*  Exported from  MasterCook  *
 
                          CRISP ROASTED PIG'S HEAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chinese                          Pork
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Pig’s head, cleaned and
                         -tongue removed
    1       t            5-spice powder
    2       tb           Salt
      1/2   c            Mien see (ground brown bean
                         -sauce) or 1/2 cup oyster
                         -sauce
      1/4   c            Bourbon
    1       c            Honey, combined with
    1       c            Boiling water
 
   Remove any hair on head by singeing over and open flame or plucking.
   Scrub well (using a vegetable brush, if desired) and then sprinkle
   with salt, rubbing it into the skin.  Rinse well with cool water; pat
   dry. Remove any excess fat.
   
   Place head in a colander in the sink and pour a kettle full of boiling
   water over.  Let cool.
   
   Combine the 5-spice powder, salt, bean sauce and bourbon.  Slash the
   meat on underside of head and rub half of the spice mixture into the
   meat. Rub the remaining spice mixture onto the skin.  Place head
   upright on a rack in a large baking pan.  Bake at 375F for 1 1/2
   hours.  Lower heat to 325F and continue cooking for an additional 2
   hours, or until the meat is cooked through, basting the skin well
   every 30 minutes with the honey-water mixture.  (Cooking time will
   depend on the size of the head.) If ears begin to brown too quickly
   during cooking period, wrap them with foil.
   
   When head is done, remove to platter and garnish with watercress or
   coriander.  Chop head into pieces and serve with sweet vegetable
   relish or plum sauce.
   
   [I'd definitely serve with spiced salt and Chinese mustard and minced
   green onions for dipping too.]
   
   From “Innards and Other Variety Meats”.  Jana Allen and Margret Gin.
   101 Productions.  San Francisco, 1974.
   
   Posted by Stephen Ceideburg
  
 
 
                    - - - - - - - - - - - - - - - - - -