Roasted Pig’s Head with Spiced Glaze

Name: Roasted Pig’s Head with Spiced Glaze
Ingredients: ½ pig’s head, about 6 pounds / 2.75 kg, prepared, brain and tongue removed; 2 to 3 tablespoons lard; 2 Vidalia or other sweet onions, halved and thickly sliced; 2 Vidalia or other sweet onions, halved and thickly sliced; 6 cloves garlic; 1 small bunch fresh thyme; 4 large sprigs rosemary; 4 juniper berries, crushed; 4 cups / 1 l Court Bouillon or Poultry Stock; 4 cups / 1 l Court Bouillon or Poultry Stock; 4 cardamom pods; 2 star anise, broken into pieces; 1 tablespoon coriander seeds; 1 small dried red chile; ½ cup / 125 ml honey; 2 tablespoons white wine vinegar or verjuice; 2 tablespoons white wine vinegar or verjuice; Coarse sea salt and freshly ground black pepper; Coarse sea salt and freshly ground black pepper; 1 bunch watercress, trimmed

Preparation info

Serves
2 or 3

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

This is a dish for fat and skin lovers—and as close as I’ll ever get to a roasted boar’s head on my table. Although a head looks big, it will only serve two or three people, as there is a lot of bone, and it’s best shared with a friend or two who are not afraid to eat with their fingers. The crispy skin, crunchy ear, delectable cheek, and sweet, juicy fat are all part of the joy of eating a pig’s head. It makes a rich, delicious, and filling meal. Serve with small boiled new potatoes.

Ingredients

Main course
Gluten-free

Ingredients

Method