To commemorate the one year anniversary of Worldly Eats I decided to attempt a lifelong dream: roast an entire pig. After dining upon Roast Sucking Pig in Shanghai and discovering that it is the single most delicious food in existence, I had to at least try to recreate it. My eighteen pound baby pig I affectionately named, "Skittles," brined in ginger and garlic for twenty-four hours before being dry-rubbed with Chinese Five-Spice and stuffed into the depths of my oven for seven hours of slow, steady heat. Skittles emerged from the oven glistening with rendered fat, juicy flesh, and crunchy skin, audible throughout the whole house. Tedious as the multiple day ordeal was, the taste of a freshly roasted baby swine combined with the companionship of fellow pork adoring friends made the work a pleasure. Happy Anniversary Confessions of a Foodie, here is to another year of good eats!View Jonathan's Roast Baby Pig Picasa Web Album
2 comments:
You should try poi as well. I like that a little better than the way the Chinese prepare it. When its done right and its not overcooked and bitter than is :)
Thanks for the suggestion, Diva! I'll be sure to check it out~
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