Rugby Bbq Pig Recipes

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.

Steps:

• Dig a hole in the ground about 8-feet by 8-feet by 4-feet deep. Arrange wood in a pyramid fashion then placing round river stones on top of wood. Light wood and heat stones for about 6 hours or until wood starts to turn into bright red coals.
• Place pig on its back and place a few hot stones in cavity. Wrap with meshed wire.
• Arrange remaining stones over wood so it becomes level. Take out any wood that has not burned into coals. Place shredded banana stumps evenly on top of stones next arrange 1/2 of amount of Ti leaf stalks evenly on shredded banana stumps. Place wrapped pig in meshed wire on top of Ti leaf stalks add remaining Ti leaf stalks on top of pig. Next place soaked burlap bags on Ti leaf stalks. Then place heavy duty canvas on top of wet burlap bags. Place 6 inches of sand on top of that. Cook for 6 hours,
• Uncover imu and shred 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.

Steps:

• Preheat oven to 350 degrees. After scoring pork on all sides with quarter-inch deep slits about an inch apart, rub with salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string and wrap in foil.
• Place meat in a shallow roasting pan with 2 cups water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.