Home Hog Roast With Chilli Pig Sauce Recipes

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.

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.

Steps:

• Heat oven to 240C/220C fan/gas 9. Sit the pork in a large roasting tin. If the skin isn't already scored for you, score it with a small, sharp knife. Mix together the thyme, fennel seeds, oil and 1 tsp salt with a good grinding of black pepper. Rub this over the top and ends of the pork. Roast for 30 mins, then cover the whole tin with a large sheet of foil, reduce the oven temperature to 140C/120C fan/gas 1 and return the pork to the oven for a further 5 hrs.
• While the pork is cooking, make the chutney. Heat the oil in a large saucepan. Soften the onion and chilli together for 10-15 mins. Once soft, stir in the apple chunks, vinegar and sugar with 50ml water. Cover and cook over a low heat for 15-20 mins, stirring occasionally, until the apple is very soft. Blitz half the apple mixture with a hand blender, or scoop half into a food processor and whizz until smooth, before stirring back into the pan with the leaves from the thyme sprig.
• Take the pork from the oven - the meat should be very tender - and increase the temperature to 240C/220C fan/gas 9. When the oven has reached temperature, discard the foil and put the pork back in for 30 mins to crisp up the skin a little. For really crisp crackling, remove the skin from the meat, wrap the meat in foil to keep warm, and return only the skin to the oven for 30 mins. Use a couple of forks to shred the pork from the joint. Sandwich in soft buttered rolls with apple chilli chutney, warm or at room temperature. Serve with pieces of crisp crackling on the side.

Steps:

• Heat oven to 300 degrees. Prepare the pig: Wash it, including the cavity, under cold running water, and towel-dry thoroughly, the way you would dry a small child after a bath - ears, armpits, chest cavity, face, legs, backs of knees.
• Sometimes there are imperfections remaining after the slaughtering and processing of the animal. Use dish towels or sturdy paper towels to rub away any dark spots on the ears, any little bit of remaining bristles around the mouth. Like that yellow, papery flaking skin you sometimes find on chickens, which can be peeled off to reveal tender, fresh skin underneath, a similar bit of crud can remain on pigs' chins and under their belly flaps. Clean this little cutie as if you were detailing your car! The purple U.S.D.A. stamp, however, is indelible. But not inedible.
• Bard the pig with all 20 garlic cloves, making deep incisions all over with a thin filleting knife and shoving the cloves into each pocket; include the cheeks and the neck and the rump and the thighs and the loin down the back and the front shoulders, all areas of the small creature that have enough flesh to be able to receive a clove of garlic. (Sometimes I find I have to slice the larger cloves of garlic in half to get them to slide into the incision.)
• Rub the entire pig in oil exactly as you would apply suntan oil to a sunbathing goddess of another era, when people still were ignorant of the harmful effects of the sun. Massage and rub and get the whole creature slick and glistening. I do this directly in a very large roasting pan.
• Wash and dry your hands. Take large pinches of kosher salt, and raising your arm high above the pig, rain down the salt in an even, light dusting all over. You can start with the pig on its back and get the cavity and the crotch, and then turn it over and get the back and the head and flanks. Or vice versa. But in the end, the whole animal is salted evenly and lightly, snout to tail.
• Arrange the pig in the roasting pan, spine up, rear legs tucked under, with feet pointing toward its ears and its two front legs out ahead in front. Sometimes the pig needs a sharp, sturdy, confident chiropractic crack on its arching spine, just to settle it in comfortably to the roasting pan, so it won't list to one side or topple over.
• Put the potato deep into its mouth, and place in the oven, on the bottom rack, and roast slowly for about 4 to 5 hours, depending on the size of your pig. (Plan 15 minutes of roasting time per pound of pig; if you have a 20-pounder, then you'd need about 5 hours total cooking time.) Add a little water to the roasting pan along the way if you see the juices are in danger of scorching, and loosely tent the animal with aluminum foil in vulnerable spots - ears, snout, arc of back - if you see them burning. For the last half-hour, raise the oven temperature to 450 degrees, and cook until the skin gets crisp and even blistered, checking every 10 minutes.
• Tap on it with your knuckle to hear a kind of hollow sound, letting you know the skin has inflated and separated from the interior flesh; observe splitting of the skin at knuckles - all good signs the pig is done. Or use a meat thermometer inserted deep in the neck; the pig is ready at 160 degrees. Let rest 45 minutes before serving.
• Remove the potato, and replace it with the apple. Transfer the pig to a large platter; nestle big bouquets of herbs around the pig as garnish. Save pan juices, and use for napping over the pulled meat when serving.