How to Cook a Pig Head

Chef Will Murray shows how he cooks a pig head at Fallow.

'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'

[AndrewHolzer]

Can't wait to try your food one day! Much love from USA.

[alexandrubaginean]

This dish looks so delicious and is so out of the ordinary

[mattdixon]

I was a chef for 30+ years and had the honour of working a nice place back in the mid 90’s where the chef used to do an extremely popular dish with pigs head. It was a three day process and only available with a two week advance notice. Lots of work but it was the best dish we served.
This looks amazing, great job team!

[jamesinglis]

Absolutely delicious! All the different pieces of meat with different tastes and textures. I thoroughly enjoyed this when we were there.

[richieh]

I love how you guys utilise everything.

[darrenhand]

Lovely colour on the apple gel, looks like a great dish

[nickm]

Am going weekend after next. Am a Londoner originally but spend my time abroad / up north mostly. Am sitting at the bar for the Saturday night, and then coming back to the dining room for Sunday lunch. Can’t wait 🤍

[scottyseeks]

Been watching your channel for only a couple months and liking it. I worked in kitchens for a couple years and consider myself a pretty decent cook with a very good understanding of ingredients etc so loving learning all the things I either didn't know previously or have improved upon. You guys are obviously streets ahead of my level but when I see ingredients like pigs heads etc, it leaves me scratching my own head! Obviously it's best not to waste food of any kind and I've lived in many countries where culture dictates that certain foods are 'ok' or 'not ok, ' which is just societal conditioning, I guess. But, again, pigs heads? There seems to be a trend of top restaurants using ingredients that were very popular many years ago: tripe, fish heads, offal, and lots of other weird shit that went out of fashion once the average man was able to afford other stuff. Again, Sustainability and innovation should be observed. I'm just wondering why else and what type of people order these in any establishment outside of large parts of Asia where the main criteria for buying such ingredients is largely cost and affordability, otherwise they buy other stuff. Just curious. Keep up the great work on the channel, boys

[kallistoo]

I think it would create a good image, by putting a camera that shows the entire kitchen on a high place

[nickyang]

Sweet, I made pigs head through the height of covid when there was a shortage of meat. Gotta get rid of the lymph nodes and stuff in the cheeks a piece of lean meat. Otherwise roasts very well with crispy skin

[tiagomnlmnl]

In the Philippines, we have a very similar dish called Crispy Ulo (Crispy Head), whch is derived from Crispy Pata (Trotters/Knuckles). It's usually simmered in a simple brine of peppercorns, garlic, fish sauce, sugar, and soy sauce, deep fried, then served with rice, dipped in a spiced vinegar/soy sauce mix, with a pickled papaya salad (atsara) on the side. Interesting to see how Brits utilise this often forgotten ingredient. Cheers!

[bruceduncan]

Next episode: treating third degree burns during service

[CORFrags]

my one tip when frying stuff that spits back at you were gloves its a life saver

[ljbcbur]

Would love to see a Sunday roast service

[angelodaconceicao]

You should make sing sing chopped it all up put in the fried Filipino way

[sharky]

Service!! Calling for another POV Service ?

[spatler]

Next from fallow: how to cook chicken head

[Ghhyuttgg]

You have to be super careful not to cook the meat side. Proceeds to drown it in boiling oil.