Directions

1. 1. For the Tete de Cochon: Make enough equilibrium brine to fully submerge the two halves of the pig’s head. Include lemon peel, onion, garlic, thyme, parsley, bay leaves and black peppercorn to flavor the brine. Brine the head overnight
2. 2. Preheat the oven to 325°F. Place a medium rondeau over medium heat and add olive oil to coat the bottom of the pan. Add the onions, celery, and carrot to the pan and sweat the vegetables until they start to become tender. Add the garlic and cook for another few minutes until the garlic is fragrant. Add the red wine to the pot and bring to a boil to burn off the alcohol and reduce slightly. Add the San Marzano tomatoes and stir to combine. Season with salt and bring the sauce to a simmer
3. 3. Place each side of the split head into a hotel pan and cover with the sauce. Place a piece of cut parchment onto each hotel pan, pressing onto the surface of the sauce and pig’s head. Cover the hotel pans with foil to tightly seal. Place the hotel pans in the oven and braise for 3½ hours until the heads are completely fork-tender. When the heads are cool enough to handle, pick the meat and return it to the sauce, discarding the bones. Transfer the sauce to a large saucepot and hold warm