Braised Pig’s Head

Braised Pig’s Head

　　Braised Pig’s Head

　　 The thoroughly scraped and cleaned pig’s head is split down the middle at the back, then the brain and bones are removed. It is soaked in clean water for two hours, boiled in hot water for 20 minutes, then taken out. The eyeballs are scooped out, the ears are cut off, the cheek meat is sliced off, the tip of the snout is trimmed, lymphatic meat is removed, and the tongue membrane is scraped clean. The pig’s head is then boiled twice in clean water over high heat, each time for about 20 minutes.

　　 The spices are bundled into a spice bag. In the pot, a bamboo mat is placed at the bottom, covered with ginger slices and scallion bundles, and the pig’s head meat is placed on top. Rock sugar, soy sauce, cooking wine, balsamic vinegar, the spice bag, and clean water are added, then the pot is covered and boiled over high heat. The heat is then reduced to low and simmered for about two hours until the soup becomes thick and the meat is tender.

　　 When serving, the tongue, head meat, cheek meat, pig’s ears, and eyeballs are arranged in order on the plate to form the shape of a pig’s head. The original sauce is poured over the top and garnished with Shanghai greens to complete the dish.

　　 It is characterized by its bright red color and rich aroma.