A Date With A Pig Recipes

CUBAN-STYLE ROAST PIG

Steps:

• Place pig skin side down on a large work surface. Strain one recipe of the mojo into a bowl, reserving solids. Transfer liquid to a large syringe and inject the mojo into the meat of the pig every 3 to 4 inches, taking care not to push syringe down so far that it punctures the skin on the underside of the meat. Sprinkle the interior and exterior of the pig with adobo criollo and rub all over; rub reserved solids from mojo over rib cage. Cover and let marinate, chilled, overnight.
• Bring pig to room temperature. Lock the pig into the wire rack of the Caja China by using the S-hooks. Place locked pig in the Caja China on top of the drip pan, skin side down. Insert a meat thermometer with a cable attachment into the thickest rear section of the pig.
• Place ash pan and grid tray on top of the Caja China. Fill the bottoms of two large chimney starters with crumpled newspaper. Starting with16 pounds of charcoal briquettes (not instant), fill the tops of the chimney starters with some of the 16 pounds of charcoal. Place a chimney starter on each end of the grid tray; light the newspaper in each chimney starter. Flames will sweep up through the chimney, igniting charcoal. When charcoal is red-hot, after 15 to 20 minutes, dump out charcoal from starters and add remaining charcoal to total 16 pounds; spread evenly across grid tray. After 1 hour of cooking, evenly add 8 pounds charcoal. Repeat process every hour until pig reaches 185 to 187 degrees, about 3 1/2 hours.
• When pig has reached 185 to 187 degrees, two people wearing protective gloves should raise the grid tray and carefully shake ashes off the coals and into ash pan. Carefully place the grid tray on the long handles. Two people should then lift the ash pan with ashes and safely dispose of them, adding water to ensure they do not cause a fire.
• Using protective gloves, carefully turn pig skin side up and return to the Caja China. With a knife, carefully make cross cuts into skin between each grid of the rack, taking care not to cut into the meat. Return ash pan and grid tray with hot coals to the Caja China and cook, until skin is crisp, 30 to 45 minutes more.
• Heat remaining recipe mojo and transfer to a serving bowl. Remove ash pan and grid tray from Caja China. Lift wire rack containing pig out of the Caja China. Detach S-hooks and remove top rack. Serve meat on rolls topped with warm mojo and chopped onions, if desired.

STRAIGHT-UP WITH A PIG PATTY BURGER

Steps:

• Preheat the oven to 375 degrees F. Cut off the top third of the garlic head to expose the cloves. Place onto a piece of foil. Drizzle with some olive oil and sprinkle with salt and pepper. Cover the garlic with the foil and place into the oven for about 1 hour 15 minutes. Remove from the oven and allow to cool to the touch. Remove the garlic cloves from their husks. Reserve until ready to use. Mince 1 teaspoon of the roasted garlic and melt with the butter in a small saucepan. Season with salt. Gently warm until the garlic becomes fragrant. Set aside in the fridge to slightly firm up again. Begin by preparing the bacon for the pig patties. Set a large pot of cold water over high heat and add the bacon. Bring to a medium boil and cook until the bacon is very tender and almost falling apart, 1 1/2 to 2 hours. Drain and set aside to cool. Set a flat cast-iron grill pan over high heat. Divide the bacon into 4 even portions, form each portion into a patty and place on the grill. Press down with the foil-covered brick to squash the bacon together and into a flat patty so it crisps. Cook until golden and crispy, 3 to 4 minutes. Remove and keep warm. Divide the ground beef into 4 equal portions (8 ounces each) and form into 4 tight balls. Sprinkle the hamburger "ball" all over with salt and pepper. To the griddle pan (which still has some of the bacon fat on it) place the hamburger balls on and flatten with a strong, flat metal spatula. Flatten to approximately 1/3-inch thickness and continue to press down with the spatula as it cooks. Cook until the burgers develop a crust on the first side, 1 1/2 minutes. Flip over and cook on the second side to develop a crust on that side, 1 minute. Add 2 ounces Mornay Sauce, if using, to the top of the hamburger and top with a slice of cheese. Place a dome lid over the top of the burger. Pour the chicken broth mixture on to the flat top so the liquid runs under the dome and creates steam to cook the burger and melt the cheese. When the burger is at desired point of doneness and the cheese is completely melted, remove the dome lid and set the burgers aside. Brush the cut sides of the buns lightly with the garlic butter. Toast the buns on the flat top until golden and crisp, 3 to 4 seconds. Flip and toast the outsides so they are also lightly toasted, 3 to 4 seconds. To assemble: Smear the "Donkey" Sauce on the cut side of both bun halves. Layer the base with pickle slices and the hamburger patty. Top with a bacon "pig patty." Top with the onions, tomato and lettuce, and then place the top half of the bun on top. Wrap in waxed parchment paper and serve immediately.
• In a medium saucepan, add the butter and set over medium heat. Allow the butter to melt, and then sprinkle with the flour and stir with a whisk. Cook over low heat until the butter and flour combine into a mixture like wet sand. Once combined, stir for 1 to 2 minutes to cook the flour (but without adding color). Pour in the milk slowly as you whisk to combine. Continue stirring until the mixture thickens up, 3 to 4 minutes. Add the salt, nutmeg and cheese and stir until the cheese has melted and the mixture is smooth. Set aside and keep warm until ready to use. Yield: 1 cup.
• Mix the mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. Yield: about 1 cup.

A DATE WITH A PIG

Steps:

• Take the bacon and cut it in half.
• Wrap each individual date in the 1/2 slice of raw bacon.
• Secure each bacon wrapped date with a toothpick.
• Place all of these dates on a cookie sheet.
• Cook at 350 for approximately 30 minutes, turning them once.
• They are done when all sides are brown.
• Remove toothpicks before serving.
• These are easily transported and reheated.
• Serve warm and wait for the applause!