Gallery: Behind the Scenes: Making Roasted Pig Face at Girl & the Goat

Girl & the Goat's Wood Oven Roasted Pig Face ($16)
Girl & the Goat's Wood Oven Roasted Pig Face ($16)
Since it's one of the Girl & the Goat's most popular dishes, you'll basically always be able to find the roasted pig face on the menu. Here is how it looks at the end.
The Pig Head
The Pig Head
The dish honestly starts with a pig head. Upwards of 80 pig heads get broken down per week. The majority of heads come from Slagel Farms.
Torched
Torched
The heads get torched to get rid of the remaining hair.
Removing the Tongue
Removing the Tongue
The tongue is the first muscle to get removed.
Peeling
Peeling
The face and conjoining muscles get peeled off the bone.
More Cutting
More Cutting
The tender muscles behind the eye socket (the cheek) also get removed and set aside with the tongue.
More Trimming
More Trimming
The face is cleaned and trimmed to remove cartilage and glands.
Skin Comes Off
Skin Comes Off
The skin side is also shaven to remove the remaining singed hair.
Fully Cleaned Pig Face
Fully Cleaned Pig Face
Cutting the Tongue
Cutting the Tongue
The tongue is sliced in half.
Seasoning
Seasoning
The face is seasoned with salt, pepper, of cilantro, lime zest and ground coriander.
Getting Ready to Roll
Getting Ready to Roll
The tongue halves and cheeks are placed in the middle of the face (along the snout).
Rolling...
Rolling...
The face is rolled porchetta-style.
Cheesecloth
Cheesecloth
The pig face is placed on a cheesecloth and rolled.
All Wrapped Up
All Wrapped Up
One end is tied with butcher’s twine then shaken to get rid of air pockets and to compress all the meat.
Ready to Braise
Ready to Braise
The other end is tied with twine then braised in pork stock for 12 hours. It is the exact same batch of stock they have been using since the restaurant opened. It is brought to a boil every single day to ensure that it is sanitary, and more pork stock is added if needed. According to Izard, the braise is so gelatinous that you could probably "bounce it on the floor." (It is, of course, not bounced on the floor.)
After the Braise
After the Braise
The braised face in then wrapped in plastic wrap, punctured to drain excess liquid then cooled on ice to congeal.
Cutting In
Cutting In
When cooled, rolls are sliced and the cheesecloth and plastic are cut.
Ready to Slice
Ready to Slice
Pig face patties are then cut
Prepped for Service
Prepped for Service
They are individually wrapped in wax paper and stored until service.
Entering the Wood Fired Oven
Entering the Wood Fired Oven
When an order is fired, two patties are places on a sizzle plate and cooked in the wood fired oven until crispy.
Frying the Egg
Frying the Egg
An egg that tops the dish is also places in the wood-fired oven to cook.
The Goods
The Goods
Right before plating.
Plating Begins
Plating Begins
A tamarind vinaigrette and cilantro oil are drizzled on a plate.
Plating Continues
Plating Continues
One pig face patty hits the plate...
Potato Sticks
Potato Sticks
And topped with potato sticks...
More Pig Face
More Pig Face
Another pig face patty is added.
Second Sauce
Second Sauce
A maple gastrique is drizzled on top.
The Egg
The Egg
The sunny-side egg joins the dish.
The Best Part
The Best Part
Then it's finally time to dig in.