HOME-MADE CHICHARONES
pimenton - vinegar

Chicharones at home is easy. Remove the skin from the belly, leaving about 1/4 inch of fat. Put your pork skins into a non-stick pan and season with salt and a touch of vinegar to taste. Do not crowd the pan or else the skins will stick to each other later on in the cooking process. Add water just to cover, then add twice that amount of water (this is just a method of measurement to make you have enough water). Boil the skin until all water has evaporated and then turn the heat to low. At this point, the excess fat from the skin should have rendered out enough to cover the skins. If this is not the case, add a neutral oil so that the skins are submerged. Keep the heat on low and continue to render until the skin becomes crispy. Toss with additional salt if needed and your choice of seasoning (I like pimenton because it gives it a smokey characteristic). Drain on paper towels to cool.

EXOTIC SEA SALTS
served with whole suckling pig

We couldn’t really make the pig look all that sexy, given that it was whole, head-on, with it’s tongue dried-up and hanging out, so we focus our presentation on the salt plate. This is only half of the salt we offered; there were 6 total.

Salts : citron, lime, chili-plum, habanero, lava salt, maldon, filipino pink salt

WHOLE ROASTED SUCKLING PIG
with exotic sea salts

Okay…so what’s pictured is really just half a pig, but we had two separate groups we were preparing the pig for and each half was perfect for about 10, which was exactly the size of each group.

SUCKLING PIG & EXOTIC SALTS
habanero - lime fresco - black cypress - maldon - citron

PIGGY PLATTER
jamon iberico stone ground grits/fried green tomato - pulled pork/espresso bbq - chicken-fried steak/sawmill gravy - house-made chicharones

We got in a whole pig from Marin Sun Farms and our in-house butcher, Cecile, broke it down and prepared each primal a different way.

kalua pork slider
with habanero papaya slaw & hawaiian sweet bun

Made these for a party. Hawaiian-style pulled pork with a tropical coleslaw.

la caja china
pig box for kalua pork

This is a pretty nifty piece of cooking equipment built to cook pigs up to as large as 70 lbs. And it does it fast, anywhere from 1.5 to 2 hrs. It’s also pretty cheap at around $300, but that also speaks of the quality. After a few uses, almost every piece of it was either warped or loose. It roasts one hell of a pig though.