by Richard Hoak (of Brutal Truth / Total Fucking Destruction fame)
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
1 cup honey combined with 1 cup boiling water
1 liter of vodka
Method :
Remove any hair on head by singeing over an 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 375°F for 1 1/2 hours. Lower
heat to 325°F 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.
