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Three Great Sauces for Your Pig Roast
Want to learn how to spit-roast a whole pig? Read all about it here.
Sichuan Roasted Chili and Peanut Vinaigrette
About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog GoodEater.org about sustainable food enjoyment.
About This Recipe
| Yield: | about 2 cups |
| This recipe appears in: | How to Roast a Pig on a Spit |
Ingredients
- 3/4 cup roasted chili oil (use a mix of both oil and the chiles, see note)
- 1/4 cup chinkiang vinegar (see note)
- 1/4 cup fermented chili bean paste
- 1 tablespoon toasted and freshly ground Sichuan peppercorns
- 1 tablespoon sugar
- 1/2 cup dry roasted peanuts, crushed in a mortar and pestle into medium-sized pieces
- 4 cloves garlic, minced on a microplane
- 1/4 cup lime juice from 4 limes
- 2 tablespoons fish sauce
- 1/4 cup palm sugar (or white sugar)
- 4 thai chiles, finely chopped (or 1 jalapeño, or 2 serrano chiles, or 1 tablespoon crushed red pepper flakes)
- 1 tablespoon soy sauce
- 2 cloves garlic, minced on a microplane
- 2/3 cup best extra virgin olive oil
- 1/2 cup finely chopped herbs (cilantro, mint, basil, culantro, or a mix)
- For the Spanish salsa verde
- 4 anchovy filets, finelly chopped
- 2 cloves garlic, minced on a microplane
- 1 small shallot, finely chopped (about 2 tablespoons)
- 1/2 cup green olives, finely chopped
- 1/4 cup capers, drained and finely chopped
- 1/2 cup minced parsley
- 1/4 cup minced tarragon
- 1/4 cup minced chives
- 1/3 cup sherry vinegar
- 1/4 cup honey
- 2 teaspoons zest from 1 lemon
- Kosher salt and black pepper to taste
Procedures
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1
Combine all ingredients in a medium bowl and whisk thoroughly to combine. Sauce can be stored in covered container in refrigerator for up to 1 month.
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2
Thai Lime and Herb Sauce for Crispy Pork
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3
- makes about 1 cups -
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4
Note: This sauce works equally well with crispy deep fried pork belly or pork neck. I especially like using it on the skin and cheeks of a whole roasted pig.
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5
Combine all ingredients and whisk until sugar is dissolved. Sauce can be stored in covered container in the refrigerator for up to 1 week.
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6
Spanish Salsa Verde
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7
- makes about 1 1/2 cups -
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8
Combine olive oil, anchovies, garlic, and shallot in small saucepan and heat over medium heat until just beginning to bubble. Remove from heat and transfer to medium bowl. Add remaining ingredients and whisk to combine. Season to taste with salt and pepper. For best color, serve immediately. Sauce can be stored in covered container in refrigerator for up to 1 week.
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