"Pig's Head with Vodka and Bourbon" - with Richard Hoak and Total Fucking Destruction

January 16, 2020

1 Pig's head, cleaned and tongue removed
2 cups Salt
1/2 cup black gunpowder
1/2 cup oyster sauce
1 liter of Bourbon
1cup Honey, combined with 1cup Boiling water
1 liter of vodka

Method :
Remove any hair on head by singeing over and open flame or plucking. Scrub well. Mix 1/2 cup of salt and 1/4 cup of gunpowder together and rub it into the skin. Place head in a colander in the sink and pour a kettle full of boiling water over it. This step serves to rid the meat of running blood as well as clinging meat, fat or bone residue Let cool.


Combine the remaining salt and gunpowder with oyster sauce and bourbon.

Slash the meat on underside of head and rub half of the mixture into the meat.

Rub the remaining mixture onto the skin.

Place head upright on a rack in a large baking pan. Bake at 375F for 1 1/2 hours. Lower heat to 325F and continue cooking for an additional 2 hours, or until the meat is cooked through, basting the skin well every 30 minutes with the honey  - water mixture. (Cooking time will depend on the size of the head.) If ears begin to brown too quickly during cooking period, wrap them with foil.

When head is done, remove to platter and garnish with watercress or coriander.

While drinking the liter of vodka, eat the head by pulling it apart with your fingers or a knife. Don't chew, just swallow. Once you start, don't stop until both bottle and head are empty.