Jalapeno And Citrus Roasted Pig Recipes

ROASTED JALAPEñO SALSA RECIPE

Steps:

• Heat a dry pan to medium-hot and add the jalapeños, onion, and garlic.
• Cook until the peppers are completely blackened, about 20 minutes. Remove from the pan.
• Cut the stems off of the jalapeños and place them in your blender.
• Remove the garlic cloves from their husks and add to your blender.
• Add the onion and cilantro, 1/4 cup of water, lime juice, and 1 tsp. salt.
• Blend for 30 seconds.
• Heat 2 tbsp of cooking oil to medium-hot in the same pan that you roasted the jalapeños.
• Pour the blended salsa into the hot oil. This step is called "seasoning" the salsa.
• After 1 minute in the hot oil, reduce the heat to low and simmer for 15 minutes. This deepens and intensifies the flavor.
• After 15 minutes, take and adjust the salt if needed.

ROASTED JALAPENO

Steps:

• Preset the oven to 400 degrees farenheit.
• Cut jalapeno peppers into halves.
• Arrange them in a tray without crowding.
• Drizzle vegetable oil evenly over the jalapenos.
• Bake it for 10 minutes or until the edges are charred.
• Remove it from the oven and cover it with aluminuum foil immediately.
• Rest it for 10 minutes.
• Now open the foil, and peel the skin of the pepper.
• Allow it to cool to the room temperature and transfer to an air tight container to use later.

JALAPENO-AND-CITRUS ROASTED PIG

Steps:

• Make the brine: Combine the citrus juices and rinds, jalapenos, cilantro, salt, ice and 8 gallons water in the cooler and mix until well combined. Add the pig belly-side up, making sure it is submerged. Place the cooler in a cool place to brine for 24 hours.
• Set up the La Caja China according to the directions. Remove the pig from the brine; pat it dry. Arrange it between the 2 grates of the La Caja China, using the hooks to secure. Place in the box skin-side down.
• Place the ash pan and charcoal grid on top of the box, then pile 16 pounds of coals on top and ignite. Spread out the coals and let cook, undisturbed, until the meat is cooked through, about 3 hours, adding more coals every hour.
• Carefully open the La Caja China. Using heatproof gloves, flip the pig (and the grates) so it is skin-side up. Use a sharp knife to score X's in the skin, being careful not to pierce through to the meat. Place the top back on the box. Cook until the skin is crisp, about 45 more minutes. Let rest at least 20 minutes.
• To serve, carefully remove the pig and carve.

THREE GREAT SAUCES FOR YOUR PIG ROAST RECIPE

Steps:

• For the Sichuan Peanut and Roasted Chili Vinaigrette: Combine all ingredients in a medium bowl and whisk thoroughly to combine. Sauce can be stored in covered container in refrigerator for up to 1 month.
• For the Thai Lime and Herb Sauce for Crispy Pork: Combine all ingredients and whisk until sugar is dissolved. Sauce can be stored in covered container in the refrigerator for up to 1 week.
• For the Spanish Salsa Verde: Combine olive oil, anchovies, garlic, and shallot in small saucepan and heat over medium heat until just beginning to bubble. Remove from heat and transfer to medium bowl. Add remaining ingredients and whisk to combine. Season to taste with salt and pepper. For best color, serve immediately. Sauce can be stored in covered container in refrigerator for up to 1 week. This Recipe Appears In How to Roast a Pig on a Spit

ROAST SUCKLING PIG

Steps:

• Preheat the oven to 450 degrees. In a bowl, combine the orange, lime, and grapefruit juice and whisk together. Wash and pat the pig dry with paper towels. Sprinkle inside and out with the salt and pepper and place it in a large roasting pan, belly side up. Place the grapefruit, oranges, limes, onion, garlic, bay leaf, and thyme inside the cavity and skewer it closed. Turn belly side down and place a ball of wood or a rolled up piece of aluminum foil about the size of a lemon in the pigs mouth. Skewer the legs into position by pulling the forelegs forward and bending the hind legs into a crouching position (this will help a large pig fit in a home oven, if it fits already, this is not necessary). Cover the tail and ears with small pieces of foil to prevent them from burning. Place the pig in the oven and baste with the citrus juice mixture. After the pig has roasted for 15 minutes, baste it again with the citrus juice mixture and reduce the heat to 325 degrees. Roast for 20 minutes per pound longer, basting generously every 15 or 20 minutes with the juice mixture and then the pan juices. To test for doneness, prick the thigh with the tip of a sharp knife to see if the juices run clear. The internal temperature should read 165 degrees on a meat thermometer inserted into the thickest part of the leg. Remove from the oven and allow to rest for 10 minutes, loosely tented with a large piece of aluminum foil. Distribute the parsley and watercress sprigs loosely around the edges of a large warmed oval platter. Halve the trimmed blood oranges and place them around the edges of the platter, nestled in the greens. Remove the foil from the tail and ears and replace the wood or foil from the mouth with a lemon, lime, or apple. Carve at the table, with confidence.

STUFFED JALAPENOS III

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
• Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.