skizziks

got a pig head today, it was cut off the pig this morning, paid $10. i win.

gonna make a pig head torchon, straight out of momofuku by david chang. sounds difficult, but it's pretty easy.

1 - boil whole pig head (ears, nose, face, whole head) in court bouillon for a few hours.
2 - separate fat from meat (skin is considered fat) peel tounge, it's considered meat. i don't use eyes or brain or "yucky parts," there is plenty of meat on cheeks and such.
3 - lay down saran wrap
4 - lay down blanket of fat
5 - season meat with sauteed garlic and pepper and salt. lay down meat on top of fat.
6 - roll up like a jelly roll
7 - put in refrigerator overnight.
8 - slice into pucks, bread and fry. cover with sauce. devour.

this is a super rich tasty sexy meal. and as chang says, what better way to honor the animal who gave it's life for us than to eat the whole thing and not waste it. americans throw away the head (and all the other parts) and it's wasteful. there is a bunch of sweet tasty meat on the face.

i don't own a restaurant, but wow, this would be pure profit. i spend a total of about $20 (head + all the other stuff) and i can easily get about 20 meals out of it. charge a very reasonable $10 a plate, and you are making bank.

i love this recipe, it's like an art project that you can eat. lots of people have done it, there are tons of blogs about this recipe. i'm just lucky i live in a place where i can get a fresh pig head.

if you cant get a fresh pig head, you can get pig heads at any mexican carneceria or decent butcher shop. seriously, if you can, try this, it's super fun and awesome.