How to prepare braised pork head

Ingredients and formulas

25kg pig head 13g fennel

35g Chinese pepper 500g green onion (net)

Aniseed 50g, fresh ginger 125g

Cinnamon 75g, salt 1.25kg

Production process

(1) Remove the hair on the pig’s head and dig out the ears Wash away hair and other debris. Then dig out the strips, split the pig head, take out the pig brain, soak it in clean water, drain out the blood stains, and then soak it in water with a temperature of 80°C for 15 to 20 minutes.

(2) Check the tenderness of the pig head before loading it into the pot. Put the older ones at the bottom and the tender ones at the top. Then add water and seasonings. Boil over high heat first, then switch to low heat after 1 hour, and cook for 2 to 3 hours until the bones and flesh can be peeled off with your hands. It is very important to master the heat and time. If the heat is high and the time is long, the pig head will be boiled and the yield will be reduced; if the heat is low and the time is short, the color, aroma and taste of the product will be poor.

(3) After the pig head is out of the pot, remove the bones and ladder, dig out the eyeballs, and then put the meat into the original pot to cook. Back-cooking is to re-introduce the flavor of the pork head meat and achieve the purpose of disinfection. Cook over low heat for 15 minutes.

Ingredients for making braised pork head:

Ingredients: 500 grams of pork head

Seasoning: 5 grams of pepper, 5 grams of cinnamon, 3 grams of cloves, star anise 3 grams, 5 grams of white sugar, 4 grams of pepper, 50 grams of salt, 50 grams of soy sauce, 5 grams of white wine, 3 grams of white vinegar

How to braise pork head:

1. Use charcoal fire to burn the uncleaned pig hair, soak it in water for about 5 minutes, use pliers to remove the remaining hair, rub the inner and outer layers with salt, and marinate for about 15 minutes.

2. Pour about 8 bowls of water into an iron pot, boil until it boils, put in the pork head, cover it for about 3 minutes, take it out, rinse it with water, and hang it in a ventilated place to dry. .

3. Put the seasonings in a perforated cloth bag and tie the mouth of the bag to prevent leakage. Put it in a pot, add 5 bowls of water, simmer for about half an hour to taste, then add sugar and pepper. Add powder, white vinegar, light soy sauce and wine to make a complete brine.

4. Put the pork head meat into the brine, cover and cook for about half an hour, take it out and serve.

5. The remaining brine can be used to continue processing or make other brine foods such as cuttlefish and eggs