Poached Pig 's Head Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 1 pig's head, soaked, cleaned, encasec in spiced salt refrigerated for 3 days and rinsed | ||
| Peppercorns | 1 Teaspoon | |
| 2 or 3 whole cloves | ||
| 2 lb. green cabbage, cored and halved | ||
| 1 or 2 garlic cloves | ||
| 4 slices home-style white bread, crusts removed, torn into pieces (optional) | ||
| Butter | 4 Tablespoon, cut into pieces | |
Directions
Put the pig's head into a pot and cover it with water.
Bring the water to a boil, skim it and add the peppercorns, cloves, garlic and bread, if using.
Reduce the heat and simmer the head, partially covered, for two hours.
Add the cabbage and simmer for 30 minutes, or until the meat is tender.
Remove the head and bone it.
Slice the meat and arrange the pieces in a deep platter.
Put the cabbage in a bowl and dot it with the butter.
Bring the water to a boil, skim it and add the peppercorns, cloves, garlic and bread, if using.
Reduce the heat and simmer the head, partially covered, for two hours.
Add the cabbage and simmer for 30 minutes, or until the meat is tender.
Remove the head and bone it.
Slice the meat and arrange the pieces in a deep platter.
Put the cabbage in a bowl and dot it with the butter.
Chef
