Gregg's Pig Snout

Head to Tail

skill level

Moderate

time

Over 120min

servings

cost

Contributed by : Gregg (Team Ludo)

A taste of Pigs head, Cheddar creme, Court bouillon, and Barbecue sauce.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 1 Pig Head (split)
1/2 cup Whole Grain Mustard
4 Carrots (chopped)
4 Onions (chopped)
2 stalks Celery (chopped)
4 heads Garlic (split)
4 Black Peppercorns
1 bottle White Wine Vinegar
1/2 pound Hay (charred)

instructions For the Pig Head: Place head and all ingredients for court bouillion into a pressure cooker, cover with water and cook on high for 20 hours.
step 2

ingredients 1 tablespoon Cider Vinegar
1 pint Ketchup
1 cup Fish Sauce
2 tablespoons Chili Flakes
1/2 cup Worcestershire Sauce
1/2 cup Parsley (sliced)
10 sheets Gelatin

instructions For the Memphis BBQ Sauce: In a sauce pot, simmer all ingredients for 1 hour, whisking regularly. Bloom gelatin in cold water until soft, puree gelatin and ketchup mix together. Adjust seasoning.
step 3

ingredients 10 sheets Gelatin
1 pint Milk
1 pound Cheddar Cheese (grated)

instructions For the Cheddar Creme: Place gelatin in a bowl with cold water to bloom. Bring milk to a boil in a sauce pan, whisk in cheddar. Season and puree with gelatin, let set for one hour.
step 4

ingredients 1/2 pound Butter
1 cup White Bread (cut into very small dice)

instructions For the Croutons: In a sauté pan, melt butter over medium heat until it begins to slightly brown, add croutons and cook until crispy.
step 5

ingredients

instructions Once the pig head is cooked, pick meat and mix with the mustard to form a rillettes. Place rillettes on plate and garnish with bbq sauce and cheddar and croutons.
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