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Pig’s Head Tacos with Pickled Red Onion, Charred Green Jam and Avocado Crema
PORK FOODSERVICE24Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 porchetta di testa (split in half, brains intact)
- mirepoix (As needed)
- bay leaves (As needed)
- peppercorns (As needed)
- garlic (As needed, crushed)
- water (to cover)
- 3 avocado
- 1 cup sour cream
- 1 serrano chiles (minced)
- cilantro (As needed, minced)
- heavy cream (to thin)
- 1 cup water
- 1 cup apple cider vinegar
- 1/4 cup sugar
- 4 Tbsp. pickling spices (toasted)
- 2 red onion (sliced)
- 20 tomatillos (peeled and washed)
- 2 Spanish onion (skinned and halved)
- 2 serrano chiles (stemmed)
- water (to cover)
- 1 bunch cilantro (rough chopped)
- sugar (To taste)
- salt (To taste)
- pepper (To taste)
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Directions
- 1. For the Pig’s Head: In stock pot, add split head, mirepoix, bay leaves, peppercorns and garlic. Cover with water, simmer for 3½ hours until meat is very tender and pulls off the bones. Remove from oven and let dry
- 2. Crisp heads in 450ºF oven until crispy. Remove from oven, pull and chop meat, season with salt and pepper (or hold this step until service if presenting split head)
- 3. For the Pickled Red Onion: Bring all pickling ingredients to a boil except onions, cool slightly. Pour over onions, cover and reserve overnight in fridge
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