Sucking Pig
Ingredients
Directions
Prepare
Soak the bacon hog's head in warm water all day before cooking.
Cook and finish
Boil the hog's head until all the bones slip out.
Remove the skin and glaze the hog's head, or brown it with a few raspins if glaze is not available.
Arrange the greens around the dish and place the pig's face in the middle.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Bacon hog's head
- Provides the main meat; salting and soaking season and soften it before boiling.
- Glaze or raspins
- Adds browning and a glossy surface to the cooked skin.
The step that matters
Boil until the bones slip out. Boiling slowly until the meat is fully tender lets the bones release cleanly; stopping early leaves the meat tight to the bone and harder to serve neatly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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