Crimes Against Nutrition

[anna_5588]

I’ve decided to order a 4-5lb suckling pig next week

and I am 100% going to make stuffed pork head

Here’s the inspiration

(Yes, I deboned duck heads… with a paring knife. I think this might have been more annoying than frenching rabbit rack )

@Brant_Drake I’m a bit unsure how I would go about cooking the stuffed head. I plan on making a forcemeat with cream and egg white so there’s a risk of splitting before the head meat gets tender and crisps

It’ll be small so won’t take hours. Would I be able to stuff the head porchetta style, roast at 300 for ~ 45-60min then crank up the heat to crisp or should I braise the headmeat first, stuff with mousse, steam to set the mousse, like the Kauffman pork trotter, then crisp. Even with that, I’m afraid of splitting before it crisps properly

[Brant_Drake]

@anna_5588

roast at 300

I’d go even lower to be safe. Maybe 250f, then crisp.

Salt the meat and stir the shit out of so it feels sticky before adding the whites and cream.

You didn’t mention it, but a panade would be a good idea.

You could also do an initial cook, let it rest, then crisp it.

[Brant_Drake]

@BethB

So is that what it is?

This is the best photo I found, but add something like 20% more charring.

So some burnt bits, some raw bits.

If you’re going to make it, do some creamy farm style eggs.

[BethB]

Thanks.