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Thursday, May 31, 2012

CABEZA DE CERDO WITH RECIPE FOR ROASTED PIG HEAD WITH CHESTNUTS

Photo by: Lord-Williams
cachucha, cacheira, cachaza, cachirola (head of pork), pork meatloaf. 1. A Spanish version: the head of the pig is hollowed out without removing the skin. A mixture of tongue, ears, meat and fat from the pig’s head is seasoned with spices, salt, onions, garlic and parsley and is stuffed into the head. This is covered with a cloth and it is boiled in a sauce made of red wine, aromatic herbs, salt, pepper and onions. It is served on a platter covered with a cloth. Traditionally this is made during Carnival season before Lent and served with chestnuts. 2. The English version calls for: three parts chopped lean pork and one part chopped fat, seasoned with salt and pepper and mixed with parsley, thyme, nutmeg, marjoram. The mixture is put into a mold, sprinkled with savory powder and covered with strong gravy. It is baked and left to cool. It is removed from the mold and served with vinegar and mustard. See queso de cerdo. [Cassell’s. n/d:72; and Pers. Memories. Slaughters Mostoles. 2000-2001:2003]


HEAD OF PORK WITH CHESTNUTS RECIPE FROM SLAUGHTER TEAM FROM MONROY, EXTREMADURA, SPAIN HANDED DOWN FROM TIME INMEMORABLE (ANOTHER SPANISH VERSION
for 6 persons


Ingredients

For the pig’s head:
1 pig head with tongue, ears, meat and fat 8-9 lbs
1 small apple

A mixture:
1 c virgin olive oil
1 c white wine
¾ c brandy

Chopped:
2-3 garlic cloves
12 sprigs parsley
freshly ground white pepper to taste
1 pinch rosemary
salt to taste 

Shelled chestnuts
Photo by: maggiehc
For the chestnuts:
1 onion chopped
2 lbs whole shelled chestnuts
1 c port wine
3 sprigs thyme
3 c chicken broth
salt and pepper to taste

Preparation

For the pig’s head:

PREHEAT OVEN TO 325ºF /160ºC

Remove the eyes from the head. Salt it inside and out. Put the apple in its’ mouth
Put the head face down in the pan into the oven and roast it for 1 hr.

Prepare the mixture of liquids. Chop the remaining ingredients and add them to the mixture.
Remove from oven and turn the head over face up.

DSCN2205
Photo by: awinner 
Pour the mixture all over the head. Return the head to the oven and leave it for 1 ½ hrs.

How to carve:
Cut the head into large pieces lengthwise and then into smaller, serving pieces:
First cut the ears, then the nose from the forehead to the corners of the mouth. Remove the skin from the eyes to the chin. Open the skull and remove the brains. Serve with chestnuts.

For the chestnuts:
Heat a heavy pan. Add oil, butter and onions. When the onions start to become transparent add the remaining ingredients. Cover and gently boil until chestnuts are tender and have absorbed most of the liquid. Serve whole or puréed.

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