Beijing Braised Pig Head

Beijing Braised Pig Head is a distinctive traditional main course, using a whole pig head as the main ingredient, with a meticulous cooking process. First, clean the pig head thoroughly, removing stray hairs and dirt, then blanch it in a pot of boiling water and rinse with clean water. Next, add enough water to a pot, place the pig head in, and add various spices like star anise, cinnamon, bay leaves, Chinese prickly ash, green onions, ginger, and garlic, along with seasonings such as light soy sauce, dark soy sauce, cooking wine, and rock sugar. Bring to a boil over high heat, then simmer over low heat for several hours until the meat is extremely tender and can be easily pierced. The braised pig head has a bright, reddish - brown color, with an oily, glossy skin, exuding a rich meaty aroma. When eating, slice the meat, pair it with scallion shreds and cucumber strips, dip in sweet bean sauce, and roll it in thin pancakes for a fat - but - not - greasy, melt - in - the - mouth texture. Or enjoy it directly to savor the rich meat flavor. This dish is not only delicious but also substantial, often served as the main course at banquets, symbolizing reunion and abundance, embodying the unique food culture and hospitality of old Beijing.