Wonder what to do with the suckling pig head that is often left behind on the dinner table?
Turn it into a stew!
Simple to prepare yet packed with flavor, you’ll be sure to pack home every suckling pig head after trying this recipe!
One suckling pig head
One small yellow onion, diced
Half a carrot, diced
3 cloves of garlic, unpeeled
1 tomato, diced
2 bay leaves
¼ cup white wine
Salt and pepper to taste
1. Separate the skin and flesh of the pig head from the skull and cut into bite-sized pieces. Keep the skull and reserve a few pieces of meat with the most fat.
2. In a pot, sweat the diced onion using olive oil over low-medium flame until they turn translucent (not brown).
3. Add in the bay leaves, diced carrot and garlic cloves and sauté for a few minutes.
4. Add in the reserved pieces of meat (from step 1) into the pot and let some of the fat melt and render into the onion and carrot.
5. Deglaze the pot with the white wine, making sure to scrape up and dissolve all the browned bits (they are flavor!) on the bottom of the pot.
6. Add the pig skull into the pot, add enough water to just cover the skull and simmer, covered, for 1 hour.
7. Remove the bay leaves, garlic skin and all bones from the pot. Remove any remaining meat from the skull and put back into the pot.
8. Place the rest of the skin and flesh into the pot and let simmer for about 15 minutes. Add in the tomato and let simmer for 5 minutes.
9. Season the stew with salt and pepper if required.
10. Serve hot and enjoy.
The stew is great with toasted bread or on its own!