Confit Pig's Head Flatbread by Roe Restaurant

Ingredients

• 1 whole pig's head
• 4 flatbread dough rounds
• 4 tbsp garlic confit, mashed
• 2 tbsp dijon mustard
• 2 tsp sea salt
• 1 tsp black pepper
• 1 cup fresh parsley, chopped (for salsa verde)
• 2 shallots, finely minced (for salsa verde)
• 1 jalapeno, thinly sliced (for salsa verde)
• 1/2 cup neutral frying oil

Instructions

1. Brine the pig's head in a salt-water solution for 12 hours, then steam or roast at 95°C (200°F) overnight until the meat is fork-tender.
2. Remove the skin from the cooked head and set aside; pull the meat away from the bone, discarding excess fat.
3. Combine the pulled meat with mashed confit garlic, mustard, salt, and pepper in a bowl, mixing until well incorporated.
4. Dredge the reserved pig skin in flour and fry in hot oil at 180°C (350°F) for 3-5 minutes until golden and crispy.
5. Spread the confit pork mixture evenly over the prepared flatbread dough.
6. Bake the flatbreads in a preheated oven at 230°C (450°F) for 8-10 minutes until the edges are charred and the meat is hot.
7. Top the cooked flatbreads with a mixture of chopped parsley, shallots, and jalapenos, then garnish with the crispy pig skin.