Monday, January 28, 2013

Pig Head continued

Once the flesh was removed from the bone it is laid out flat. Then chopped lemon grass, garlic, ginger and Hawaiian salt are rubbed in well

Next roll and tie. Would have been more secure if I had another hands to hold the roll tight.

The head was simmer for 1 hour and meat was removed and bones returned to the pot  and left to continue simmering over night to make killer bone broth


After roasting for 6 hours it was ready to carve

Next post will some of the ways I prepared the succulent meat.

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