Crispy Ulo (Butcher-Portioned Oven Version)

Method

1. Order prepared pork-head sections from a regulated butcher and check they fit both your pot and refrigerator trays. Do not attempt to split thick skull bones with a domestic knife. Each section should be manageable to lift safely and small enough to cool promptly.
2. Put the sections in a deep stockpot with the onions, lemongrass, ginger, garlic, bay, peppercorns and simmering salt. Add water to cover by 3 cm while leaving generous headroom. Bring to a boil, skim and reduce to a gentle simmer.
3. Simmer for 1 1/2–2 1/2 hours, turning carefully, until the cheek and jaw meat is tender when pierced but the skin remains intact. Top up with hot water as necessary. Do not use a fixed short time for unusually thick sections.
4. Lift the sections with two sturdy utensils onto racks over shallow trays; let steam escape for about 15 minutes, then refrigerate promptly. Keep skin uppermost and uncovered while cooling, protected from raw food. Check the meat cools from 60°C to 21°C within 2 hours and to 5°C or colder within the following 4 hours; discard it if these limits are missed.
5. Once cold, leave in the refrigerator overnight to dry the skin, with a loose cover protecting the meat while allowing the skin to dry. This is refrigerated drying, not hours of drying on the kitchen counter. Use within 24 hours of cooking under this plan.
6. Heat the oven to 200°C conventional or 180°C fan. Blot the skin dry, brush sparingly with oil and sprinkle with the skin salt. Place on a rack over a roasting tray. Roast for 45–65 minutes until the thickest reheated meat reaches 74°C.
7. If the skin needs more crackling, raise to 230°C conventional or use a closely watched grill for 3–8 minutes, shielding already dark areas. Never leave this finishing stage unattended. Rest for 10 minutes, carve away from bones and cartilage, and serve with the prepared lechon sauce.