>> Thursday, 10 September 2015
I went to my butcher a few months ago and ordered a de-boned pig's head, and asked him to halve it for me. One jowl was cured, and some of it, along with the ears and tongue were cooked al la my friend Marvin's Spicy Sizzling Sisig. The other half of the pig's head, well, I turned it into cracklin'.
I seasoned the meat overnight, brought it up to room temperature the following day, pat it dry, and then set it in the oven low and slow. It was served as part of a nibbles spread and they were the first thing to go. No surprise there.