How Crispy Cajun Pig Head Is Made by New Orleans Butchers - Prime Time

This week on ‘Prime Time,’ the Meat Hook butchers Ben Turley and Brent Young visit Cochon in New Orleans, to learn how the whole animal-focused restaurant gets creative with a pig head.
Eater would like to assure viewers that all videos were shot before the novel coronavirus outbreak became widespread in the USA. Check the CDC for the most updated guidance on dining out at restaurants.
Credits:
Hosts: Ben Turley, Brent Young
Director/Producer: Murilo Ferreira
Camera: Carla Francescutti, Francesca Manto
Editor: Scott Kan
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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[@theoneandonlysoslappy]

This started making enormous sense to me as soon as I saw the little slider buns/dinner rolls. Pick that thing apart and make awesome little sandwiches.

[@indianasquatchunters]

So Slappy Right? I think people’s main reservation is the meat off the skull. If you were to pull the meat off and serve it separate it would probably sell. I wonder if a decent sassy ge could be made from it? They talk the differences in every bite flavor and texture wise. Why not grind it all together and make head sausage?

[@EricLeafericson]

Every slider would taste different, because of the variety in flavors of meat and fat all over the skull. That would be awesome!

[@krengotz]

here in the philippines 🇵🇭 we call it crispy ulo (head) deep fried.. with dipping sauce: soy sauce, vinegar, sugar, shallots/onions, crushed peppers and chopped fresh chili.. yum!! good for beers!

[@Ricardo8388]

I prefer crispy pata! Mabuhay ka Infanta!

[@tiborciopayotenyo1626]

Ginaya lang nmn nila sa mga pinoy yan...😄

[@ashamancito4630]

dear god that sounds good! :D

[@DyZaster.]

or make sisig out of it...

[@Technoanima]

I heard it being offered before but certainly an ordered item.

[@PaddyMcMe]

'Eat or starve.' What a chef.

[@Pughhead]

Absolute genius “drink or dehydrate”

[@n0ts0supern0va8]

Pughhead live or die

[@H0WIE]

“fart or explode”

[@soisitimpossible]

That's what my mother always said. This is what's made and we can't afford to make more, eat or go without!

[@SandraudigaVali]

always loved the idea of using every part of the animal, this looks unique and delicious

[@nathanmccormick2581]

I don’t know if your into British Chefs at all but the book ‘nose to tail eating’ by Fergus Henderson will change your life!

[@SandraudigaVali]

@@nathanmccormick2581 definitely gonna check that out thanks

[@jttraina4516]

I was raised in an Italian home. There is an Italian dish where Lambs head is eaten. As a young man I never cared for it ,IT WAS BASED STRICTLY ON A PSYCHOLOGICAL AVERSION, but as I got older I overcame my aversions and tried it out. Now I love it, just for the fact that there is so many different tastes.

[@ketiemoen]

It looks so delicous

[@johnzenger7880]

I love love -love this show. Thank you so very much.

[@XDMStranger]

Cochon is my favorite spot in NOLA and it’s the only place I recommend to people 100% of the time.

[@lastcaptain]

My fav spot in new orleans. Amazing sandwiches at cochon butcher!! Cheers and thanks for the gret episode

[@TheItGirl113]

Oh man that crispy bite sounded just like lechon and now my mouth is watering 😍

[@bretthumphries7911]

that looked amazing! What a great idea for Thanksgiving.

[@Nokenify]

You guys are my favourite tubers! Next time I come to NYC I will pay your shop a visit.

[@TheHilltopperNation]

Cochon is a special restaurant. Absolutely amazing meal

[@user-wg8lw9vc7m]

You two are wonderful people

[@brozors]

Hope you guys are hanging in there. I hope that for your inventory the beef is dry aging and pork turned into delicious sausages.

[@themosttoast2121]

Always love your videos keep it upppppppppp

[@kennethwhite1883]

Pigs Head ? Head Cheese ! Bring it back !

[@gorbashin]

"We went to New Orleans and discovered a wildly better way to prepare certain foods."

[@bproinsights4141]

The duo of alltime ❤️🙌🇵🇭

[@esthernola]

I love heads. People wouldn't touch the heads (of smaller animals) in the meat soup/stew, so I happily take the whole heads myself. All the meat 💗 As a person living and eating alone, the only thing I hate about some heads is its sizes...Too big for me 😭

[@drexlumangtad8034]

everything that you guys do looks pretty fun!! im in my culinary journey my self to build sandwiches. would love to work with you guys sometime and learn a lot of things!!

[@ChannelFredo]

someone has mentioned sisig, but this approach is less complicated. we call that crispy ulo or crispy head over here.

[@meidesign]

I love it guys ! 👍

[@51rwyatt]

Cochon's the best. Love their little red smoker.

[@aroniariz2708]

These guys should have their own channel

[@Chef.joyardee]

That looks SO BOMB

[@riujithetechnician]

Dont forget the ears, thats the best part...also the crunchiest

[@genetick13]

Here in the Philippines we deep fry half of the head chop it up in bite sizes and dip it in soy sauce with calamansi or vinegar with other combinations of condimenets.

[@momshare88]

Look so delicious, the ear part is the best for me!!!!

[@nandinhocunha440]

My dog loves it

[@Terminator19782]

Nandinho Cunha 😂😂

[@HIMent]

Kind of reminds me of barbacoa de puerco. Now I'm going to get some for lunch lol

[@SkillCuisine]

So yummy Cajun recipe! 😋😋😋

[@rcheung135]

Pork jowl is a choice cut. *chef's kiss*

[@BigSam63]

I'd imagine this would be delicious with some bao buns and pickled veg or vinegar slaw

[@caesarsalad77]

That's exactly the way I've had it and it is good. Your fingers get very sticky while you eat, though.

[@doubletapthatdotty4597]

It's gorgeous with Kimchi and bao buns abit if fat and Abit of meat and a touch of hoisin

[@LeifHart]

you guys rock!

[@divarachelenvy]

keep safe guys love your videos..

[@detectivethomas8406]

Thank you

[@gabrielsacapano2875]

my fave part of the head the cheek meat specially letchon

[@golddragon8672]

We boil it with bay leaf,lemon grass,onion,garlic,star anis,salt and pepper. Put it in the fridge overnight then deep fry it.

[@scottpope7180]

I need this!

[@foodforthought_Bongz]

im going to try that.

[@MrAuk929]

Eating "High on the Hog" is the very best!

[@marianromano1589]

How do you deal with the glands in the cheek? I always cut them out before curing guanciale, but are they pleasant eating when roasted??

[@beautifuldurian]

Using every part of the animal is respect to the animal. Any part of any animal or fish is delicious if u use the correct method of cleaning and cooking.

[@fullcircle4723]

Pork head charcoal grilled tomorrow. Yum yum

[@nafnnerf6486]

Pretty sure I want this in a taco

[@Ottawa411]

I love head cheese and blood and tongue sausage.

[@jobenalcanzo5117]

Here in the Philippines, this is a beer partner. We just boil it to make it tender, then deep fry it.

[@stephendanger1419]

Looks like I need to visit

[@LiamMcCaffrey]

It's Prime Time!

[@naseboeg113]

How long and at what temp would you roast this?

[@christiansayson3958]

You guys should try Sisig. The head is the best part to use

[@enviosinterdimencionales8612]

looks effing delicious

[@user-wg8lw9vc7m]

How are you, my friends, you're all right! 🌿 🍃

[@hyphen7841]

As Pacific Islanders the old generation are their favourites..the pigs head but for me it’s pigs tails and feet😋

[@tomcat548]

I wish I could find a place here in Sydney that made this dish.

[@MrSeattleguy3098]

Yes please

[@enegueecirp3120]

Good eating without a doubt.

[@Passionforfoodrecipes]

I'll be sure and get a HEAD start so they don't run out!

[@loerkue]

Just use someone's pet. Same same.

[@alevine1951]

Passion for food Gee so clever, you must be a stand-up or comedy writer. Translation: don't quit your day job, if you have one.

[@BrentLeague]

Love pigs head, if you haven't heard of Sisig your missing out! Anthony Bourdain and Andrew Zimmern love it!

[@mowee-fafo]

You guys should try eating sisig!

[@kenking8159]

Yummmmmm. I'll eat that all day!

[@DougErapps]

delicious.....!!!!!!

[@brucekraegenbrink9084]

In for a half in for a whole!

[@devinjohnson1294]

You guys should make Maryland stuffed ham

[@PackardGilson]

I wonder what temp they roast this at. Maybe like 425? Hotter?

[@Giveme100ksubs]

I can't stop thinking about meat and pork and more lots of goods... JUST GIVE ME THE MEAT!!!

[@geneorozco1563]

This would make some bomb tacos de cabeza and add a cold coke and your set!!!

[@jamalpeoples3736]

Do this all the time with corn tortillas.

[@romannomad4332]

What temperature and how long?

[@gopikrishna6672]

delicious and easy

[@Jason-qc4ty]

Down here in the south we make hash outta the heads

[@barniyamum]

How long and on wut temp it was cooked at?

[@halomov1]

Good for beer

[@flirtwd]

Heat attack.

[@jsj31313jj]

Behind the scenes of Texas Chainsaw Massacre 4😳

[@drakandriel]

If you slice them into tiny bits, you can have sisig :D

[@donmcdonald4079]

SWINE MY BROTHER? 🤔💀😂

[@NothingMaster]

I could easily see an invading ET army doing the same thing to human heads and eventually dying of atherosclerosis. 😂

[@okayzimbabwe]

Lol that color reminds me of char siu!

[@WashDC420]

Cajun Stephen Root.

[@roelescamilla6022]

How long did it roast for

[@bunyard69]

are y'all going to give it a try in NY?

[@grungeisdead_94]

Lord Of The Flies be like:

[@selamcanm2581]

hello from turkey

[@jee2001]

Kool

[@kevinwest4488]

the pigs head has to be cut in half to prepare?..it does look spectacular to me.

[@nemosmith4835]

The sound of that sandwich... Crispy skin and meat on a roll. Mmm

[@vgarciajuan]

It is delicious.

[@tappajavittu]

Wait a minute, does Brent have a unfinished Heinz logo tattoo?

[@enzoozne690]

Please come back

[@mykesmith6803]

I would love to eat this by myself

[@consiglieremusick9079]

I wonder if you could blow bubbles with the pigs head fat like gum?

[@dumbdabbingdad]

The morning after a hog kill my grandmother cooks up the head and readys it for tamales.

[@patx_game4318]

Using every part of a animal i thought was called making hotdogs?

[@AzerRivera]

You can look at making filipino sisig with your pork heads if you have need of making something from the heads you butchered

[@invisiblecurious856]

Cuz brent hungry. Yiieahahhhaha

[@MGD313]

For some reason, I subliminally want to go see a Star Wars movie.

[@Mikefoxx55]

I'd like to try this, but no one said at what temp and for how long.. 🤔🤔

[@810wasaninsidejob9]

Yeah probably around 350 until its got a nice bronze color to it.

[@vaffangool9196]

@Brent Smith *I think more problematic* is that they gave little indication of which glands Brent was removing from the head, where they are located, or even how many there are. *I know if you're going to eat* the thymus you'll want to remove it and prepare it separately as sweetbreads rather than roasting it in situ. Anyway, it's a bit more than 'just roasted pork".

[@1OutOf8Billion]

Lord of the Flies.

[@shophysun]

I like eyes and brains

[@ryedc8674]

Lechon :)

[@tinavino1575]

It can make good soup.

[@XxRandomHeroxX9]

Seamless to NYC please?!