Whole pig’s head, often called “zhū tóu” or “roasted pork head,” is a traditional celebratory dish in many Chinese regions, symbolizing prosperity and abundance during festivals, weddings, and banquet feasts. Historically, the head was prized for its rich, gelatinous meat and crispy skin, representing a wish for a “full head” of good fortune.

In Cantonese cuisine the head is typically roasted and served with a sweet plum sauce, while in Sichuan it may be braised with spicy bean paste. Northern styles often pressure‑cook the head for tenderness before a final crisp fry, similar to this recipe, whereas Taiwanese versions may be stewed in soy‑based broth and sliced thin for hot pot.

The head is usually presented whole on a large platter, split in half at the table, and the ears and cheek meat are highlighted as prized bites. It is accompanied by aromatic sauces—sweet‑and‑sour, plum, or hoisin—and often paired with stir‑fried greens and pickled vegetables to balance the richness.

It is a centerpiece for Lunar New Year, wedding banquets, birthday celebrations, and major holidays such as the Mid‑Autumn Festival, where the abundance of meat symbolizes wealth and longevity for the coming year.

Traditional ingredients include a 15 % salt brine, aromatics like ginger, garlic, star anise, and a rich pork stock. Acceptable substitutes are sea salt for kosher salt, chicken stock for pork stock, and vegetable oil with a high smoke point instead of pure peanut oil, though flavor may vary slightly.

It pairs beautifully with light, acidic sides such as pickled mustard greens, steamed bok choy, or a simple cucumber salad. Starchy companions like fried rice, steamed buns (mantou), or a noodle stir‑fry help balance the richness of the pork head.

Common errors include under‑seasoning the brine, not drying the head thoroughly before frying, using oil that’s too cool (resulting in soggy skin), and over‑cooking the glaze so it caramelizes into a hard crust. Following each critical step precisely prevents these issues.

Pressure cooking rapidly breaks down collagen in the head’s connective tissue, giving a melt‑in‑the‑mouth, fall‑off‑the‑bone texture while retaining moisture. An oven roast would take much longer and may leave tougher meat, especially around the cheeks and jaw.

Yes. After pressure cooking, cool the head, refrigerate uncovered for a few hours to dry the skin, then deep‑fry and glaze just before serving. Store the cooked, un‑fried head in the fridge for up to 2 days; re‑heat by finishing the fry and glaze to restore crispness.

The YouTube channel Fallow specializes in adventurous, large‑scale, and often heritage‑focused cooking projects that explore traditional techniques, whole‑animal preparations, and bold flavor combinations, encouraging home cooks to tackle ambitious dishes.

Fallow emphasizes authentic, whole‑animal Chinese dishes with a modern, documentary‑style presentation, often delving into the cultural backstory and technical challenges, whereas many other Chinese channels focus on quick, everyday recipes or restaurant‑style recreations.