Will It Be Sous Vide ?: Pig Head
Hello and welcome to the very special edition of theWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. We are not only preparing, at last, a long-desired dish – porchetta di testa – but, as you can see, we have a video.
The video (very educational) will walk you through the process, but as Nick Cage will confirm, the hardest part is getting the hell of a face off. I foundthis video by Chris Cosentino, Pig Head Master, helpful, but the main thing is to keep a very sharp blade very close to the bone and just follow the skull slowly. There is also a pocket of delicious meat on the cheeks, so make sure you get it out.
After the face is removed, you will need to spice it up. I used:
- 2 tablespoons kosher salt
- Freshly ground pepper (just grind it right over your face so that the pepper is all over).
- Lots of garlic (I used six cloves).
- 3-4 sprigs of fresh rosemary
- Red pepper flakes to taste (a teaspoon or two will do).
- Zest of one large lemon
Rub this delicious rubbish all over your face, leave it in the refrigerator overnight, and then watch it, as shown in the video above, at 185 ℉ for 15 hours. Regarding the rest of the details, including the answer to our question: ” Will the pig look sous-vide in the face?” , ”You will need to watch the video. Hope you enjoy watching this as much as I enjoyed eating this pork face.