Give Pig a Chance

Crispy Pig's Head Torchon with Apple Mustard, Frisée, Cornichons & Fuji Apple Compote

It isn't for the faint of heart, but pork lovers will tell you that the cheeks and tongue have the most flavor and the ears have a snappy texture.  Lately, Chef Ryan Kowalski can be found in the kitchen gingerly preparing a whole pig's head torchon for the Cedar menu. The adventurous eater will surely be rewarded with a decadent treat.  Give pig's head a chance--after all, love happens when you least expect it!

 

photo by Dave Newman

Chef Ryan skins the whole head, braises the tongue separately with chicken stock and mirepoix (carrots, celery, onions), and dices the ears. He then flattens the meat with a mallet and forms a roulade around the braised tongue and diced ears. After wrapping the entire roll in cheesecloth and braising it in chicken stock for six hours, it is rewrapped tightly in cheesecloth, and hung for twenty-four hours. Once ready to eat, the torchon is sliced into discs, dredged with breadcrumbs and mustard, and then pan fried to crispy decadence.