The Caterer

Crispy pig's head, by Tom Kerridge

16 May 2012
Crispy pig's head, by Tom Kerridge

(Makes 24 portions)
1 pig's head
Bunch of thyme
Bunch of rosemary
1 celery
2 carrots
1 onion
2tbs salt
2tbs black pepper
2tbs coriander
200ml white wine vinegar
200g English mustard
Panko breadcrumbs

Place the pig's head in a large pan and cover with water. Bring to the boil. Pass off and refresh with cold water. Repeat twice, then cover with water and the braising ingredients. Bring to the boil and cover with tin foil. Place the pan in an oven at 130˚C for 6-8 hours until it's cooked.

Remove the head from the liquor and flake all the meat and skin, tongue and brain, discarding any excess fat. Mash it all together with your hands and season. Add the English mustard and mix. Press in a tray lined with cling film for 12 hours. Remove from the tray and cut into 3cm cubes. Pané in panko breadcrumbs and leave to one side. Deep fry the pig's head squares at 180˚C and season.

This dish has been garnished with artichokes, crackling and pancetta.

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