pork!

Gruesome i know but as i was to find out ,there were many things that i didn't know . Chef quinn boiled the head in brine and herbs for about 4 /5 hours and then deconstructed the head showing the class the different aspects to this popular animal, the brain the cheeks , how to use and cook with the majority of the head even the ears !! having seen this i have a lot more respect for the rasher ! i mean the piggy, joking aside i found this class very interesting cooking trotters(crew beans) hocks(knees) all parts of the animal that i wouldnt have considered before .                                                                                                                             below i have a  picture of the pork belly dish with pigs cheek deep fried pigs ear garnish .(pork scratching)
i think it turned out very well considering most techniques we used were new to me.  i had made roast pork belly before but as the course progresses i feel i am taking on board other elements that are helping my end results .(hopefully)