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Replicate roasted pig's head from The Gorbals?

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Replicate roasted pig's head from The Gorbals?

Lynndsey Rigberg | Jul 16, 2011 09:03 AM

Has anyone had the roasted pig's head from The Gorbals? It wasn't my idea to order it, but I must say, I was the picking all the last remnants of the delicious, rich and sticky meat and unexpectedly crunchy-chicarrone like skin. The Chef, Ilan Hall, says he brines it for a few days and then boils it, and then roasts it to finish...but how does that transform what seems like super rubbery skin to that beautiful crunchy goodness? Thanks for any suggestions, I want to attempt this at home. I'm guessing any cut of pork might work for this? (I mean a piece with a nice layer of skin & fat....like a shoulder?)

Thanks!

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