Pig's Head On Toast Recipe
Pickled chillies and Blacklock Gravy
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Ingredients
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Main Ingredients
Pickled Chillies
Blacklock Gravy
Method
Cooking the Pig's Head
- 1
Prepare the Pig's Head
In a large pot, combine the pig's head, salt, black pepper, bay leaves, garlic, onion, carrots, celery, white wine vinegar, and water. Ensure the pig's head is fully submerged.
- 2
Simmer
Bring the pot to a boil, then reduce the heat and let it simmer for approximately 2 hours or until the meat is tender and falling off the bone.
- 3
Cool and Shred
Once cooked, remove the pig's head from the pot and allow it to cool slightly. Shred the meat from the bones and set aside.
Pickling the Chillies
- 4
- 5
Making the Blacklock Gravy
- 6
- 7
Add Stock
Gradually whisk in the pork stock, stirring continuously to avoid lumps. Bring to a boil, then reduce to a simmer.
- 8
Season
Add fresh thyme, salt, and black pepper to the gravy. Let it simmer for about 10 minutes until thickened.
Assembling the Dish
- 9
Toast the Bread
Toast the slices of bread until golden brown.
- 10
Serve
Top each slice of toasted bread with shredded pig's head and drizzle with Blacklock gravy. Garnish with pickled chillies.
