Our Most Infamous Dish
Our Most Infamous Dish 🐖 is a hard Chinese recipe that serves 4. 650 calories per serving. Recipe by Fallow on YouTube.
Prep: 1 hr 5 min | Cook: 5 hrs 15 min | Total: 6 hrs 50 min
Cost: $56.91 total, $14.23 per serving
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
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
Brine the Pig Head
Submerge the whole pig head in the brine, cover, and refrigerate for 24 hours.
Time: PT24H
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Contains gluten, Not vegetarian, Dairy‑free
Allergens: Honey, Soy sauce (contains gluten), Sesame oil
Ingredient Substitutions
- Instead of Whole Pig Head: Pork shoulder (for flavor only)
- Instead of Kosher Salt: Sea salt
- Instead of Granulated Sugar: Honey
- Instead of Carrots: Parsnip
- Instead of Onion: Shallot
- Instead of Celery Stalks: Fennel
- Instead of Garlic Cloves: Garlic powder
- Instead of Fresh Ginger: Ground ginger
- Instead of Star Anise: Chinese five‑spice powder (1 tsp)
- Instead of Bay Leaves: Thyme
- Instead of Black Peppercorns: White pepper
- Instead of Pork Stock: Chicken stock
- Instead of Vegetable Oil (Peanut): Canola oil
- Instead of Honey: Maple syrup
- Instead of Soy Sauce: Tamari
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Red Chili Flakes: Fresh chopped chili
- Instead of Pak Choi: Bok choy
- Instead of Olive Oil: Any neutral oil
- Instead of White Cabbage: Napa cabbage
- Instead of Mushrooms: Oyster mushrooms
- Instead of Sesame Oil: Walnut oil
- Instead of Sugar: Honey
Equipment Needed
- Pressure Cooker
- Deep‑Fry Pot or Large Heavy‑Bottom Pot
- Thermometer (oil‑safe)
- Blow Torch
- Oven
- Baking Sheet
- Tongs
- Mixing Bowls
- Whisk (optional)
- Cutting Board
- Chef’s Knife
- Saucepan
- Salad Bowl
- Serving Platter
Critical Steps — Do Not Skip
- 24‑hour brining in 15 % salt solution
- Pressure cooking 4‑5 hours until meat falls off the bone
- Deep‑frying at 210 °C for a truly crisp skin
- Applying hot honey glaze immediately after frying
Chef Tips from the Video
- After brining, let the head air‑dry in the refrigerator uncovered for at least 2 hours – this helps the skin dry and crisp up.
- Use a rack on the baking sheet during the oven finish to allow excess oil to drip away, keeping the skin extra crisp.
- When slicing the head for serving, use a sturdy cleaver; the bone structure is tough and requires a solid cut.
Troubleshooting
Skin does not become crispy after frying
Check oil temperature; it must be at 210 °C. If too low, the skin steams instead of crisping. Pat the head dry thoroughly before frying.
Meat is still tough after pressure cooking
Increase pressure‑cooking time by 30‑45 minutes or ensure the head was fully submerged in liquid.
Honey glaze hardens into a crust
Warm the glaze gently before brushing and apply while the head is still hot; a thin, glossy coat prevents crystallization.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven to retain crispness.
Freezer: Not recommended due to texture loss in the skin.
Room temperature: Can sit at room temperature for up to 2 hours during a buffet.
Make-Ahead Tips
- Prepare the brine and soak the head a day ahead; the brine can be made up to 48 hours in advance.
- Pressure‑cook the head the day before; refrigerate the cooked head uncovered to dry the skin for better crisping.
- Glaze can be made ahead and stored warm; re‑heat gently before brushing.
Frequently Asked Questions
What is the cultural significance and history of whole pig’s head dishes in Chinese cuisine?
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.
What regional variations of whole pig’s head exist within Chinese cuisine?
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.
How is a whole pig’s head traditionally served in Chinese banquet settings?
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.
What occasions or celebrations is a whole pig’s head traditionally associated with in Chinese culture?
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.
What authentic traditional ingredients are essential for a Chinese‑style whole pig’s head versus acceptable substitutes?
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.
What other Chinese dishes pair well with a crispy deep‑fried pig’s head?
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.
What are the most common mistakes to avoid when making this deep‑fried pig’s 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.
Why does this recipe use a pressure cooker for 4‑5 hours instead of a slow oven roast?
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.
Can I make the whole pig’s head ahead of time and how should I store it?
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.
What does the YouTube channel Fallow specialize in?
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.
How does the YouTube channel Fallow’s approach to Chinese cooking differ from other Chinese cooking channels?
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.
Last updated: August 24, 2026
