On our recent visit to Tesseban Market I spied these pigs heads and trotters aka pigs feet (which ) bought back childhood memories as my dad loved a pigs trotter.
I also remember at xmas the photos of a pigs head with an apple in it’s mouth being the centrepiece of many a festive table.
So I have dug out a recipe for you just imagine all that lovely crispy crackling and those soft , luscious pigs cheeks….mmmmmmmmmm
Olive Oil ( a good glug)
2 large onions, cut into chunks
1 head of garlic, cloves peeled ( I just bash to get more flavour)
½ a pig’s head (remove hairs with a razor)
1 cup sherry ( or balsamic vinegar)
1 small bottle cider.
1 litre chicken stock.
3/4 bay leaves.
Sea salt and fresh ground black pepper.
Preheat the oven to 175 degrees.
Pour the olive oil into a wide, deep meat dish (large enough)to accommodate) your pig’s head and put it on the heat. Add the onions and garlic and leave them to sweat. Cook gently until soft and slightly coloured.
Rub salt and pepper over the head and cover the ears with foil to stop them from burning.
Pour liquids over the pig’s head, add the bay leaves and season with salt & pepper.
Cover the tray with greaseproof paper to ensure that the pig doesn’t dry out and cooks evenly.
Cook for 2 ½ hours until it is completely cooked (soft). If you want crispy crackling take the grease proof paper off after this time and leave in the oven to brown for about half an hour.
When ready, remove the head and place on a warm plate. .
Serve with a salad and the juices from the pan (boil to thicken)
This can make a lovely centre piece if you have guests and use the whole head…especially if you do one and a half times the recipe and extend the cooking time.
Thank you for reading I hope I didn’t make you feel too squimish….