Pigs head, spine, leg - what to do?
this weekend I had one of the best meat experiences of my culinary life. A group of us cooked a 40 pound pig outdoors over hardwood charcoal. It was spectacular.
I was honoured by the rest of the PRC (pig roast committee) and was given the head, 2 legs and spine (all meat removed on all) to make soup or some other creation.
Was wondering what fellow chowhounders could suggest or recommend I do with these left over bones. My first reaction was split pea soup but thought reaching out and looking for other ideas was a good idea.
Thanks in advance!
with the head, head cheese. (I have a head cheese sandwich sitting on my desk right now) and I don't think it will make it to lunch.
With the spine, make soup. My favorite is a korean soup called gamgatang (looks like someone already thought of it, see above post).
Leg, not sure which part but pot of NE baked beans sounds really great.
Tonkotsu ramen! Take those bones, water, garlic, and and onion and boil away and have some great noodles with it.
If you add some sliced green papaya ( or napa cabbage if you must), a finger pepper, a bit of sugar, pepper, and a couple tablespoons fish sauce and substitute the ramen with misua noodles you'll have a great Filipino noodle soup called Batchoy. Even better if you have some pork liver and/or leftover meat to add.