WORDLESS WEDNESDAY – "I love the way you break my skin…"

by Katie Pizzuto on October 21, 2009

in Uncategorized


{ 27 comments… read them below or add one }

1 Linsey October 21, 2009

on a personal level – hate eating food with heads still on – but on a stomach level – damn i have always fancied a hog roast


2 Jim October 21, 2009

I used to always wonder what happened to Miss Piggy? Now I know.


3 Heather October 21, 2009

LOVE LOVE LOVE whole animal roast!


4 castello October 21, 2009

You’ve inspired me to go get some bacon and eggs.


5 Katie Pizzuto October 21, 2009

@Lin…a lot of people seem to have that problem. I think it’s a matter of upbringing. I have no issues with it whatsoever, be it pigs with heads, fish, crawfish, whatever 🙂

According to Anthony Bourdain, the best whole-pig roast he’s ever had was in the Philippines but I think this Miami/Cuban version gives them a good run for their money. Christmas Eve can’t come fast enough!


6 Linsey October 21, 2009

i see hog roasts on tv and the meat just falls away – and i just think ooooooooooooooomg i want so – with apple sauce etc

one day ….. ooooone day

btw – fish i cut the head off – i hate seeing the white cooked eyeballs – shrimp np at all


7 Linsey October 21, 2009

whats the one u have at christmas basted in?


8 Katie Pizzuto October 21, 2009

No basting at all. The pig is rubbed on the inside with what we call “mojo” which is lime (called lemons by Cubans) juice, garlic, spices, and often injected with it, too, then rubbed with a little salt. After it has reached a certain stage of “doneness” they rub it down with a good dose of salt…that helps draw moisture away from the skin so it can crisp up really well.


9 Linsey October 21, 2009

On Jamie Oliver’s tour of USA in his recent show – one of the episodes he took part in a BBQ competition – they had roasts slow cooking over 14 hours plus but the meat that came off the pig afterwards was perfectly cooked

Here when they do spit roast pigs – there is a lot of basting going on – think they take about 8 hours turning … dont quote me on that though


10 Katie Pizzuto October 21, 2009

It all depends on the size of the pig and the temperature you’re roasting at. The idea is most definitely “low and slow”. For a big one like the one in the pic, you pretty much start it in the wee hours of morning (4am or such) in order to finish for dinner. In my never-humble opinion, basting is counterproductive because you are adding moisture to an area (the skin) where you least want it. All the flavor should be INSIDE the pig, not outside it. The other basting sin I’ve seen, particularly with people that try to throw Luaus in their backyards, is adding anything sweet to the baste….obviously sugar burns.


11 Linsey October 21, 2009

im tempted to request one from you Katie – hehe – but dont expect it



12 Anthony October 21, 2009

Ok Now I want a damn Pig Roast with I dont know what kind of wine but im sure Katie can recommend something. Katie, we need to discuss this furthur.


13 Katie Pizzuto October 21, 2009

Lin/Ant…let’s hope we can make it an engagement celebration/pig roast this coming summer!


14 Linsey October 21, 2009

oooooooooooh you done it now Katie – will hold you to that suggestion 🙂


15 Katie Pizzuto October 22, 2009

would be my absolute pleasure to throw a pig roast in your honor!


16 Linsey October 22, 2009

weeeeeeeeeeeeeeeee!!! :):):)


17 castello October 23, 2009

I’ll bring some bubbly and Rioja and we’ll see what pig goes with what wine.


18 Katie Pizzuto October 23, 2009

Wine-bearing party crashers are always welcome, but that plane ticket to Jersey might cost you a pretty penny, LOL.


19 Linsey October 23, 2009

Would like to request that all gate-crashers also come baring a chocolate dessert too with the wine


20 Michelle October 25, 2009

We used to roast a pig every year for our family reunion. It took 3 days and feed about 35 ppl for the entire weekend. Delicious…love fresh ham!


21 Linsey October 25, 2009

bugger every time i look at that pig my mouth waters – even if it does look like a slaughtered disney character


22 Jim October 28, 2009

I should be disgusted, but mostly I’m hungry.


23 Linsey October 28, 2009

I seriously want to try a bit from all over the pig – except the trotters and ears and snout.


24 Yvette October 29, 2009

It does need low and slow, and you are right, not only is the basting counter intuitive to the taste, it lets the outside air in and lengthens the cook time. Mojo is available here already mixed, that is what we used for our pig this past summer in our luau, btw – nothing sweet added!


25 Linsey October 29, 2009

Get the feeling its done differently over there – here you have a hog roast it is spit roast over heat for about 7-8 hours – virtually like a medieval feast and i think basted as it turns


26 Katie Pizzuto October 29, 2009

That’s the way i learned as well, Lin, but they also have something called a “caja china” or chinese box which is meant to mimic the way pigs are roasted burried in the ground. That’s the way Yvette’s was done.


27 Linsey October 29, 2009

i love the idea that you see on some cooking shows where they have a pit with embers in and the put the food into the pit, cover it over with dirt and leave for a few hours – that looks great fun

along with hay roasted lamb mmmmmmmmm


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