EAT...MORE...PIG...FACE...
CeeRoks has pulled out the stops and decided to roll up his sleeves and get nasty. Getting nasty rolling up some pig head that is. The best way we can describe this is through a preparation called “Porchetta di Testa,” an Italian salume (aka. prepared, salted meat) prep that takes a de-boned, rolled up pig’s head seasoned porchetta-style (with rosemary, lemon and garlic) left to poach and chill that later gets sliced and served. Clearly, this ain’t Vietnamese eats, but why fault us for wanting to run off a cliff for a minute? To make it PY style, we’ll be deviating from da Classics and seasoning the head with tons o’ginjah, star anise, 5-spice, lemon grass and cilantro. At this moment, Wilbur is chillaxin’ in the fridge getting all kinds of fragrant and waiting for his scented jacuzzi where he’ll be hanging out for the next few hours. Give him 2 days of relaxation and he’ll be ready for super thin slicing and even quicker consumption. You don’t have to order the porchetta if you need to satiate your cravings for the traditional dishes; we still have the banh mi, goi cuon and banh cuon for you folks. But if you ARE adventurous, CeeRoks will slice some up for you on a platter with fixings and BoBo-T can add it to your banh mi.
Our advice? Live on the wild side…Why not? So here’s the competition… We have no clue what to call this “porchetta-ish” dish. Facebook or Tweet us name suggestions and you’ll WIN yourself a PRIZE.