The recipe I finally settled on was published by Elizabeth David in a great book...Spices, salt and aromatics in the English kitchen. The process on this is very similar regardless of the recipe but most called for a big use of vinegar and pepper.There is no vinegar in this one, but lemon juice is used instead so the acid flavor is mild and fresh.
I had a ear left over from the brawn so the crunchies on the plate are fried ear slices with homemade mustard....
I'll post the recipe if n-e-1 is interested and wants to give it a try.
fromage de tête - "cheese of the head"
The hardest part of this whole thing is sourcing the pigs head. I ordered this one and had it cut in half and each half cut into 3 pieces. So brining and cooking isn't such a hassle. This recipe was for a 1/2 head.
I had a ear left over from the brawn so the crunchies on the plate are fried ear slices with homemade mustard....
I'll post the recipe if n-e-1 is interested and wants to give it a try.
fromage de tête - "cheese of the head"
The hardest part of this whole thing is sourcing the pigs head. I ordered this one and had it cut in half and each half cut into 3 pieces. So brining and cooking isn't such a hassle. This recipe was for a 1/2 head.
