Crispy pig head and Goan sausage with spiced apple chutney

  • medium
  • Makes approx. 12-15
  • 3 hours 30 minutes
Not yet rated

These fantastically fiery fritters are packed with vindaloo-spiced shredded pig's head and Goan sausage, which is similar to the chorizo Portuguese colonisers introduced to the southern Indian region. The spiced apple chutney on top provides a contrasting sweetness.

If you can't find a pig's head (or the idea of it scares you!) you could always slow-cook pork shoulder in the vindaloo masala and use the shredded meat from that instead.

First published in 2021




  • 1 pig's head, halved
  • 2 tbsp of rapeseed oil
  • 300g of Goan sausage, or chorizo
  • 100g of red onion, finely chopped
  • 15g of curry leaves, ideally fresh, plus a few extra to garnish if desired
  • 10g of black mustard seeds
  • 2 eggs, beaten
  • 200g of plain flour
  • 300g of Panko breadcrumbs (1)
  • vegetable oil, for deep-frying

Vindaloo masala



  • Food processor or blender


At least 2 days before you plan to serve, combine all the ingredients for the vindaloo masala together in a bowl and leave overnight at room temperature to soften
The next day, blitz the vindaloo masala in a blender or food processor to a fine paste
Preheat an oven to 180°C/gas mark 4. Rub roughly a third of the vindaloo masala over the pig head and roast for 2-3 hours, until the meat is tender and falls away from the bone
Meanwhile, make the chutney. Pour the oil into a large saucepan over a medium heat and add the cumin and fennel seeds. Once they begin to crackle, add the chilli powder and onion, then cook for around 5 minutes until softened
Add the apples, ginger, sugar, a pinch of salt and vinegar, then cook over a low heat, stirring regularly, until the apples break down and start to caramelise around the edges. Remove from the heat and blitz into a purée. Cover and keep in the fridge until ready to serve the next day
  • 2 large cooking apples, peeled, cored and finely chopped
  • 1 knob of ginger, thumb-sized, peeled and finely chopped
  • 3 tsp soft brown sugar
  • salt, to taste
  • 20ml of malt vinegar
Once the pig head is cooked, remove from the oven and leave until cool enough to handle. It’s now time to get stuck in – peel off and discard the skin, then pick every bit of meat off the bones, paying particular attention to the cheeks, where there is the most meat. Shred all the meat you’ve collected
In a large saucepan, heat up 2 tablespoons of rapeseed oil. Add the mustard seeds and, once they begin to crackle, add the curry leaves, red onion and Goan sausage. Cook for around 5 minutes until the onion softens, then add the remaining vindaloo masala. Cook for a further 2 minutes, stirring regularly to stop the mixture sticking
Combine the shredded meat with the masala mixture, then transfer the mixture to a baking dish or tin lined with baking paper or cling film, packing and pressing the mixture in tightly. Place in the fridge to set overnight
The next day, set up a pane station, with flour in one bowl, beaten egg in a second and the breadcrumbs in a third. Cut the set pork mixture into equal portions and dredge in flour, egg and breadcrumbs until completely covered. Set aside in the fridge until needed
  • 2 eggs, beaten
  • 200g of plain flour
  • 300g of Panko breadcrumbs (1)
When ready to cook, bring a deep-fat fryer or deep pan of oil to 180°C. Deep-fry the pig head fritters (in batches if needed) for a few minutes until golden brown and crisp, then drain on kitchen paper. Serve with a teaspoon of the apple chutney on top and a fried curry leaf
  • vegetable oil, for deep-frying

After falling in love with Indian food whilst working in Mumbai, Will Bowlby returned to the UK to open Kricket, a modern Indian restaurant with plenty of British twists.

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