Baked pork head in the oven

Description

The recipe won't take much time. Before cooking, you can soak the head overnight in a basin (or bucket) of salted water. In the morning, rinse it again and clean thoroughly. Do not overcook the pork, otherwise it will simply crack. The skin of the cooked pork should be a rich pink (closer to red). Serve hot.

Instructions

1. 1

   Step 1

   Rinse the head thoroughly. Dry it with paper towels, clean inside and out.

2. 2

   Step 2

   Preheat the oven to 150°C. Place the head into a deep oven-safe container (a skillet or pot). Rub it with salt and pepper, and place peeled onions, whole garlic cloves (unpeeled), and herbs alongside. Pour in water and alcohol— the liquid should cover the head about halfway. Wrap the ears in foil (otherwise they will burn). Cover the baking dish with the head tightly with foil.

3. 3

   Step 3

   Place the skillet on the stove and bring the liquid to a boil. Then transfer it to the oven and let it cook for about 2 hours. After that, remove the foil (but leave it on the ears) and continue cooking until most of the liquid has evaporated, the skin turns golden brown, and the meat starts to easily separate from the bone (this will take approximately 4 hours total). If the ears are still soft, you can remove the foil from them and keep cooking for another 20 minutes.

4. 4

   Step 4

   Let the pork rest, covered with foil, for about 15 minutes before serving. Pour the remaining juice (without herbs and vegetables) into a small saucepan. Simmer until thickened, skim off the fat, and add mustard. Serve the pork with the sauce.