Rugby Bbq Pig Recipes

ROAST PIG

Steps:

• Preheat the oven to 325 degrees F.
• In a food processor, combine the sage, rosemary, the 5 garlic cloves, fennel seeds, olive oil, and salt and pepper and blend until a paste forms. (You can also mash these ingredients together with a mortar and pestle.)
• Using a sharp knife, butterfly the pork butt, so it opens up like a book. (You can also have your butcher do this for you.) Rub the inside cut of the meat with the paste. Using kitchen twine, tie the butterflied pork back together to make a compact shape.
• Place the halved garlic heads and potatoes, cut-sides down, on the bottom of a roasting pan to create a bed for the pork butt so it doesn't sit directly on the surface of the pan. Place the pork fat-side up on the bed of garlic and potatoes, drizzle lightly with olive oil, and season with salt and pepper to taste.
• Place the pan in the oven and bake for 5 hours, or until the skin is browned and the meat is extremely tender; pour the wine over the pork after the first 30 minutes of roasting and baste the meat with the collected pan juices every 40 minutes.
• Remove from the oven and let rest for 20 minutes. Remove the twine before cutting the pork into 12-inch-thick slices.
• IMPORTANTE! After slow-roasting the pork, the garlic should be soft. Spread it on bread for an appetizer. Serve with Oven-Roasted Potatoes. The potatoes make for a nice cook's treat-snack on them while you're waiting for the pork to rest.
• Preheat the oven to 400 degrees F.
• On a baking sheet, place the potatoes, carrots, garlic, rosemary, and sage. Drizzle with the olive oil, season with salt and pepper to taste, and toss to coat.
• Roast for 50 to 60 minutes, tossing halfway through, until the potatoes are crisp and golden. Remove from the oven and serve.
• IMPORTANTE! To parboil and pan-roast these potatoes: In a pot, combine the whole potatoes with water to cover. Bring to a boil and cook for 15 minutes. Remove the potatoes from the pot and set them aside to cool. Cut the potatoes into 3/4-inch chunks and add to a large nonstick skillet with the carrots, garlic, rosemary, and sage. Dress with olive oil, salt, and pepper, and heat on high until the potatoes are crisp and golden, occasionally moving the potatoes by shaking the pan handle. Avoid stirring with a spoon or spatula, so that you don't break the skin, and the potatoes can achieve a nice sear.

WATERMELON PIG

Steps:

• Set the watermelon on its side (stem end facing left or right) and cut off a small flat piece of rind from the bottom so the watermelon is stable.
• Use masking tape to mark off a 6-by-7-inch rectangle on top of the watermelon (with 7 inches running along the length of the watermelon and 6 inches running along the width), slightly off center and a little toward one end of the watermelon (which will be the rear end of the pig). Use the tape as a guide to cut out the top of the watermelon. Reserve the cut piece. Scoop out 4 cups of watermelon balls using a melon baller. Remove the remaining watermelon flesh and save for another use.
• To make the nose: Remove most but not all of the flesh from the reserved piece (there should still be pink showing). Use a 2-inch round cutter to cut a nose piece out of the very center. Trim away any ragged flesh to make a flat pink nose. Cut 2 small spaces in the center with a paring knife and press a raisin into each for nostrils. Cut a thin slice from the front of the watermelon to make a flat space for the nose. Attach the nose with 2 toothpicks.
• To make the feet: Cut the reserved piece of rind in half, right through the space used to make the nose. There will be an arch on each piece, where the nose was cut out. Cut each of these pieces in half, about 1/2 inch above the arch (reserve the pieces without the arch). Cut off the rind from both sides of the arch on each piece, slanting in toward the arch to make 4 feet total. Put the feet under the sides of the pig so they're cradling his belly.
• To make the ears: From the remaining pieces, cut 2 triangles for ears, following the curve of the rind so the ears flop naturally. Attach the ears with toothpicks to the top of the watermelon on either side of the cavity, with the pink side facing forward.
• To make the eyes: Use an apple corer to cut 2 rounds from the remaining scraps. Slice off the pink flesh to create 2 small white circles. Carve a space in the center of each circle (but don't go all the way through) and press a raisin in each for eyes. Attach the eyes with toothpicks.
• To make the tail: Use a paring knife to cut a thin strip of green rind 2 to 3 inches long and about 1/4 inch wide. Twirl the piece tightly about the handle of a spoon or a pen and secure with a rubber band to allow the tail to curl; let sit about 15 minutes.
• Toss the watermelon balls, raspberries, plums and peaches in a large bowl. Add the honey and lemon juice and toss well to coat. Spoon the fruit into the pig. Carve a small niche in the back of the pig that will fit the tail. Unwrap the curly tail and insert it into the space. Refrigerate the pig until ready to serve.

KARATE PIG

Steps:

• For the quick like ninja kimchi: Mix chopped cabbage and 3 tablespoons salt in a bowl and refrigerate overnight.
• Rinse the cabbage and squeeze the excess moisture out.
• Mix in the ginger, radish, scallions, cilantro, garlic, fish sauce, sambal, sugar, vinegar, sesame oil and remaining 1 1/2 tablespoons salt.
• Refrigerate for at least 8 hours or up to 15 days before serving.
• For the fried wontons: Tightly roll eggroll wrappers and cut into thin strips.
• Fry in beef tallow in a cast-iron skillet until crispy, about 3 minutes.
• Meanwhile, stir together the granulated garlic, ginger, granulated onion, salt and pepper in a small bowl. Sprinkle fried wontons with spice mixture.
• For the dojo sauce: Blend the mayonnaise, scallion whites, sambal, vinegar, garlic, salt, pepper, paprika and cayenne pepper in a blender.
• For the sweet soy glaze: Simmer kecap manis, pineapple juice, ginger and black garlic in a small pot for 20 minutes, then blend with an immersion blender.
• For the burger: Run pork shoulder through a meat grinder twice.
• Mix meat with scallions, garlic, ginger, sesame oil, crushed red pepper, sugar and 1/4 teaspoon sweet soy glaze. Run through the grinder one more time, then form into 4 to 5 patties.
• Heat a grill or cast-iron skillet. Cook the patties until cooked through, about 4 minutes per side. Butter the buns and toast them on the grill or skillet.
• Drizzle the buns with soy glaze and build the burgers with patties, kimchi and wonton strips. Finish with another drizzle of soy glaze and some dojo sauce.