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Crispy Ulo ng Baboy
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How to Cook Crispy Ulo ng Baboy

Crispy Ulo ng Baboy is a Filipino delicacy made from roasted or deep-fried pig's head, known for its incredibly crispy skin and tender, flavorful meat.
Prep Time8 minutes
Cook Time1 hour
Total Time1 hour 8 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: crispy ulo, fried pork head
Servings: 4 servings
Calories: 304kcal
Author: Manny

Ingredients

  • 1/2 pork head ulo ng baboy
  • few stalks of lemongrass ties into knots
  • 1 piece onion sliced
  • 4 cloves garlic crushed
  • 1 tsp. cracked peppercorns
  • 3 tsp. salt
  • 3 pcs bay leaves
  • 3 liters water
  • cooking oil for frying
  • vinegar for brushing the skin
  • fine salt for rubbing the skin

Instructions

How to cook Crispy Ulo ng Baboy:

  • In a big pot, put the pig head and enough water to cover the it. Add onions, garlic, lemongrass, bay leaves, salt and pepper. Bring to a boil and reduce heat. Cook for at 1 hour to 1 and 1/2 hours 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.
  • Brush vinegar and rub salt on the pig's skin before frying to make it crispy when cooked.
  • Heat generous amount of cooking oil in a big wok or pot and fry the pig's head until golden brown and crispy.
  • You can also roast it on a an oven or 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.
  • Serve with your favorite lechon sauce.

Video

Notes

Cooking Tips of Crispy Ulo ng Baboy Recipe:

1. Selecting the Perfect Pig's Head
When choosing a pig's head for this recipe, look for one with a good layer of fat and thick skin. This will ensure that you get crispy and flavorful skin once cooked. Ask your butcher to split the head for easier cooking and cleaning.
2. Preparing the Pig's Head for Cooking
After cooking the pig's head in the broth, ensure to cool and refrigerate it overnight. This step helps to dry out the skin, making it easier to achieve a crispy texture when frying or roasting. Before cooking, brush vinegar onto the skin and rub salt all over to enhance the flavor and crispiness.
3. Achieving the Perfect Crispy Texture
When frying the pig's head, make sure the oil is hot enough before adding the meat. This helps to quickly crisp up the skin without making the meat greasy. If roasting, maintain a steady temperature to ensure even cooking and a crispy finish.