This recipe of crispy ulo ng baboy is roasted pig’s head using a turbo broiler or you can also deep fry it if you don’t have an oven or turbo broiler. The head part of the pig is cheaper compared to other parts of the pig because it is mostly skin, fat and bone (the pig’s skull). But you can still enjoy it because the only tasty part of the lechon is the crispy skin so you will have lots of it. Most of the time pig’s head sold in the market is whole but you can ask the meat vendor to split the head for you. Which is easier to cook and clean than the whole pig’s head.
A Deliciously Crispy Delight
If you’re looking for a unique and flavorful dish to try, crispy ulo ng baboy (fried pig’s head) is a must-try. This recipe offers a delightful combination of crispy skin and tender meat, making it a perfect choice for special occasions or family gatherings. Here’s how you can make this delicious dish at home.
Selecting and Preparing the Pig’s Head
When choosing a pig’s head for this recipe, look for one that is fresh and free from any foul odor. You can ask your butcher to split the head for easier cooking and cleaning. Once you have the pig’s head, you’ll need to prepare it for cooking.
Preparing the Cooking Broth
In a large pot, place the pig’s head and add enough water to cover it completely. Add onions, garlic, lemongrass, bay leaves, salt, and pepper to the pot. Bring the water to a boil, then reduce the heat and simmer for 1 to 1 and 1/2 hours, or until the meat is tender.
Cooling and Refrigerating the Pig’s Head
Once the pig’s head is cooked, remove it from the pot and drain any excess liquid. Allow the head to cool, then refrigerate it overnight. This step helps to dry out the skin, which is crucial for achieving a crispy texture when frying or roasting.
Preparing the Pig’s Head for Cooking
Before cooking, brush vinegar onto the pig’s skin and rub salt all over. This helps to enhance the flavor and crispiness of the skin when cooked.
Frying or Roasting the Pig’s Head
To fry the pig’s head, heat a generous amount of cooking oil in a large wok or pot. Carefully place the pig’s head into the hot oil and fry until the skin is golden brown and crispy.
If you prefer to roast the pig’s head, preheat your oven or turbo broiler to 350 °F. Place the pig’s head on a roasting pan and roast for 30 minutes to 1 hour, or until the skin is crispy and golden brown.
Serving Your Crispy Ulo ng Baboy
Once cooked, remove the pig’s head from the heat and let it cool slightly. Slice the head into serving portions and serve with your favorite lechon sauce. This dish is best enjoyed with steamed rice and a side of vegetables.
Wrap-Up
Crispy ulo ng baboy is a delicious and unique dish that is sure to impress your family and friends. With its crispy skin and tender meat, it’s a dish that is sure to become a favorite at your dinner table. Give this recipe a try and enjoy the delightful flavors of this crispy fried pork head!
How to Cook Crispy Ulo ng Baboy
Ingredients
- 1/2 pork head ulo ng baboy
- few stalks of lemongrass ties into knots
- 1 piece onion sliced
- 4 cloves garlic crushed
- 1 tsp. cracked peppercorns
- 3 tsp. salt
- 3 pcs bay leaves
- 3 liters water
- cooking oil for frying
- vinegar for brushing the skin
- fine salt for rubbing the skin
Instructions
How to cook Crispy Ulo ng Baboy:
- In a big pot, put the pig head and enough water to cover the it. Add onions, garlic, lemongrass, bay leaves, salt and pepper. Bring to a boil and reduce heat. Cook for at 1 hour to 1 and 1/2 hours or until the meat is tender.
- Remove the pig's head from the pot and drain. Let it cool and put in the refrigerator overnight.
- Brush vinegar and rub salt on the pig's skin before frying to make it crispy when cooked.
- Heat generous amount of cooking oil in a big wok or pot and fry the pig's head until golden brown and crispy.
- You can also roast it on a an oven or turbo broiler and set at a temperature of 350 °F for 30 minutes to one hour or until the skin turns golden brown and crispy.
- Serve with your favorite lechon sauce.
Video
Notes
Cooking Tips:
1. Selecting the Perfect Pig's Head When choosing a pig's head for this recipe, look for one with a good layer of fat and thick skin. This will ensure that you get crispy and flavorful skin once cooked. Ask your butcher to split the head for easier cooking and cleaning. 2. Preparing the Pig's Head for Cooking After cooking the pig's head in the broth, ensure to cool and refrigerate it overnight. This step helps to dry out the skin, making it easier to achieve a crispy texture when frying or roasting. Before cooking, brush vinegar onto the skin and rub salt all over to enhance the flavor and crispiness. 3. Achieving the Perfect Crispy Texture When frying the pig's head, make sure the oil is hot enough before adding the meat. This helps to quickly crisp up the skin without making the meat greasy. If roasting, maintain a steady temperature to ensure even cooking and a crispy finish.
If using an oven, what is the temp and how long?
I think you can bake it in the oven for 1 hour at 180 degrees Celcius.