When shopping for a home, potential buyers should confirm that at least one neighbor owns a La Caja China Box. Mine thankfully do, and over the weekend we hosted a Cuban-style pig roast with their wooden, crib-sized box which recreates the tradition of charcoal-covered pits, first inspired by Chinese railroad workers in Cuba. Pre-ordered weeks in advance, our 65-pound oinker got strapped between two racks and for four hours, roasted under a total of 40 pounds of charcoal. Hour three is most climactic, when piggy gets flipped, before another final hour of skin crispification.
Like a reverse grill, the meat sits below a tray of burning charcoal. The temperature rests at about 325°F all four hours, so the meat never actually burns in a bad, charred way—it just stays moist and protected inside crispy skin. (Turkey, goat and lamb are also boxable, but Cubans really love their pig). Some roasters get complex with marinade-filled syringes and brines, but ours was dressed with a simple rub of salt, pepper and coriander. Without overdoing the flavors, the meat came out overwhelmingly pig-tasting. Definitely the most pig-tasting pig I've ever eaten.
Almost as exciting as the La Caja China Box and pig itself was the scene reenacted in fondant form atop a chocolate cake.
She even simulated the burning charcoal with a range of red, gray and black coals. In lieu of a beer station (what we had), fondant piggy could hydrate himself with Vasquez's hand-crafted trough. Even the font of "La Caja China" and the natural-looking wood swirls on the box was spot on. As her web portfolio proves, she can basically fondant-ify anything.
Three lessons learned this weekend: living next door to a La Caja China box owner is awesome; hosting a pig roast with them is also awesome; inviting a friend who brilliantly baked a La Caja China pig roast-themed cake is the awesomest of all.