 |
| Neighborhood Suckling Pig-Pickin |
North Carolina is pig
country, but believe it or not it is hard to find suckling pig here. Local BBQ
joints may have a whole pig, but I would bet that unless they are Asian, they would
not have one. Suckling pigs are pigs that typically weigh less than 50 lbs and
in between the age of 4 to 6 weeks. In Asia, they are cooked at around 10 to 15
lbs. My karma craving gave me unrest and after a long search, my determination
paid off. I found Mae Farm, a small local pig farm in Louisburg, NC. They raise
their free-range organic pigs from birth. They also work with NC land
conservancy to preserve the natural heritage and environs as the pigs roam.
Many may disagree with serving the pig whole. In my household, serving it whole
with the bones is a normal routine. Not only does the meat taste better but the
process also brings awareness to what one eats. I often tell my children that
the animals sacrifice their life to satisfy our hunger. We should always
appreciate every single part of it.
 |
| 35 lbs from Mae Farm |
 |
| Cooked the Asian Way-Chinese Box |
I ordered a 35 lbs butterflied pig and got myself a Chinese box. Marinate the
cavity with Chinese five spices, brown sugar and fermented tofu, over night.
The pigskin is brushed with a mixture of soy, molasses and vinegar. The
roasting time takes about 4 hours. The pig is served on a bun with my version of spicy coleslaw and BBQ sauce. The tanginess and the crunch of the coleslaw cut the richness of the pork. The BBQ is sweet and smoky, pulling it all together with a glass of Gewurztraminer.
 |
| My Version of Suckling Pig Sandwich |
With an Asian cleaver and a very large wood board, I practically fed the whole
neighborhood with the pig. The kids enjoyed the crispy skin, the ears and it's
tail. I am so glad they that I had the opportunity to show the kids how the meat
is not just a piece of steak, chop, stick or even worse...a nugget.
The local free-range pig was tender and crisp...so glad I live here in North Cacalacky!
Cheers,
Teera
The local free-range pig was tender and crisp...so glad I live here in North Cacalacky!
Cheers,
Teera
1 comment:
I know that the pig was by Mae Farm, not one of your creations, but I'm telling you Teera... You are so knowledgeable with cooking and cuisines, you should definitely audition for Master Chef! http://www.masterchefcasting.com/ They just announced auditions for the next season!
(Yes, I'm writing this on your blog because I bet I'm not the only person who thinks your cooking is AMAZING! :-)
Post a Comment