Crispy Ulo ng Baboy
This recipe of crispy ulo ng baboy is roasted pig’s head using a turbo broiler or you can also deep fry it if you don’t have an oven or turbo broiler. The head part of the pig is cheaper compared to other parts of the pig because it is mostly skin, fat and bone (the pig’s skull). But you can still enjoy it because the only tasty part of the lechon is the crispy skin so you will have lots of it. Most of the time pig’s head sold in the market is whole but you can ask the meat vendor to split the head for you. Which is easier to cook and clean than the whole pig’s head.
- ½ pig's head, wash, clean and remove hairs
- 2 large onion, sliced
- 1 thumb size ginger, crushed
- salt and pepper to taste
- granulated seasoning (e.g. magic sarap)
- In a big pot, put the pig head and enough water to cover the it. Add onions, garlic, granulated seasoning, salt and pepper. Bring to a boil and reduce heat. Cook for at least 30 minutes or until the meat is tender.
- Remove the pig's head from the pot and drain. Let it cool and put in the refrigerator overnight.
- Rub salt on the pig's skin before roasting to make it crispy when cooked.
- Put in a turbo broiler and set at a temperature of 350 °F for 30 minutes to one hour or until the skin turns golden brown and crispy.
- You can also deep fry the pig's head if you don't have a turbo broiler. Of course if you have an oven, then an oven is an ideal way of roasting it.
- Serve with your favorite lechon sauce.