Description

Pigs head slow cooked and shredded then fried. This takes some time to prepare but the result is well worth it.

Ingredients

• 1  Each Pig Head, large
1
• 3  Each White Onion, chopped
2
• 3  Each Carrots, chopped
3
• 6  Each Garlic Cloves
4
• 3  Each Bay Leaves
5
• 2  Table Spoon(s) Juniper Berries
6
• ½ one_half Each Bunch of Thyme, fresh
7
• 1  Tea Spoon(s) Whole Black Peppercorns
8
• 1/4  Cup(s) Sea Salt, course ground
9
• 1  Tea Spoon(s) Pepperflakes, crushed
10
•  Tea Spoon(s) Malt Vinegar
11
•  As Needed Vegetable Oil (for frying)
12

Directions

1. Place pigs head, onion, carrot and aromatics in a very large stock pot
2. Fill stock pot with cold water to cover pigs head completely
3. Simmer pigs head for 4-5 hours but do not allow the water to boil
4. Remove head and shred all meat and usable fat into a bowl
5. Season with salt and malt vinegar
6. Roll meat into a torchon shape with plastic wrap
7. Allow to chill overnight
8. Slice into discs and follow standard breading procedure (flour, egg wash, ritz cracker crumbs)
9. Fry quickly in vegetable oil until crispy
10. Serve with pickles, dijon mustard, dijonnaise or any dipping sauce you may enjoy