Pig Head Platter

We try to source our pig heads from local farms. We brine the heads for 2 days, then confit them overnight. The next day, we cover the heads[ in our house-made salsa verde and roast them until the skin blisters. Served with our house-made tortillas and salsas, as well as cilantro, onions and limes, it is a great interactive dish for four people or one really hungry person.]

Total Time:
57 hr 20 min
45 min
48 hr
8 hr 35 min

2 to 4 servings

  • Brine:
  • 3 cups salt
  • 3 cups sugar
  • 6 chiles de arbol
  • 5 cloves garlic
  • 3 bay leaves
  • 2 guajillo chiles
  • 1 bunch cilantro
  • 1 pig head
  • Confit:
  • 2 cups white wine
  • 10 quarts lard
  • Roast:
  • 2 cups Salsa Verde, recipe follows
  • Serving suggestions: tortillas, salsas, cilantro, limes, onions and sea salt
  • Salsa Verde:
  • 10 pounds tomatillos, grilled
  • 12 large cloves garlic
  • 12 serrano chiles, grilled
  • 6 poblano peppers, roasted and peeled
  • 4 onions, chopped
  • 3 bunches cilantro, chopped
  • Salt and pepper
  • For the brine: Combine the salt, sugar, chiles de arbol, garlic, bay leaves, guajillo chiles, cilantro and 10 quarts water in a large stockpot. Bring to a boil and cook until the sugar and salt dissolve. Pour the brine into a 16-quart container and let cool in the refrigerator. Submerge the pig head in the brine and refrigerate for 2 days.

  • For the confit: Preheat the oven to 200 degrees F. In a bowl, mix the white wine with 2 cups water. Remove the pig head from the brine and rinse with the wine mixture. Place the head in a large pan and cover it with the lard. Cover the pan and cook for 8 hours.

  • To roast: Increase the oven temperature to 500 degrees F. Very carefully, pull the pig head out of the confit and place in a pan. Cover the head with the Salsa Verde and roast until the skin starts to blister, 20 minutes.

  • To serve: Transfer the roasted pig head to a wooden board and serve with tortillas, salsas, cilantro, limes, onions and sea salt.

Salsa Verde:
  • Place the tomatillos, garlic, serrano chiles, poblano peppers, onions and cilantro in a blender and blend until smooth. Season with salt and pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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