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.

 Mexican seasoning...

Mexican seasoning...

 Vietnamese seasoning...

Vietnamese seasoning...

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."

 taco fixings...

taco fixings...

 Vietnamese sandwich fixings...

Vietnamese sandwich fixings...

Wow, thanks Erika, what a great recipe and story. We can't wait to hear more. 

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