Porchetta Di Testa, Sauce Gribiche And Micro Arugula

• 1 pig's head large, fresh black or Berkshire pig
• 1 1/2 cups kosher salt
• 1 teaspoon salt cure
• 1/4 teaspoon fennel seeds ground
• 1/4 teaspoon white pepper ground
• 1 tablespoon rosemary fresh, finely chopped
• 1 tablespoon thyme fresh, finely chopped
• 3 hard-boiled eggs chopped
• 1 cup extra-virgin olive oil
• 3 tablespoons lemon juice
• 1/2 tablespoon capers chopped
• 1 tablespoon parsley fresh, finely chopped
• 1 tablespoon tarragon fresh, finely chopped
• salt To taste
• salt To taste maldon
• 1/2 ounce micro arugula

1. 1. De-bone the pigs head whole, starting under the jaw line, lay out flat, skin side down
2. 2. Remove the ears and boil in water for two hours, remove and cool down
3. 3. Remove the tongue and reserve
4. 4. Make cure mixture with the salt, cure salt, ground fennel and white pepper
5. 5. Rub cure mixture on to the meat side of the face
6. 6. Wrap in plastic and refrigerate for 14 hours
7. 7. Rinse cure off the head, season head with rosemary and thyme
8. 8. Lay out the tongue and ears on top of the meat side of the face
9. 9. Roll the face into a roulade; the ears and tongue should all be rolled inside
10. 10. Tie with butcher twine Cryo vac and sous vide for 20 hours at 175 degrees Fahrenheit
11. 11. Remove from water and shock in an ice bath
12. 12. Remove from cryo vac bag and keep refrigerated
13. 1. Gribiche Mix all ingredients together, season with salt to taste

fresh black, kosher salt, salt, fennel seeds ground, white pepper, rosemary, thyme, eggs, extravirgin olive oil, lemon juice, capers, parsley, tarragon fresh, salt, salt, arugula

Taken from www.yummly.com/recipe/Porchetta-Di-Testa_-Sauce-Gribiche-and-Micro-Arugula-2255275 (may not work)