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{ 27 comments… read them below or add one }
on a personal level – hate eating food with heads still on – but on a stomach level – damn i have always fancied a hog roast
I used to always wonder what happened to Miss Piggy? Now I know.
LOVE LOVE LOVE whole animal roast!
You’ve inspired me to go get some bacon and eggs.
@Lin…a lot of people seem to have that problem. I think it’s a matter of upbringing. I have no issues with it whatsoever, be it pigs with heads, fish, crawfish, whatever 🙂
According to Anthony Bourdain, the best whole-pig roast he’s ever had was in the Philippines but I think this Miami/Cuban version gives them a good run for their money. Christmas Eve can’t come fast enough!
i see hog roasts on tv and the meat just falls away – and i just think ooooooooooooooomg i want so – with apple sauce etc
one day ….. ooooone day
btw – fish i cut the head off – i hate seeing the white cooked eyeballs – shrimp np at all
whats the one u have at christmas basted in?
No basting at all. The pig is rubbed on the inside with what we call “mojo” which is lime (called lemons by Cubans) juice, garlic, spices, and often injected with it, too, then rubbed with a little salt. After it has reached a certain stage of “doneness” they rub it down with a good dose of salt…that helps draw moisture away from the skin so it can crisp up really well.
On Jamie Oliver’s tour of USA in his recent show – one of the episodes he took part in a BBQ competition – they had roasts slow cooking over 14 hours plus but the meat that came off the pig afterwards was perfectly cooked
Here when they do spit roast pigs – there is a lot of basting going on – think they take about 8 hours turning … dont quote me on that though
It all depends on the size of the pig and the temperature you’re roasting at. The idea is most definitely “low and slow”. For a big one like the one in the pic, you pretty much start it in the wee hours of morning (4am or such) in order to finish for dinner. In my never-humble opinion, basting is counterproductive because you are adding moisture to an area (the skin) where you least want it. All the flavor should be INSIDE the pig, not outside it. The other basting sin I’ve seen, particularly with people that try to throw Luaus in their backyards, is adding anything sweet to the baste….obviously sugar burns.
im tempted to request one from you Katie – hehe – but dont expect it
lol
Ok Now I want a damn Pig Roast with I dont know what kind of wine but im sure Katie can recommend something. Katie, we need to discuss this furthur.
Lin/Ant…let’s hope we can make it an engagement celebration/pig roast this coming summer!
oooooooooooh you done it now Katie – will hold you to that suggestion 🙂
would be my absolute pleasure to throw a pig roast in your honor!
weeeeeeeeeeeeeeeee!!! :):):)
I’ll bring some bubbly and Rioja and we’ll see what pig goes with what wine.
Wine-bearing party crashers are always welcome, but that plane ticket to Jersey might cost you a pretty penny, LOL.
Would like to request that all gate-crashers also come baring a chocolate dessert too with the wine
We used to roast a pig every year for our family reunion. It took 3 days and feed about 35 ppl for the entire weekend. Delicious…love fresh ham!
bugger every time i look at that pig my mouth waters – even if it does look like a slaughtered disney character
I should be disgusted, but mostly I’m hungry.
I seriously want to try a bit from all over the pig – except the trotters and ears and snout.
It does need low and slow, and you are right, not only is the basting counter intuitive to the taste, it lets the outside air in and lengthens the cook time. Mojo is available here already mixed, that is what we used for our pig this past summer in our luau, btw – nothing sweet added!
Get the feeling its done differently over there – here you have a hog roast it is spit roast over heat for about 7-8 hours – virtually like a medieval feast and i think basted as it turns
That’s the way i learned as well, Lin, but they also have something called a “caja china” or chinese box which is meant to mimic the way pigs are roasted burried in the ground. That’s the way Yvette’s was done.
i love the idea that you see on some cooking shows where they have a pit with embers in and the put the food into the pit, cover it over with dirt and leave for a few hours – that looks great fun
along with hay roasted lamb mmmmmmmmm