Macaroni, Pigs Head, Egg Yolk

by Mitch Orr

You'll need

  • 1 egg yolk per person
  • chilli finely slice
  • garlic finely chopped
  • french shallot finely chopped
  • Lemon juice
  • Butter
  • 500g tomato
  • 200ml soy sauce
  • 100g sugar
  • 200ml red wine vinegar
  • Thyme
  • 10L 10% brine
  • 1 pigs head
  • 50g macaroni per person

Here's how

  1. Brine the pigs head for 2 hours. Strain. Cover the pigs head in water, add the chopped tomatoes, thyme, sugar, soy and vinegar.
  2. Cook the pigs head in an oven on full temp for 45 minutes, then turn the oven down to 90 degrees and braise for 9 hours.
  3. Once braised remove the head from the liquor (reserve liquor for the pasta sauce). Pick all the meat from the pigs head and chop roughly. Sautee the head meat over high heat until golden and crispy.
  4. In a heavy based pan sautee the chilli, garlic shallot in a small amount of oil until translucent and tender. Add a handful of the pigs head and toss.
  5. Add a ladle of the braising liquor and a teaspoon of butter. Allow the sauce to emulsify. At the same time cook the macaroni in a large pot with plenty of salted boiling water until it’s al dente.
  6. Once the pasta is cooked strain and add to the pan. Toss to combine, check the seasoning and add a good squeeze of lemon. Place the pasta in a bowl and top with a raw egg yolk.

About the Author

Mitch Orr

Hold onto your twirling forks, spaghetti fans, Mitch Orr is back heading a kitchen and rolling dough for your sensual pleasure. Orr, best known for his Italianate work at 121BC, his pasta dégustation cameos at Buzo, and his less Italianate work as the co-head chef of Duke Bistro, is one of the... Read Full Bio

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