On 10/28/2020 5:35 AM, Gary wrote:
> Sqwertz wrote:
>>
>> Deboned whole pig head, seasoned, cured(#1), rolled, tied 6 days.
>> Cooked sous vide 185-195 for 14 hours. Refrigerated 2 days, then
>> sliced and plated.
>>
>> This turned out better than I expected. It was worth the time and
>> effort just making it for the experience. So having it taste good on
>> top of that was an added bonus. I was afraid it would be too porky
>> or offal tasting.
>>
>> Served with "Everything bagel" French bread, horseradish sauce, mr.
>> mustard, and pickled okra.
>>
>> https://i.postimg.cc/65gVZd5k/Pig-He...d-Plated-3.jpg
>
> Assuming you would always want an honest opinion and not just
> constant praise, here's my thought:
>
> My only criticism would be presentation for others.
> Rather than a fully cooked roast, it appears to be raw
> and ready to cook. Just needs some browning on the
> skin outside.
>
> Perhaps some final cooking in a hot oven?
> Or a few minutes under a broiler?
> Or roll it around in a cast iron pan to sear a bit?
>


I vote no on this idea.