Pig head tacos

no date

These pictures were screen-captured from a "Travel Thirsty' video PIG HEAD TACOS Pork Terrine Palo Santo Brooklyn NYC.

I wish I had seen this before I tried to cook pig's heads back in 2018 and 2019. It would have been a lot simpler. It really doesn't take 5 days to get to a quart of end product. It's obviously not a roasting piece here. They use everything, all chopped up together, and it seems to work better than what I did.

We live to learn.

INGREDIENTS

This is what you need for many, many servings:

1 pig's head
vegetables for the soup
S&P, seasoning

tacos

soft tacos
avocado
pickled peppers
cilantro/parsley
radishes?

Pic1: pig head tacos

Directions

Pic2: pig's head
Pic3: vegetables, seasoning
Pic4: more vegetables

Boil the head with vegetables and seasoning in a BIG pot.

Pic5: boiled
Pic6+7: cleaning

Remove all the meat from the skull.
Cook the bones further for gelatin & pork soup.

Pic8: cutting the tongue
Pic9: slicing the meat
Pic10: all done

Slice the meat and store in a large tray.
Add gelatin broth and compress.

Pic11: stack with ice
Pic12: refrigerate
Pic13: gelled

Stack anoother tray with ice on top.
Refrigerate until the broth has gelled, the tray is a solid block.

Pic14: slice
Pic15: chop
Pic16: done

Slice and chop into bite-sized pieces.
COMMENT: From here on, one could also make pork head cheese.

Pic17: seasoned
Pic18: stir-fry
Pic19: with tacos

Stir-fry one portion of head meat, and heat the tacos.

Pic20: ready to serve
Pic21: soft tacos
Pic22: fill 'er up

Arrange the tacos in a stand.
Divide the meat over the 3 tacos.

Pic23-25: garnish

Garnish with avocado, cilantro, pickled peppers, radishes, etc. and your preferred sauce.
Serve and enjoy.