Indulgent Dishes Recipe
like pigs head and fried brussels sprouts, all sourced from local Ohio farms.
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Ingredients
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Pigs Head Preparation
Fried Brussels Sprouts
Method
Pigs Head Preparation
- 1
Prepare the Pigs Head
Clean the pigs head thoroughly under cold running water. Remove any remaining hair or impurities using a sharp knife.
- 2
Brine the Pigs Head
In a large pot, mix water, salt, pepper, garlic, onion, bay leaves, thyme, and apple cider vinegar. Bring to a boil, stirring to dissolve the salt.
- 3
Submerge the Pigs Head
Once the brine is boiling, remove it from heat and let it cool slightly. Place the cleaned pigs head in a large container and pour the brine over it, ensuring it’s fully submerged. Cover and refrigerate for 12-24 hours.
- 4
Cook the Pigs Head
After brining, remove the head from the brine and rinse it. Place it in a large pot with fresh water, cover, and simmer on low heat for 4-5 hours until tender.
- 5
Finishing Touch
Once cooked, allow the pigs head to cool slightly before shredding the meat off the bones. Serve warm or chilled, garnished with herbs.
Fried Brussels Sprouts
- 6
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Halve them for even cooking.
- 7
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 8
- 9
Add Parmesan
Once the Brussels sprouts are cooked, sprinkle the Parmesan cheese over them and toss to coat. Cook for an additional 2 minutes until the cheese is melted.
- 10
Finish and Serve
Remove from heat and drizzle with lemon juice before serving. Adjust seasoning to taste.