My mom-in-law used to cook pig stomach (in Hokkien, ti-toh) soup – with duck or native chicken as the other main ingredient. So growing up, hubby liked and drank it a lot. His mom would also use the soup to cook birthday misua. Instead of boiling the misua in just water, she’d use the soup stock from the chicken/duck+pig stomach.
And so few days ago, we went to the supermarket and bought some pork tail, pork belly and pork stomach. Guess what! The stomach turned out to be the skin from the pig’s face – from ears to snout. LOL! The way the meat was packed in cling wrap was deceiving. It looked like pig’s stomach to me. Alas, what to do now?
My son-in-law found me a recipe on how to roast pork head which can also be used for the pig face skin. So I’m sharing here the recipe from this site https://www.kawalingpinoy.com/oven-roasted-pigs-head/
Ingredients
- 1 (4 to 5 pounds) pig head
- 1/2 cup vinegar
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- Pour vinegar over and massage on the meat. Rub salt, pepper, and garlic powder all over the meat.
- Refrigerate, uncovered and skin side up, overnight to chill.
- Remove from the refrigerator and with paper towels, pat down surfaces of meat to completely dry. Put into the air-fry basket.
- Air-fry at about 180C for about 10-15 minutes depending on how big the meat is.
- Check if brown and crispy enough – from experience, it’s about time to take it out, if/when I can smell the food.
- Increase temperature to 200C for about 5 min until skin is golden and crunchy.
- Remove from the air-fry basket and allow to rest for about 5 to 10 minutes before slicing.