Crispy Fried Pig Head
A whole pig head boiled with aromatics until tender, then deep-fried until the skin turns glass-like and shatters. Served with a sharp spicy vinegar dip for the ultimate crunchy feast.
Equipment
- 1 | Large stockpot |
- 1 | Deep wok or heavy pot | for frying
- 1 | Ladle | for basting oil
- 1 | Tongs or spider |
- 1 | Wire rack | for drying
Ingredients
- 1 | | whole pig head | about 8–10 lbs
- 2 | | red onions | one for boiling one for dip
- 1 | piece | ginger | thumb-sized sliced
- 4 | | bay leaves |
- 1 | tbsp | black peppercorns |
- 1 | tsp | salt | or to taste
- 4 | cups | oil | for deep-frying
- 0.5 | cup | vinegar |
- 2 | | red chilies | sliced
- 1 | | small red onion | diced for the dip
Instructions
- Clean and rinse the pig head thoroughly.
- Place in a large pot and cover with water.
- Add sliced onion, ginger, bay leaves, peppercorns, and salt.
- Bring to a boil, then simmer covered for 2 hours.
- Remove, drain, and air-dry the head for at least 30 minutes.
- Heat oil in a deep wok to 350°F.
- Carefully lower the head into the oil and ladle hot oil over it for 15–20 minutes until blistered.
- Rest 5 minutes, carve, and serve with spicy vinegar dip.
Notes
Boil the head a day ahead and refrigerate uncovered to dry the skin.
Reheat leftover pieces in a hot oven to restore crispness.
Adjust chili quantity in the dip to your preferred heat level.
Use a thermometer to maintain oil temperature around 350°F.
Reheat leftover pieces in a hot oven to restore crispness.
Adjust chili quantity in the dip to your preferred heat level.
Use a thermometer to maintain oil temperature around 350°F.