Boiled Pigs Head Recipes

Steps:

• To boil pig head: Wash head thoroughly in plenty of tepid water. Take out the brains and throw them away. Cut out the little veins and all the splinters of bone. Wash the head in all parts, with plenty of salt, thoroughly cleansing it of all blood.
• Lay the head in pickle juice (with all other ingredients listed) for 3 days (hope you can wait that long).
• When the head is salted, put it into a saucepan with cold water enough to cover it and bring it to a boil. When it boils, turn down the heat and allow it to simmer gently for 1 1/2 to 2 hours, according to the size and age of the pig.
• Boiled pigs head is eaten with boiled rabbit or with veal or with onion sauce.

Steps:

• For the brine: Combine the salt, sugar, chiles de arbol, garlic, bay leaves, guajillo chiles, cilantro and 10 quarts water in a large stockpot. Bring to a boil and cook until the sugar and salt dissolve. Pour the brine into a 16-quart container and let cool in the refrigerator. Submerge the pig head in the brine and refrigerate for 2 days.
• For the confit: Preheat the oven to 200 degrees F. In a bowl, mix the white wine with 2 cups water. Remove the pig head from the brine and rinse with the wine mixture. Place the head in a large pan and cover it with the lard. Cover the pan and cook for 8 hours.
• To roast: Increase the oven temperature to 500 degrees F. Very carefully, pull the pig head out of the confit and place in a pan. Cover the head with the Salsa Verde and roast until the skin starts to blister, 20 minutes.
• To serve: Transfer the roasted pig head to a wooden board and serve with tortillas, salsas, cilantro, limes, onions and sea salt.
• Place the tomatillos, garlic, serrano chiles, poblano peppers, onions and cilantro in a blender and blend until smooth. Season with salt and pepper.