Soften the pig’s head with 2 liters of water root vegetables, the pepper, onion, bay leaf spice and vinegar. Remove meat from bones while still warm, remove fat, season heartily with salt, white pepper and mustard. Shape and press meat while still warm into a baking dish. Cool and cut into 1 cm slices.
Coat pork head slices in flour, egg and breadcrumbs. Fry breaded mock pork head slices in peanut oil until golden brown.
Stir all ingredients for vinegar-herb sauce.
Arrange baked pork head with vinegar-herb sauce on plates.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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