2016 customer Erika Davis writes "Here are some photos of the first thing we made with Alluvial pork: pig’s head roasted two ways!...
Because the head was conveniently split in two, we thought why not make two different styles. We had a crowd of about 14 to feed for a birthday party, so we went with part-friendly options of tacos and banh mi.
The Mexican style pig was dry rubbed with a blend of various chilies including chile negro, cascabel, and chipotle. The Vietnamese pig was roasted rubbed with salt, cinnamon, and lemongrass, and then lacquered with a hoisin-sesame oil blend in the last fifteen minutes of roasting.
For both of the pieces, we scored the fat on the cheeks with a sharp knife before adding the seasonings. Both pieces roasted at 375 for about an hour and then 325 for another 60-90 minutes. The meat sliced off the cheeks beautifully, and everyone enjoyed picking additional meat from all over the heads as served at the table.
Fixings for the tacos included a chile de arbol salsa, pico de gallo, and guacamole. The Vietnamese pork was served on baguette with pork liver pate (purchased from a Vietnamese deli), picked carrots and radish, and lots of fresh basil and mint."
Wow, thanks Erika, what a great recipe and story. We can't wait to hear more.