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Put the and in a heavy pot, cover with cold water and bring to a hard boil. Skim off the grey scum that rises, then add , and 1 tbsp . Drop to a low simmer and cook until a knife slides through the skin with no resistance, around 1 h. Add for the last 10 min only, so it poaches gently and never turns crumbly.
Saving time? Pressure-cook the head and belly for 25 min, then quick-release; the char and the finish are what make the dish, not the long boil.
- Pork hock
- Pork belly
- Pork liver
- Bay leaves
- Black peppercorns
- Salt
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