Place the sugar in a pan that is large enough to fit the pig’s head in. Gently heat until the sugar has completely caramelised. Before it gets to the dark stage, stop the cooking process with 1 litre of hot water.
Add the pig’s head and cover with cold water, making sure it is fully submerged. Bring to the boil and turn down to a simmer. Add the kombu, garlic and thyme. Simmer for 8 hou