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Roast Pig’s Head

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  • Olive Oil

  • 2 large onions, cut into chunks

  • 1 head of garlic, cloves peeled

  • ½ a pig’s head (remove hairs with a razor)

  • 1 cup sherry

  • 1 small bottle cider

  • 1 litre chicken stock

  • 3 bay leaves

  • Sea salt and black pepper


  • 1.

    Preheat the oven to 175 degrees.

  • 2.

    Dollop the olive oil into an oven tray that is wide and deep enough to accommodate your pig’s head and put it on the heat. Add the onions and garlic and leave them to sweat. Cook gently until soft and slightly coloured.

  • 3.

    Rub salt and pepper over the head and cover the ears with foil to stop them from burning.

  • 4.

    Pour liquids over the pig’s head, add the bay leaves and season with salt & pepper.

  • 5.

    Cover the tray with greaseproof paper to ensure that the pig doesn’t dry out and cooks evenly.

  • 6.

    Cook for 2 ½ hours until it is completely giving and yielding (soft). If you want to create crackling take the grease proof paper off after this time and leave in the oven to brown for half an hour.

  • 7.

    When ready, remove the head to a warm plate.

  • 8.

    Serve with a salad and the porky juices from the pan

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Posted by Kristi7Report
At what temp and how long do you roast this?
Posted by Melanie3Report
Looks very tasty, on my list to try