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Three Great Sauces for Your Pig Roast

Three Great Sauces for Your Pig Roast

Want to learn how to spit-roast a whole pig? Read all about it here.

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.

Three Great Sauces for Your Pig Roast

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About This Recipe

Yield:about 2 cups
This recipe appears in: How to Roast a Pig on a Spit

Ingredients

  • For the Sichuan Peanut and Roasted Chili Vinaigrette:
  • 3/4 cup roasted chili oil (use a mix of both oil and the chiles)
  • 1/4 cup chinkiang vinegar
  • 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
  •  
  • For the Thai Lime and Herb Sauce for Crispy Pork:
  • 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

  1. 1

    For the Sichuan Peanut and Roasted Chili Vinaigrette: 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.

  2. 2

    For the Thai Lime and Herb Sauce for Crispy Pork: Combine all ingredients and whisk until sugar is dissolved. Sauce can be stored in covered container in the refrigerator for up to 1 week.

  3. 3

    For the Spanish Salsa Verde: 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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