How to make
Soak the pig head for 1 night to get the blood out. Then salt very well and place in a large clay pot with the cleaned garlic cloves, used to spike it.
Add the bay leaves, black pepper and pour the wine over it. Bake the pig head at 270°F (130 °C) for 8-9 hours or until the meat starts to come off the skull on its own. You can turn it over during baking.
Debone the cooked pig's head. In a pan, heat oil and put the cut into thin crescents onions to fry until they begin to caramelize slightly.
Then add the meat and in parallel, put the cleaned and sliced potatoes to bake with spices of your choice. Toward the end, sprinkle the meat and onions with paprika and more salt if needed, stir and remove it from the heat after 3 minutes.
Serve pork head with a side of baked potatoes.
