Rea - How to Roast a Pig

TOM REA

From OVEN-ROASTED TENDERLOIN to SLOW-ROASTED PULLED PORK SHOULDER to the SPIT-ROASTED WHOLE HOG

2013 by Quarry Books

Text 2013 Tom Rea

First published in the United States of America in 2013 by

Quarry Books, a member of

Quayside Publishing Group

100 Cummings Center

Suite 406-L

Beverly, Massachusetts 01915-6101

Telephone: (978) 282-9590

Fax: (978) 283-2742

www.quarrybooks.com

All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright owners. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, and no responsibility is accepted by the producer, publisher, or printer for any infringement of copyright or otherwise, arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with information supplied. We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book.

Digital edition published in 2013

Digital Edition: 978-1-61058-770-9
Softcover Edition: 978-1-59253-787-7

Library of Congress Cataloging-in-Publication Data

Rea, Tom, 1985

How to roast a pig : from oven-roasted tenderloin to slow-roasted pork shoulder to the spit-roasted whole hog / Tom Rea.

pages cm

Includes index.

ISBN 978-1-59253-787-7

1. Cooking (Pork) 2. Roasting (Cooking) I. Title.

TX749.5.P67R395 2013

641.664--dc23

2012039054

Design: John Foster at badpeoplegoodthings.com

All photography by Natasha Bidgood with the exception of .

Imagine the rich, evocative smell of roast pig hinting at the succulent pleasures to come; the crunch of perfectly cooked crackling; and, of course, the magical je ne sais quoi of bacon that tempts even the most stalwart vegetarian. Yes, theres no doubt that pork is the king of meats. Whether slow-roasted belly, pan-roasted pork chop, or the porky paradise of a whole hog, your nose knows when pork is roasting.

This book will teach you the basic roasting techniques in a chefs arsenaland honestly, they are simple to learn. However, unlike your average cookbook, How to Roast a Pig wont simply focus on individual recipes, but instead will help you understand different cooking techniques.

Each roasting technique will give you myriad recipes at your disposal with a small application of your imagination, allowing you to answer the ubiquitous dinner party question, Which cookbook is this from? with a true sense of pride as you say, Actually, I created it myself.

Each section starts with the basics, offering an in-depth, step-by-step recipe to produce a perfectly cooked piece of meat. All roasting techniques are accompanied by two everyday examples of how you can alter the cooking process to change the dish, plus one signature dish to wow your guests. Youll see how easy it is to extrapolate from your newly gleaned knowledge to create unique and tasty recipes of your owneven if you are using up leftovers.

Finally, well move on to the joy of the hog roast, covering both spit roasting and the mystical Caja China box. Whether you want to enjoy roast pork as an everyday meal or give it pride of place at a special occasion, How to Roast a Pig will make you king or queen of the pork dinner, and the envy of allespecially the guy or gal next door.