At this point, the Pork Skin was ruddy and emitted a rich fragrance.
The meat was thoroughly cooked, trembling faintly like jelly when it was lifted out.
The freshly lifted pig's head was soft. Therefore, it was crucial to hurriedly remove the skull while it was hot. Otherwise, once it cooled, the pork would contract, making it very troublesome to remove the bones.
The deboned pork head meat looked even more tempting.
Beneath the ruddy Pork Skin lay white, rich fat. When placed on the cutting board, oil even began to seep from this fat.
For meat enthusiasts, this was simply irresistible.
And the ruddy pig snout, along with the pig ears that looked perfect for accompanying drinks, were even more tantalizing.
However, this delicacy had not yet reached its optimal state. It required further processing to bring its flavor and texture to their zenith, only then could it be considered the epitome of pressed pork head.
