Fat chance to put pig's head in poitin on menu
PRESENTED on a plate at Thornton's Michelin-starred restaurant, it looks delicious.
Now, acclaimed chef Kevin Thornton has taken pig's head with poitin sauce and given it a whole new reconstruction for an exhibition on fat in the Science Gallery at Trinity College.
It might look a little less refined but Mr Thornton is happy to stand over the results, saying the taste is "superb".
He has taken the meat and fat from the heads of 24 pigs and put them stewing in a vat of alcohol.
"It's a banquet," he said.
The idea came to him in his younger days because pig's head was a regular dish on the family table growing up – but Mr Thornton felt it "lurch" in his stomach as it was so heavy.
By marinating it in alcohol, the result is a much lighter dish.
"It's something we've been doing for years. The taste is superb," he said.
He now wants to know the process behind it.
Visitors to the new exhibition are invited to watch the preservation experiment marinate and then taste the results.
Mr Thornton said he likes the science aspect of food.
"I am interested in understanding how the alcohol breaks down the fat over time and what happens to it," he said.
Professor Cliona O'Farrelly who is co-curating the show with Professor Luke O'Neill, both of Trinity Biosciences Institute, said that the exhibition highlights why we need fat.