: PT10M

   Temperature: 210°C

8. Deep‑Fry the Pig Head

   Using tongs, lower the whole head gently into the hot oil; fry for 20‑30 minutes until the skin is blistered and deeply golden.

   Time: PT30M

   Temperature: 210°C

9. Finish in the Oven

   Transfer the fried head to a baking sheet and bake in a pre‑heated oven at 180 °C (350 °F) for 10 minutes to ensure the interior is hot and the skin stays crisp.

   Time: PT10M

   Temperature: 180°C

10. Prepare the Honey Glaze

    In a saucepan combine honey, soy sauce, rice vinegar, and chili flakes; warm over low heat, stirring until smooth and slightly thinned.

    Time: PT5M

    Temperature: low heat

11. Glaze the Crispy Head

    Brush the hot honey glaze generously over the entire surface of the head; let sit 5 minutes for the glaze to set.

    Time: PT5M

12. Sauté Pak Choi

    Heat 1 Tbsp olive oil in a wok, add minced garlic, stir‑fry 30 seconds, add pak choi and toss for 2‑3 minutes; finish with 1 Tbsp soy sauce and 1 tsp honey.

    Time: PT5M

    Temperature: medium‑high

13. Make Cabbage‑Mushroom Salad

    In a bowl combine shredded cabbage, sliced mushrooms, 1 Tbsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, and a pinch of salt; toss well.

    Time: PT5M

14. Plate and Serve

    Roughly halve the glazed head, arrange on a serving platter, garnish with the crisp ear slices, place sautéed pak choi and cabbage‑mushroom salad on the side, and drizzle additional sweet‑and‑sour sauce if desired.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

30 g

Fat

35 g

Fiber

3 g