Palatine-style Braised Pork Head

Ingredients

In this Palatine adaptation, we substitute some of the traditional Chinese ingredients with Palatine-specific ones to create a unique flavor profile. The original recipe often uses soy sauce and Chinese spices, whereas our Palatine-style version incorporates local herbs and spices, such as thyme and marjoram, to infuse the dish with a distinct Palatine taste. Additionally, we enhance the dish's richness by incorporating caramelized onions and a touch of vinegar for a delightful tang. We alse have the original recipe for Wu xi rou gu tou, so you can check it out.

• 1 pork head (about 4-5 pounds) 1 pork head (about 4-5 pounds)
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups beef broth (470ml) 2 cups beef broth (470ml)
• 1 cup red wine (235ml) 1 cup red wine (235ml)
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large oven-safe pot, heat the vegetable oil over medium heat. Add the sliced onions and minced garlic, and sauté until golden brown.
3. 3.
   Remove the onions and garlic from the pot and set aside.
4. 4.
   Season the pork head with salt and pepper, then dust it with flour, shaking off any excess.
5. 5.
   In the same pot, brown the pork head on all sides until golden brown.
6. 6.
   Return the onions and garlic to the pot, along with the bay leaves, thyme, marjoram, beef broth, red wine, and apple cider vinegar.
7. 7.
   Cover the pot and transfer it to the preheated oven.
8. 8.
   Braise the pork head for about 4-5 hours, or until the meat is tender and easily falls off the bone.
9. 9.
   Remove the pot from the oven and let it cool slightly before serving.
10. 10.
    Serve the Palatine-style Braised Pork Head with steamed rice or crusty bread.

Treat your ingredients with care...

• Pork head — Make sure to clean the pork head thoroughly before cooking. Remove any excess hair and wash it well with cold water.
• Thyme and marjoram — If using dried herbs, crush them slightly between your fingers before adding them to the dish to release their flavors.
• Red wine — Choose a dry red wine with medium body, such as Merlot or Cabernet Sauvignon, to enhance the flavors of the dish.

Tips & Tricks

• For a richer flavor, marinate the pork head in the red wine and vinegar mixture for a few hours before cooking.
• If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 30 minutes of cooking.
• Serve the dish with a side of pickled vegetables to add a refreshing contrast to the rich flavors.

Serving advice

Garnish the Palatine-style Braised Pork Head with fresh herbs, such as parsley or chives, for a pop of color. Serve it with steamed rice or crusty bread to soak up the delicious gravy.

Presentation advice

Arrange the tender pork head pieces on a large serving platter, surrounded by the flavorful gravy. Drizzle some extra gravy on top and garnish with fresh herbs for an appetizing presentation.