Whole pig head recipes

Every part of a pig is edible, but different parts are cooked differently and the taste is also very different. Pig head can be said to be a very important part of the pig, and it is also delicious when used to make stir-fried dishes. However, pig head does not have as many cooking methods as other meats on the pig's body, and some people cannot accept the deliciousness of pig head. Here I will teach you a complete guide to cooking pig head.

Traditional pork head recipe

raw material:

1 male pig head (about 4000 grams), chili, salt, pepper, cumin, cinnamon, onion, ginger, star anise

practice:

1. Clean the pig's head and split it open, remove the ear loops, eye corners, lymph nodes, nasal cartilage and other debris. Pig brains are used for other purposes. Cut the boneless pig head into 5 pieces, put it into clean water, scrape and wash it repeatedly to remove all the dirt and blood, then blanch it in a pot of clean water for 20 minutes, then remove and wash it;

2. Put the blanched and cleaned pork head into a pot of clean water and boil it together with the skull, skim off the foam and cook until half cooked. Take out and let it cool slightly, cut into pieces, pour the soup into a bowl and let it settle for later use;

3. Put another clean pot on the fire, add sugar and fry until it turns into sugar color, then pour into a bowl and set aside. Then put the clarified soup into the pot, add the pork head, and add sugar color, soy sauce, sugar, refined salt, and Shaoxing wine to adjust the color. Put star anise, pepper, fennel, cloves, cinnamon, onion and ginger into a gauze bag, tie it up and put it into the pot. Simmer the pork head over low heat until it is crispy and tender, remove the floating oil, then simmer over high heat to thicken the soup.

Harbin specialty pork head

The color is rosy, fragrant, glutinous and mellow, with a moderate salty and sweet taste. The meat is delicious, fat but not greasy, and the meat is shiny. It arouses the appetite and drools of foodies.

Pork head contains high-quality protein and essential fatty acids, and can provide hemoglobin (organic iron) which can improve iron deficiency anemia.

The uniquely prepared braising soup uses more than a dozen Chinese herbs as auxiliary ingredients, is marinated for several hours, and then smoked into a finished product. The surface is slightly dry and non-sticky, and the depression caused by finger pressure recovers immediately.

Pigskin gelatin helps to reduce dark spots and make the face radiant.

Yongshan cured pig head

Yongshan cured pig's head is a specialty of Yongshan Town, Leping City, Jiangxi Province. The production process has a long history and is relatively complicated. A finished cured pig's head usually takes nearly ten processes and half a month to complete. Yongshan cured pig's head is delicious, nutritious, non-greasy and full of mellow flavor.

The traditional way of eating it is to "peel the pig's head and eat it": steam a whole pig's head in a large wooden steamer, put it in a basin, and the whole family gathers together, cut it with a knife, peel it off piece by piece, and eat it with their hands. This is a traditional custom of the local Lantern Festival, and the shelf life of the cured pig's head is relatively long at this time.