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How A Caveman

Gave Us A

Hog Roast

Taste Sensation

The oldest known way of cooking is to roast your meat over a flame.

Thousands of years ago man got fed up with eating raw meat and decided to experiment using a brand new technique – Fire! He literally threw his hog onto the hot flame and voila! Hog Roasts were born!

 

From Cave Dweller To Connoisseur

The hog roast we enjoy today hasn’t altered much from the time of our ancestors, although we have become a little more sophisticated with our spit roasting techniques, adding herbs and marinades to produce incredible flavours while slowly turning the hog roast over wood or gas flames.

Our caveman ancestors would also have had problems with their cooking times to begin with; you can imagine their hog roast, crispy on one side and rare on the other. I’m sure they also had their very own Marco Pierre White who got rather angry with anyone who complained their spitroast was over cooked.

 

Going The Whole Hog At Your Wedding

Portable hog roasting or spit roasting has become very fashionable and is now a stock menu item at many weddings.

A whole hog goes a long way and feeds up to 120 guests when served into a bun or bread roll. So besides the succulent mouth watering flavour of a hog spit roast you are getting incredible value for your money plus you have the added bonus of a theatrical event. There’s usually a gasp of delight when the hog is raised from its oven and the heady aroma assails your nostrils as the sight of the golden brown hog with magnificent crispy crackling comes in to view.

 

Hog Roast Equipment

Mobile Caterers have a wide variety of hog roasters to choose from, although the machines are basically the same, with only a few design changes from one hog roast machine to the next. This is good news for the party and wedding caterer as prices for the hog roast equipment continues to fall as competition from the manufacturers gets more intensive.

 

Choosing Your Hog Roast Caterer

A recommendation from a family member or friend is a good way of finding a wedding or outside hog roast caterer. They can be tricky to cook at times and the ovens can be temperamental therefore an experienced spit roast company should be sought out. A good hog roast is usually the centre piece of your party, something your guests will talk about for years to come. Ideally your hog should be cooked from fresh on site, so make sure your caterer offers this.

Google is a great way of finding a specialised hog/spit roast company. Don’t be afraid to ask questions. You can usually get a good feel whether the catering company is experienced by asking a few pertinent questions.

 

Book early, at least 3 months in advance if you can as hog roasting has become so popular most companies are fully booked for the summer and Xmas before it gets to the end of May. But above all enjoy the thought of the tastiest, most succulent piece of meat you’ve ever had dripping with mouth watering juices and the crispiest golden brown crackling you’ve ever consumed. Enjoy!

 

Leftover Pork Pie

"The perfect way to use up all the leftovers from your Hog Roast. This makes a wonderfully tasty dish.

Original recipe yield 1 - 9 inch pie

SERVINGS

  6

INGREDIENTS

  • 280g leftover roast pork, chopped or shredded
  • 475 ml pork or chicken gravy
  • 325g mixed vegetables
  • 2 (9 inch) unbaked pie shells
  • 15g cornstarch (optional)
  • 60 ml water (optional)

 

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. If you are using stock, bring the stock to a boil. Add cornstarch to cold water, and blend until smooth; whisk into stock to thicken.
  3. Line a 9 inch pie plate with pastry. Mix pork and vegetables together, and place in pie crust. Pour gravy or thickened stock over pork and vegetables. Cover with remaining pie crust. Cut slits in the top to release steam.
  4. Place pork pie on a baking dish to prevent stock from over flowing into your oven. Cook in centre of oven until the crust is golden brown, approximately 1 hour. Slice, and serve hot.

 

Cinnamon Peach Pork Chops

So Simple and Tasty!

4 thick pork chops
1 tsp cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg
16 oz. can sliced peaches

Trim excess fat from the chops, season lightly with salt and pepper. Place in skillet and brown slowly and well on both sides in their own fat. Add 1/4 cup water, cover tightly and simmer over low heat about 30 minutes until chops are tender.
In the meantime, in a saucepan stir together the cornstarch, cinnamon, nutmeg and 1/8 tsp each of salt and pepper. Drain syrup (and save) from the can of peaches. Blend the syrup in the cornstarch mixture gradually. Cook, stirring, over a medium heat until thickened. Add peach slices and heat briefly. Serve with cooked pork chops.

Pork and Pepper Stir Fry

"A very easy, spicy stir fry. Adjust spice to your taste. Any meat can be used for this tasty dish. Enjoy with basmati or sticky rice."

 

Ingredients

  • Marinade:
  • 60 ml rice wine vinegar
  • 15 g minced garlic
  • 15 g brown sugar
  • 75 ml olive oil
  • salt and pepper to taste

 

 

  • Stir Fry:
  • 740 g boneless pork loin chops, cut into bite sized pieces
  • 75 ml vegetable oil
  • 15 g finely chopped fresh ginger root
  • 15 g hot chilli paste
  • 75 ml teriyaki sauce
  • 1 green bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • salt and pepper to taste
  • 35 g blanched slivered almonds
  • 3 g chopped fresh mint

Directions

  1. In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
  2. Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
  3. Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chilli paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.

 

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