So with a total sense of irony and ridiculous timing I would like to share with you today some photos from our most recent pig roast. It was a bit of a Korean/Asian influenced affair with hint of the Carolina’s and Texas as usual.
Most of what is included below would fall under the heading “food porn” but that should not be looked down upon as with all porn it functions as an important part of inspiring our society.
All photos by Annoushka Owen © 2008
This pig was slaughtered at a farm in upstate New York, Sullivan County to be specific. The kidneys are left attached to the carcass because they are the first part of the animal to spoil and when choosing meat you can tell it’s freshness from the freshness of the kidneys.
When flat roasting a pig it is key to make sure to crack the ribs off the spine and completely butterfly the whole animal. This will insure a more even cooking.
Here you can see the belly of the stuffed pig laced up with butchers twine and stuffed with Kimchi, smoked onions, garlic, chilies, scallions, chives, dry rub and 6 extra racks of ribs.
Note: the ribs that are stuffed into the chest cavity and slow cooked in the pig are the best ribs you can eat, ever. This is not up for discussion. These ribs are reserved for the crew that stayed up all night and flipped the pig, they are worth the effort.
Skin and crackle. Unfortunately the skin around these blisters becomes inedible but the meat in the opening gets a nice char and is super delicious with a touch of crunch.
Mark and I done our plastic gloves (which eventually will melt onto our hands) and get our knives in hand to break down the beast. First the stuffing is removed and the inner ribs are sent to the grill to get lathered up and charred. Then we remove the bellies and start on the primal cuts: head, then shoulders, ribs, hams, loins, tenderloins, and then to service.
A question from Mr. Low after many hours of non-sleeping
“Where did I leave my knife?”
“In that steaming pile of pork”
“Ah, yes thank you.”
“No problem what-so-ever.”