How to Roast a Pig: From Oven-Roasted Tenderloin to Slow-Roasted Pulled Pork Shoulder to the Spit-Roasted Whole Hog
How to Roast a Pig: From Oven-Roasted Tenderloin to Slow-Roasted Pulled Pork Shoulder to the Spit-Roasted Whole Hog by Tom Rea
2013 | ISBN: 1592537871 | English | 160 pages | EPUB | 76 MB
2013 | ISBN: 1592537871 | English | 160 pages | EPUB | 76 MB
The Best Tips and Techniques for Roasting a Pig to Perfection
Master the ins and outs of pork roasting! How to Roast a Pig teaches you the five main methods for cooking the perfect pork, and how to choose what to cook with each method. Whether you’re looking for whole hog roast or a pulled pork sandwich, author Tom Rea has you covered. Never be without melting meat or crisp crackling again!
Inside you’ll find:
-What equipment you'll need for easy roasting
-How to select the perfect pork cuts for your budget and taste buds
-Easy ways to oven-roast pork
-The secrets of slow roasting for melt-in-the-mouth meat
-Pan-roasting techniques for perfectly juicy pork
-Ways to play with pot roasting pork
-How to wow everyone you know by spit roasting a whole pig
-Delicious recipes to get creative with, including Pork and Caramelized Apple Terrine and Chinese-Glazed Pork Belly
-How to get crisp crackling every time
-The brines, rubs, and marinades you'll need to tenderize and pack in flavor, from Kansas City Rub to Chinese Spice Rub
-Plus, create your own spice blends to make your meat sing!