Home Hog Roast With Chilli Pig Sauce Recipes

HOME HOG ROAST WITH CHILLI PIG SAUCE

Steps:

• As soon as you can, season the pork all over with 1 tbsp of the salt. Up to 48 hrs before is perfect but if you don't have time, don't worry. Keep the salted pork covered and chilled.
• In a mortar with a pestle (or finely chop with a knife) crush the garlic, thyme and bay together to make a paste and mix generously with some more salt and plenty of pepper. Lay the pork skin-side down on a chopping board, score the flesh in a criss-cross pattern all over and massage the herby seasoning into the flesh. Starting from the longest side, roll the belly up as tightly as you can into a joint surrounded by the skin, then use butcher's string to tie the joint tightly at regular 2cm intervals to hold the joint together. If you can do all this the day before, all the better, then leave the joint to cool in the fridge ready to be roasted. This can be prepared up to 48 hrs before or three months before and frozen - defrost completely before cooking.
• When you're ready to cook, heat oven to 160C/140C fan/gas 3. Place a wire rack or trivet over a large roasting tray and sit the pork on top. Massage or brush the pork skin with the oil and give it a final sprinkling of salt. Roast for 3 hrs, basting with the fat every 30 mins after the first hour.
• Remove the pork from the oven and turn up the heat to 240/220C fan/gas 9. Pour out most of the fat from the tray and tip in the peppers, chillies, shallots, garlic and tomato. Place the pork back on the wire rack and roast everything for a further 30-40 mins, turning the joint with tongs to expose different parts of the skin to crisp up the crackling and roast the vegetables. When the pork is ready, lift onto a board and rest for 10 mins ready to carve.
• Scrape all the vegetables and pan juices into a mini chopper or smoothie maker with the vinegar and honey and a pinch of salt. Pulse to a sauce as chunky or smooth as you like. Carve the roast into slices with a serrated knife and serve in buns with the chilli sauce for spreading over.

WHOLE HOG

Steps:

• Cut the top of the garlic bulbs off and tie them in cheesecloth. Place garlic bulbs, salt, olive oil, seasoning salt, black pepper, and hot salt, to taste, in the inside of the pig as well as the outside. Roast as desired. When temperature of pig reaches 160 degrees F on an instant-read thermometer, it's done and ready to eat.

CHICK AND OX'S PIG PICKIN' SAUCE

Steps:

• In a 1 gallon container with a lid, mix cider vinegar, white vinegar, and sugar until sugar has dissolved. Mix in ketchup, crushed red pepper, black pepper, paprika, onion powder, garlic, salt, and cayenne pepper. Cover, and chill in the refrigerator.

LOUISIANA - PIG ROAST

Steps:

• Prepare the meat:.
• Trim the roast leaving just a little fat on it.
• Prepare the meat:.
• Mix all the ingredients above except the Mustard. Bring mixture to a boil then let cool stirring every few minutes to release the seasonings.
• Draw mixture into an injector and inject the roast putting the needle as close to the center of each muscle as you can (doesn't have to be perfect). Rub the outside of the roast with mustard then sprinkle a little Old Bay seasoning all over it.
• Put the roast in a zipper lock bag or in a covered bowl. Put it in the fridge overnight (at least 8 hours).
• Light the pit and get a nice hot fire going. Add a bunch of soaked hardwood chips to the fire. Put the roast right over the fire. Let the roast get dark brown all over. Take it off the fire and put it in a covered pan. Use a disposable aluminum pan if you're going to finish it on the pit.
• Note: You have a choice here, you can finish it on the pit, or, in the oven. What's nice about this is that you can take care of the browning, remove it, and continue to barbecue other things.
• In the oven, set the roast in a pan and broil it until the browning completes.
• Now, here's the juiciness trick. Add about 3/4 cup of water to the pan, or, keep enough water in the pan to cover the bottom. Cover it well with aluminum foil and, on the pit, set it off to the side away from the fire. Note: The heat should be at least 275ºF in this section of the pit. Check the water content every half hour and flip the roast each time. In the oven set the temp to 275ºF and do the same.
• When is it done? Use a meat thermometer and test the thickest part of the roast, 160ºF is where you want it. Here's where you have a choice. You can take it out and slice it now, or, continue to let it cook. If you continue to let it cook the muscle sections will begin to pull away from each other, and become more and more stringy. It is more apt to be dry so you must baste it from here on out. If it gets too dry you won't get the moisture back in the meat immediately, you'll only have dry meat in a sauce.
• As you slice it dredge it in the liquid, or just leave it in the liquid. Taste the liquid to see if it needs any seasoning.
• After the first few taste testers visit be careful with the knife so you don't wind up with additional finger food.