This is an adaptation of a Caribbean-style brine or marinade for pork. The lime juice subs for the traditional sour oranges which can be difficult to find. I’ve reduced the salt as low as I can and still have a “brine.” The dark beer (I used a mocha stout.) adds a hint of sweetness and mellows out the flavors. This recipe makes about 1 ½ gallons brine, sufficient for a 50 to 60 lb. pig.
Ingredients
- 2 heads garlic, peeled and smashed
- 2 oranges, juiced
- 2 limes, juiced
- 1 Tbs. dried Mexican oregano
- 3 fresh bay leaves
- 2 tsp. freshly ground cumin seed
- 3 cups salt
- 1 large bottle (1 pt. 6 oz.) mocha or chocolate stout
- 5 qts. water
Instructions
- Combine all ingredients and refrigerate at least 4 hours or overnight.
- Strain the brine and inject the pig with large BBQ syringe. (Available at Safeway and many other grocery stores.)
- Marinate the pig overnight.
- Prepare according to Caja China cooking directions.
Yield from a 60 lb. whole pig:
- Food for 18 adults the day of the party plus another two 2 person meals (about ½ of the pig)
- 6 lb. shredded pork
- 3 ½ lbs. sliced ham and pork loin
- 3 gal. pork stock
- 1 gal. demi glace (highly concentrated meat juices from the BBQ drip pan)
- 4 smoked ham hocks
- 2 qts. rendered pork fat
- 2 cups chicarrones or pork cracklings from rendering the fat
- 6 cups prepped pork skin strips for pork rinds at a later date
- 3 qts. scraps for the dog (My dog will not eat eyeballs, fyi.)
- 2 cups meat from the head for a pork terrine
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Posted in Recipes | Tagged barbecue, barbeque, bbq, caja china, food, food politics, pig, pork, recipe, Recipes, slow food, sustainable food, Sustainable Living, twojunes, whole pig, ☕growing fresh food |
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Ice Cream Ingredients
- 1 can (14 oz.) evaporated milk
- 1 3/4 cups very cold buttermilk
- 1/2 cup sugar
- Juice of 1 lemon
- 1 tsp. vanilla extract
- Pinch of salt
- 2 egg whites
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Ingredients
- 1 1/2 cups fresh peach puree (about 4 very ripe, peeled medium peaches)
- 1/2 cup sugar
- 2 tsp. Amaretto
- 3/4 cup very cold milk
- 3/4 cup very cold heavy cream
- Pinch of salt
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Ingredients
- 1 cup chopped parsley
- 1/4 – 1/2 cup of oregano, thyme, chives or basil chopped
- lotsa chopped garlic
- olive oil
- tomatoes cut in half (see note below)
Instructions
- Mix chopped herbs and garlic with enough olive oil to create a pesto like consistency.
- Spread the herb-oil mixture on the bottom of a jelly roll pan or baking dish.
- Set tomatoes cut side down on top of the herb mixture on pan.
- Roast at 375 for around 30 min, or until tomato skins are crispy.
- Let pan cool for a few minutes, then pick off the tomato skins.
- Pour sauce over pasta, spread on bruchetta, puree as a base for tomato soup or freeze for later use.
Notes on tomato types: Romas are the best to use for this recipe since they are meaty and have thick skins that are easier to remove after baking, but it will work with other kinds of tomatoes too.
Yield: Serves 4-6 people as a side dish.
Recipe courtesy of Laura Masterson, 47th Avenue Farm
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