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- 1. Sous vide pig face: Clean pig head thoroughly, making sure to get behind the ears. Remove errant hairs with a razor. Starting from under the mouth, make an incision and peel back the flesh from the bone, working around the entire head to remove it. Once the flesh is removed, brine the face in a water, salt, and sugar solution for 24 hours.
- 2. Remove the face from the brine and pat dry. Roll head into a roll and place into a cryovac bag. Seal on the highest setting and place in an immersion circulator set to 60°C. Keep submerged in water bath for 48 hours.
- 3. After 48 hours, remove and chill in an ice water bath. When fully cooled, remove from bag and cut into 1” cubes. Before adding to the finished broth, place cubes in hotel pan outfitted with a rack and cook at 500°F for 15 minutes or until crispy.