Tête de Pho

In a large pot over medium-high heat, char onions, garlic, and ginger. Add water, pig head, tongue, and ears. Bring to boil, skimming impurities from surface. Reduce heat, add sugar, peppercorns, fish sauce, star anise, cardamom, five-spice, and salt. Cover and braise, checking ears and tongue for tenderness because they will cook quicker than the head. Remove ears and tongue and cool completely. Remove head when tender and cool completely. Strain braising liquid through a chinois into another pot. Reduce until about 3 quarts remain and liquid is gelatinous; cool. On a half sheet tray lined with parchment paper, press pig ears under another half sheet tray topped with a weight. Remove cartilage cluster (traichus) from ear, and julienne. Peel outer layer of skin from tongue, and coarsely chop. Pick and shred meat from head, discarding glands and large fatty compounds. In a large bowl, combine meat from head, tongue, and ears. Pour in reduced braising liquid and mix thoroughly.

Add onions, lime juice, Thai basil, cilantro, and jalapeños to the Pig Head mixture. Season with fish sauce, salt, and pepper. Stir to combine. Pour mixture into a terrine mold lined with plastic wrap and refrigerate 1 day before serving.