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Feb 9, 2010 09:56 AM

Momofuku's Pig Head Torchon

Has anyone tried the Pig Head Torchon - either cooking it themselves from the Momofuku Cookbook or at one of Chang's restaurants?

It ended up tasting very gamy and the fatty texture was a turn off. A shame since everything else I have cooked from the book tasted delicious.

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  1. I did make the Momofuku Pig's Head Torchon from the cookbook and it was successful. I think that this is mostly due to the fact that I got the head from Marin Sun Farms, a producer of pasture-based animals. The head was small (a young pig?) and all the pork, including belly, that I get from them is very tender and sweet - never gamey. Served hot, the melting fat was really scrumptious. If you can find a similar source you might want to try the torchon again because for me, the end result was worth all the work. You can see how I did it and photos at my blog:

    1. I had the crispy pig head on Friday - it was delicious! The inside was full of tender meat, the outside was crisp. It had a pleasantly fatty mouthfeel which was definitely not a turn-off.