Balinese Roasted Hog recipe

1:33 AM, Apr 13, 2013   |    comments
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GOLDEN VALLEY, Minn. -- The Kitchen Window shares their Balinese Roasted Hog recipe in celebration of this weekend's Grill Expo.

Recipe Below:

Ingredients:

One 60 pound whole hog

Injection ingredients:

  • 2 cups ginger, peeled and chopped
  • 1 cup galangal, peeled and chopped
  • 25 (1/3 cup) cloves garlic, chopped
  • 12 (3 cups) shallots, minced
  • 10 stalks(4 cups) lemon grass, minced
  • 16 kaffir lime leaves
  • 15 red Thai chilies
  • 6 tablespoons coriander seeds
  • 2 tablespoons  ground cinnamon
  • 2 whole star anise
  • 2 tablespoons Thai shrimp paste
  • 6 tablespoons salt
  • 2 cup vegetable oil
  • 6 cups coconut water

Combine all ingredients in a blender and puree until smooth.  May need to do in batches.

Rub/baste ingredients:

  • ½ cup turmeric
  • ½ cup kosher salt
  • 4 cups coconut water

40# Natural Charcoal Briquettes

 

  1. If possible, 24 hours in advance, open the hog by the belly, do not cut or poke holes into the upper or side skin.  Using an injector, inject meat every three to four inches.  Be careful not to poke through the skin.  Refrigerate until 2 hours before cooking. 
  2. Turn the hog over, and wet the skin with the injection liquid or coconut water.  Rub the skin with turmeric and evenly apply salt all over the hog.  Allow the pig to come to temp (about 2 hours)
  3. Tie the pig between the racks.  Place the racks with the pig ribs on the grease tray.  (Skin side up.)
  4. Close the Caja China with the ash pan and charcoal grid. 
  5. Prepare the Charcoal.  Use natural BRIQUETTES.  They produce more ash and burn consistent.  Place about 16 pounds of charcoal in two, approximately 8 pound  piles, each end of the charcoal tray. 
  6. Light the Charcoal.  Once the charcoal is lit, spread it evenly over the grid.  Fill the tray completely then make a pile with any excess charcoal the center of the tray. 
  7. After the first hour, remove charcoal tray and place it on the wire rack, flip the hog. Make small cuts into the shoulder area.  Baste with coconut water.  Place the charcoal tray should be back on top again.  Add 5lbs more of charcoal, and continue to roast.
  8. Add about 5 pounds of charcoal every hour distributing it evenly across the tray.  After three hours, you can lift the charcoal grid, shake and remove the ashes, remove the ash pan and dump the ashes.
  9. Turn the pork over and cut the skin, every four to six inches.  Baste with coconut water.  Then, replace the ash pan and charcoal grid with charcoal on top of the box and continue the roasting process for crispy skin.  You can check the skin in 30 minutes, by slightly opening the box at one of the corners.  Do this until the skin is crispy.  When done, baste again with coconut water.
  10. Let the hog rest about 30 minutes.  Shred pork.  Adjust seasoning. 

Serve on a flour tortilla with crema or over coconut rice

 

(Copyright 2013 by KARE. All Rights Reserved.)

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