If you get grossed out by seeing a pigs head in a pot, you can skip this post right now!
First off, you’re probably wondering where do you even get a roasted pig head and what’s so good about this soup?
The best place to get it is your local Chinese BBQ butcher. Last time I ordered a whole pig for an event, the butcher gave me an extra head for free. Alternatively, some Chinese supermarkets in Toronto sell it as well. I got mine from a BBQ style culinary class I took at George Brown College where we made a Chinese suckling pig. My teacher was kind enough to give the only roasted pig head in class…also, no one else wanted it! As the saying goes “one man’s garbage is another man’s treasure.”
Since the pig was already roasted, the flavours in the broth will have a natural deep and smokey flavour. It was incredible!
The recipe will be very rough. For the broth, I used 1 pigs heads, a large handful of roasted pork, 4 carrots peeled and rough chopped, a handful of Chinese apricot seed kernels (aka called “Chinese almonds”) and 2 dates. If you have extra roasted pork bones and meat, throw it in for extra flavour.
For the soup, I added 2 + cups of shredded roasted pork, 2 handfuls of watercress, a handful of Chinese apricot seed kernels, 2 carrots peeled and diced and 1/2 tsp of salt.
1. Make the broth: Wash the roasted pig head in a colander for any sauce and discard the skin. Add the ingredients in a large pot. Cover enough water to cover the head. Boil and then reduce the heat and let the broth simmer for about 3 hours.
2. For the soup, ladle the broth without the ingredients in it (in step 1) into a smaller pot, add the carrots and apricot seed kernels and simmer for about 20 minutes, or until the carrots are tender. Before serving, add in the watercress, roasted pork meat and salt. Once the watercress is cooked, serve immediately. Taste the soup and adjust the seasoning as needed.
Sorry I couldn’t find the final picture of the soup but I assure you that it was easy to make and the healthy and hearty soup is delicious!
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