Sunday, September 12, 2010

Weekend Cook: Pig Head

Got eleven hours?  You too, can dine on the most gourmet of trendy meats - pork cheek - at home.

Doesn't look like much at the beginning.  This is 1/2 a pig head, skin off, no brains, ears or eyes.

Coated in mustard and Dizzy Pig's Dizzy Dust.

On to the Big Green Egg smoker (250f) for four hours, then sauced, foiled (double-wrapped) and placed in a 250f oven for 7 1/2 hours.

It's done when the meat pulls, just like pork shoulder.   I was going to save it for some plated pictures the following day, but Dan couldn't wait that long.  It smelled so wonderful!

The head yielded about 1 1/2 cups of meat.  He stuffed it (all of it!) into an oversized hoagie bun - and proceeded to eat, making "nom, nom, nom" noises.   But, it was way too rich, and like a MAN V FOOD defeat, he had to leave the last two bites on the plate.  The man needs to exercise some portion control or he's going to wind up in a porkoma.

I reminded him that he had just eaten what could have easily been divided among four people, who would gladly have counted it "enough" as a plated course in a fancy restaurant.  He retorted that it was miles above pork shoulder, it would be weeks before I'd cook another, and the heartburn was totally worth it.