Crispy pig head and Goan sausage with spiced apple chutney

  • Snack
  • medium
  • Makes approx. 12-15
  • 3 hours 30 minutes, plus 2 days infusing and setting time

PT3H30M

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Ingredients

Metric

Imperial

  • 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
  • vegetable oil, for deep-frying

Vindaloo masala

Chutney

1
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
2
The next day, blitz the vindaloo masala in a blender or food processor to a fine paste
3
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
4
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
5
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
6
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
7
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
8
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
9
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
10
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
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