Three delicious sauces to serve with your hog roast
April 11, 2017
There is something very appealing about firing up our awesome hog roast machine for sale and roasting a whole pig over the glowing coals. There is a simple method for cooking the ultimate BBQ decadence, high-quality free range organic pigs, the correct equipment, time and patience.
You can read a step-by-step guide on how to cook the perfect hog here.
Once your meat is ready, you can simply serve the slow cooked pork in Ciabatta rolls with apple sauce and rocket or take them to the next level with the three sauces below.
Thai Lime and Herb Sauce
1/4 cup lime juice from 4 limes
2 tablespoons fish sauce
1/4 cup palm sugar or white sugar
4 Thai chillies, finely chopped (if you don’t have access to Thai chillies, one jalapeño, two serrano chillies, or one tablespoon crushed red pepper flakes will suffice)
1 tablespoon soy sauce
2 cloves garlic, minced
2/3 cup best extra virgin olive oil
1/2 cup finely chopped coriander, mint and basil
Combine all ingredients and whisk until sugar is dissolved.
The sauce can be stored in covered container in the refrigerator for up to one week.
Best served when you have a spicy kick to your pork, as the citrus cuts through the richness of the meat.
Roughly pile the shredded pork on top of a small handful of brown rice and generously top with the lime sauce.
Spanish Salsa Verde
4 anchovy fillets, finely chopped
2 cloves garlic, finely chopped and minced
1 small shallot, finely chopped
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 one lemon
Sea salt and black pepper to taste
Combine olive oil, anchovies, garlic, and the shallot in small saucepan and heat over medium heat until it just begins 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 colour and taste, serve immediately with fresh tortillas, crispy pork, red onions and shredded cabbage.
The sauce can be stored in covered container in a refrigerator for up to one week.
Sichuan Peanut and Roasted Chilli Vinaigrette
3/4 cup roasted chilli oil (use a mix of both oil and the chillies)
1/4 cup Chinkiang vinegar
1/4 cup fermented chilli 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, chopped and minced
Combine all ingredients in a medium bowl and whisk thoroughly to combine.
The sauce can be stored in covered container in a refrigerator for up to one month.
What we love about this sauce is that it can be served very casually, in fact, you could serve it in a bucket, and people would still love it! We recommend using at as a kind of buffet station. Slice your hog roast meat up, pile on a platter and serve beside a bowl of the peanut and chilli vinaigrette, then let guests dunk the delicious pork in the sauce as they walk by!