{"id":27087,"date":"2021-12-07T23:06:00","date_gmt":"2021-12-08T07:06:00","guid":{"rendered":"https:\/\/www.kawalingpinoy.com\/?p=27087"},"modified":"2021-12-07T23:08:33","modified_gmt":"2021-12-08T07:08:33","slug":"oven-roasted-pigs-head","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/oven-roasted-pigs-head\/","title":{"rendered":"Oven Roasted Pig's Head"},"content":{"rendered":"\n

Oven-Roasted Pig's head you can easily make in your kitchen! An interesting entree with super crispy skin and moist, tender meat, this lechon ulo ng baboy is sure to be the star of the party.<\/em><\/p>\n\n\n

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Oven Roasted Pig's Head<\/figcaption><\/figure><\/div>\n\n\n\n\n

I made this roasted pig head for our holiday series here on the blog last weekend but decided not to post it. The lechon\u00a0was a success; I wasn't happy with my final photo shot above.<\/p>\n\n\n\n

I mean, it looks more like something you'd see in a horror movie than something you'd serve for Noche Buena.<\/p>\n\n\n\n

However, I already shared a picture of the pig head on Instagram, and everyone was asking for the recipe, so I thought I might as well put it up. After all, how pretty can you possibly make a pig snout look?<\/p>\n\n\n\n

\"pig<\/figure>\n\n\n\n

Remembering those roasted pork morsels now, I can't believe I thought of NOT posting the recipe on the blog. What was I thinking? Just look at the super crunchy skin and moist meat! Pretty or not, this roasted pig head is sure to be the star of any holiday party!<\/p>\n\n\n\n

I've used this lechon sa hurno<\/a> technique on pork belly<\/a> and shoulder<\/a> with great results, and I was glad to see it works well on a pig head, too. The low and slow roasting method really makes for amazing melt-in-your-mouth tender meat.<\/p>\n\n\n\n

Maybe one day, I'd find a small suckling pig that would fit in my oven; it would be an exciting experiment.<\/p>\n\n\n

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\"pig<\/figure><\/div>\n\n\n

How Long Does it Take to Roast a Pig<\/h2>\n\n\n\n

The roast pig head took a total of 6 hours, first at 180 F for 3 \u00bd hours to slowly cook the meat, then at 320 F for 2 \u00bd hours to start the browning, and finally at 430 F for 40 minutes to crisp up the skin. The head was around 5 pounds in weight, and you might have to adjust the cooking time if you're using a whole or larger piece.<\/p>\n\n\n\n

I suggest an extra 25 to 30 minutes at 180 F temp and 25 to 30 minutes at 320 F temp per additional pound of meat. <\/p>\n\n\n

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If the ears are browning too much, you could wrap them with foil.<\/p>\n\n\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n\n<\/div>\n\n\n

\"chopped<\/figure>\n\n\n\n

How to serve<\/h2>\n\n\n\n