Preheat the oven to 160 deg C .
Place 4 tbs of duck fat / ghee / or some sort of animal fat into an oven dish big enough to hold 1/2 a pig`s head .
Add 6 onions peeled and halved and 8 cloves of garlic peeled and left whole .
Place the tray into the oven and let the onions and garlic sweat , you will need to shake the pan to prevent the onions and garlic from burning , but you need some colour .
Now to prepare the 1/2 pig`s head ....cover the ear of the pig with foil to prevent it from burning .
Place the head in the tray and pour over a glass of brandy .
Add a handful of fresh parsley , rosemary and thyme .
Now add 375 ml of dry white wine and add chicken stock to partially cover the 1/2 pig`s head .
Season with salt and pepper .
Cover the head with baking paper and secure this with a layer of foil wrap.
Bake this for 3 hours until the pig`s cheek is totally giving .
At the 2.5 hour mark remove the foil and baking paper covering to allow a little colour on the cheek.
Continue to cook.
When ready to serve..... remove the pig`s head to a warm plate and serve with wilted greens and Dijon mustard .
Please ask your butcher to leave the brain in ....as this will be perfectly cooked in this manner .
Enjoy.
Place 4 tbs of duck fat / ghee / or some sort of animal fat into an oven dish big enough to hold 1/2 a pig`s head .
Add 6 onions peeled and halved and 8 cloves of garlic peeled and left whole .
Place the tray into the oven and let the onions and garlic sweat , you will need to shake the pan to prevent the onions and garlic from burning , but you need some colour .
Now to prepare the 1/2 pig`s head ....cover the ear of the pig with foil to prevent it from burning .
Place the head in the tray and pour over a glass of brandy .
Add a handful of fresh parsley , rosemary and thyme .
Now add 375 ml of dry white wine and add chicken stock to partially cover the 1/2 pig`s head .
Season with salt and pepper .
Cover the head with baking paper and secure this with a layer of foil wrap.
Bake this for 3 hours until the pig`s cheek is totally giving .
At the 2.5 hour mark remove the foil and baking paper covering to allow a little colour on the cheek.
Continue to cook.
When ready to serve..... remove the pig`s head to a warm plate and serve with wilted greens and Dijon mustard .
Please ask your butcher to leave the brain in ....as this will be perfectly cooked in this manner .
Enjoy.
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