Preheat the oven to 175 degrees.
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.
Rub salt and pepper over the head and cover the ears with foil to stop them from burning.
Pour liquids over the pig’s head, add the bay leaves and season with salt & pepper.
Cover the tray with greaseproof paper to ensure that the pig doesn’t dry out and cooks evenly.
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.
When ready, remove the head to a warm plate.
Serve with a salad and the porky juices from the pan
Nutritional analysis per serving (62 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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