Boiled Pigs Head Recipes

PIG HEAD PLATTER

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.

BOILED PIG FEET

Steps:

• I never measure My ingredients when I make this dish. I always season to taste and I suggest you do the same. I am very heavy on seasoning. I like My foods to be full of flavor.
• Wash the pig feet in the pot that you are going to cook them inches.
• Add vinegar to the pot. Making sure the feet get a good coating. Massage the vinegar into the meat.
• Add the other ingredients instead of the bay leaves.
• massage the ingredients into the meat and vinegar.
• Stick your finger into the mix to taste the seasoning. If it needs more or whatever ingredient add it and continue the massage.
• Add water to the pot and the bay leaves. Stir the feet around in the pot. Taste the seasoned water. If it needs more seasoning add more. Continue to add seasoning and vinegar to the water as it boils if you think it needs more flavoring. Cook on low fire for 4 hours or until it is tender. Cook it according to how you like to eat them.

BOILED HEAD-ON SHRIMP

Steps:

• In a large kettle, combine the chili, peppercorns, bay leaves and salt with 1 gallon (16 cups) water. Bring to a boil over high heat. Lower the heat and simmer, uncovered, for 20 minutes.
• Add the vinegar, raise the heat and bring to a rolling boil. Add the shrimp, turn off the heat and cover. Allow to sit, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Drain and serve the shrimp immediately, garnished with lemon wedges. Pass hot sauce on the side.