Crisp Roasted Pig's Head
Submitted by jmiller
Crisp roasted pig’s head, Chinese-style: rubbed with five-spice, brown bean sauce and bourbon, then slow-roasted and basted with honey until the skin lacquers into shattering crackling.
YIELD
12 servingsPREP
20 minCOOK
3 hrsREADY
4 hrsThis is nose-to-tail cooking at its boldest, a whole pig’s head turned into a glistening, crackling-skinned centerpiece. It’s not for the squeamish, but the payoff is some of the most tender, deeply flavored pork you’ll ever pull off a bone, plus skin that shatters like glass.
The flavor leans hard Chinese: a paste of five-spice powder, salty brown bean sauce, and bourbon gets slashed and rubbed deep into the meat, then slicked over the skin.
The secret to that lacquered crackling is twofold. First, a kettle of boiling water poured over the skin tightens it up. Then, basting every half hour with a honey-water glaze builds layer after glossy layer of caramelized crunch.
It roasts hot to set the skin, then drops low and slow until the meat surrenders. Chop it into pieces and serve with plum sauce or a sweet relish to cut the richness.
Chef Tips
- Pour boiling water over the skin first. It tightens the surface so it crisps into proper crackling.
- Baste with the honey-water every 30 minutes without fail. That repeated glazing is what builds the lacquered, crunchy skin.
- Wrap the ears in foil if they start to scorch before the rest is done.
- Let the head rest briefly before chopping so the juices settle back into the meat.
Variations
- Swap the bourbon for Shaoxing wine or dark rum in the rub.
- Serve the picked meat with hoisin and steamed bao buns for sliders.
- Use the same five-spice and honey treatment on pork belly or shoulder if a whole head is a bridge too far.
Ingredients
Directions
Remove any hair on head by singeing over an open flame or plucking as needed.
Scrub well (using a vegetable brush, if desired) and then sprinkle with lots of salt, rubbing it into the skin.
Rinse well with cool water; pat dry. Remove any excess fat.
Place head in a colander in the sink and pour a kettle full of boiling water over. Let cool.
Combine the 5-spice powder, salt, bean sauce and bourbon.
Slash the meat on underside of head and rub half of the spice mixture into the meat.
Rub the remaining spice mixture onto the skin. Place head upright on a rack in a large baking pan.
Bake at 375℉ (190℃) F for 1½ hours.
Lower heat to 325℉ (160℃) and continue cooking for an additional 2 hours, or until the meat is cooked through, basting the skin well every 30 minutes with the honey-water mixture.
If ears begin to brown too quickly during cooking period, wrap them with foil.
When head is done, remove to platter and garnish with watercress or coriander.
Chop head into pieces and serve with sweet vegetable relish or plum sauce.
Comments
References
Where and what are the five spices???
Five spice powder can be found in the spice section of some grocery stores or bulk goods store (eg. Bulk Barn). You might even find it in the Chinese section of grocery stores.
Here's a recipe to make your own five spice powder.
https://recipeland.com/recipe/v/five-spice-powder-2458
i am thinking of doing a head. can i leave the tounge in and after 3hrs are the brains cooked enough to eat
Typically in the US the brains are removed from the head if you buy it from a local farm that raised pastured pigs for sale.
what is brown bean sauce?
A popular, rib-sticking noodle dish from Northern ChinaBrown bean sauce is found in jars at most Asian markets. Names of other sauces often used in this dish include yellow bean paste, broad bean sauce, sweet noodle sauce and hot bean paste.
very good tasting outstnding
snoutstanding recipe
The butcher wouldn't leave the skin or ears on my pig heads :( what is the best way to roast the whole head with out the skin?
You need a different butcher. Try local carnicería (most Mexican, Dominican, Salvadoran, Guatemalan neighborhoods) and you'll have no trouble finding pig, sheep, goat, even cow head.
What is the honey and water mix ?
Mix a cup of boiling water and a cup of honey together until dissolved, then use it to baste the head.
What the bourbon for?
Read the instruction.
Does yeld mean servings per person per pigs head or....?
Mhhh so delicious
Why do you rub the salt in ... and THEN rinse it? Doesn't that take away all the salt you just applied?
Don't.
Do you cook it with the brain and eyes intact?
Im thinking of giving head to my guests.
Probably not the type they would be expecting.