I’ve been waiting on pics from this dinner with bated breath. Pure foodporn. Thanks for all the details. My vegan/gluten free wife would love it.
1 Like
Plenty of pictures of this dinner above, including mine. I was saying I didn’t take pictures of the David Chang version I made 15 or so years ago!
2 Likes
My daughter, when she was 1, loved to crawl in my brand new Big Green Egg. Wife also not amused, though she is not an ex-wife at least, so I didn’t offend her too badly.
My 10 year old spotted this at the supermarket meat section, was quite excited to find out what one can do with it beyond using cheeks and tongue.
Was tempted to show him this thread, though knew he’d insist on us giving it a go, and we absolutely don’t have the skills, means or time to pull it off here.
3 Likes
That looks amazing, Sarah and quite the undertaking by Jonathan! A bunch of years ago, when Lou Kessler was in town for one of his annual Fall visits, I took a simpler approach to the dish, with Christine’s help, of course. I had bought a suckling pig for the main course, but decided to make a torchon from the head. I poached the head until the skin could be easily slipped off the skull, but not so long that it fell apart. The trick was to get the skin off in one whole piece. We laid the whole, intact skin on plastic, picked all the meat off the head, the cheeks, tongue, etc., put them in the middle of the skin, rolled it up and let it cool and congeal in the fridge. The night of the dinner, I just cut them into rounds, put panko on them and pan fried them up. Turned out great!
13 Likes
I cannot believe I just now saw this thread. In fairness, I got bits and pieces real-time, but seeing the entire process in one fell swoop? Have to agree with post of the year, at least.
Fack, now I have to make this with the next pig’s head I get. I’m totally using the “DM a friend” option!
4 Likes
Very late to this party, but OMG!!! Sarah, I just love your contributions here. I can’t fathom taking on this kind of process but know it’s a labor of love. Your guests are incredibly lucky.
1 Like