RETURNING SOON

Gregg's Pig Snout

GREGG106Team
Head to Tail
skill level
Moderate
time
Over 120min
servings
4
cost
$$
Contributed by :
A taste of Pigs head, Cheddar creme, Court bouillon, and Barbecue sauce.
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ingredients
  • For the Pig Head:
  • 1 Pig Head (split)
  • 1/2 cup Whole Grain Mustard 
  • For the Court Bouillion:
  • 4 Carrots (chopped)
  • 4 Onions (chopped)
  • 2 stalks Celery (chopped)
  • 4 heads Garlic (split)
  • 4 Black Peppercorns
  • 1 bottle White Wine Vinegar
  • 1/2 pound Hay (charred)
  • For the Memphis BBQ Sauce:
  • 1 tablespoon Cider Vinegar
  • 1 pint Ketchup
  • 1 cup Fish Sauce
  • 2 tablespoons Chili Flakes
  • 1/2 cup Worcestershire Sauce
  • 1/2 cup Parsley (sliced)
  • 10 sheets Gelatin
  • For the Cheddar Creme:
  • 10 sheets Gelatin 
  • 1 pint Milk 
  • 1 pound Cheddar Cheese (grated)
  • For the Croutons:
  • 1/2 pound Butter
  • 1 cup White Bread (cut into very small dice)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 Pig Head (split)
    1/2 cup Whole Grain Mustard 
    4 Carrots (chopped)
    4 Onions (chopped)
    2 stalks Celery (chopped)
    4 heads Garlic (split)
    4 Black Peppercorns
    1 bottle White Wine Vinegar
    1/2 pound Hay (charred)
    For the Pig Head: Place head and all ingredients for court bouillion into a pressure cooker, cover with water and cook on high for 20 hours.
  • 2
    1 tablespoon Cider Vinegar
    1 pint Ketchup
    1 cup Fish Sauce
    2 tablespoons Chili Flakes
    1/2 cup Worcestershire Sauce
    1/2 cup Parsley (sliced)
    10 sheets Gelatin
    For the Memphis BBQ Sauce: In a sauce pot, simmer all ingredients for 1 hour, whisking regularly.  Bloom gelatin in cold water until soft, puree gelatin and ketchup mix together. Adjust seasoning.
  • 3
    10 sheets Gelatin
    1 pint Milk 
    1 pound Cheddar Cheese (grated)
    For the Cheddar Creme: Place gelatin in a bowl with cold water to bloom. Bring milk to a boil in a sauce pan, whisk in cheddar. Season and puree with gelatin, let set for one hour.
  • 4
    1/2 pound Butter
    1 cup White Bread (cut into very small dice) 
    For the Croutons: In a sauté pan, melt butter over medium heat until it begins to slightly brown, add croutons and cook until crispy.
  • 5
     
    Once the pig head is cooked, pick meat and mix with the mustard to form a rillettes. Place rillettes on plate and garnish with bbq sauce and cheddar and croutons.