ROASTED PIG CHINESE RECIPES

Steps:

• Main ingredients: trotters
• Wash the trotters and soak them in clean water for 2 hours to remove blood.
• Soak the trotters in a pot under cold water, add green onion and ginger cooking wine to a boil.
• After the water is boiled, boil for 3 minutes to remove the blood foam, remove and wash with warm water.
• Ingredients needed: old stewed soup, stewed meat bag, 3 bay leaves, 3 cloves, 2 star anise, grass fruit, 1 piece of nutmeg, 1 small piece of cinnamon
• Pour the old brine soup into a pot to heat, add the blanched pig's feet, add all the spices, soy sauce, and white wine (the salt is added when the pig's feet are half stewed)
• Add hot water to make the trotters
• Put the boiling pot on the fire, bring to a boil on high heat, turn to low heat for about 1.5 hours.
• Don't rush to take out the braised pig's trotters, continue to put it in the braised pot to let it taste.
• Take out the soaked pork knuckles and place them in a baking tray. Don't bake them in a hurry. Let the skin dry for a while.
• Barbecue: honey, add appropriate amount of edible oil and mix thoroughly, prepare cumin powder and chili noodles
• Brush a layer of honey water on the pig's feet with dried skin,
• Sprinkle with cumin powder and chili powder
• Put it in a preheated oven at 200 degrees and bake for about 20 minutes.
• You can also sprinkle some cumin powder, chili powder, salt and pepper powder, sesame and ground peanuts on the roasted pig's feet.
• The delicious and spicy roasted pork knuckle is complete.

Steps:

• Heat oven to 300 degrees. Prepare the pig: Wash it, including the cavity, under cold running water, and towel-dry thoroughly, the way you would dry a small child after a bath — ears, armpits, chest cavity, face, legs, backs of knees.
• Sometimes there are imperfections remaining after the slaughtering and processing of the animal. Use dish towels or sturdy paper towels to rub away any dark spots on the ears, any little bit of remaining bristles around the mouth. Like that yellow, papery flaking skin you sometimes find on chickens, which can be peeled off to reveal tender, fresh skin underneath, a similar bit of crud can remain on pigs’ chins and under their belly flaps. Clean this little cutie as if you were detailing your car! The purple U.S.D.A. stamp, however, is indelible. But not inedible.
• Bard the pig with all 20 garlic cloves, making deep incisions all over with a thin filleting knife and shoving the cloves into each pocket; include the cheeks and the neck and the rump and the thighs and the loin down the back and the front shoulders, all areas of the small creature that have enough flesh to be able to receive a clove of garlic. (Sometimes I find I have to slice the larger cloves of garlic in half to get them to slide into the incision.)
• Rub the entire pig in oil exactly as you would apply suntan oil to a sunbathing goddess of another era, when people still were ignorant of the harmful effects of the sun. Massage and rub and get the whole creature slick and glistening. I do this directly in a very large roasting pan.
• Wash and dry your hands. Take large pinches of kosher salt, and raising your arm high above the pig, rain down the salt in an even, light dusting all over. You can start with the pig on its back and get the cavity and the crotch, and then turn it over and get the back and the head and flanks. Or vice versa. But in the end, the whole animal is salted evenly and lightly, snout to tail.
• Arrange the pig in the roasting pan, spine up, rear legs tucked under, with feet pointing toward its ears and its two front legs out ahead in front. Sometimes the pig needs a sharp, sturdy, confident chiropractic crack on its arching spine, just to settle it in comfortably to the roasting pan, so it won’t list to one side or topple over.
• Put the potato deep into its mouth, and place in the oven, on the bottom rack, and roast slowly for about 4 to 5 hours, depending on the size of your pig. (Plan 15 minutes of roasting time per pound of pig; if you have a 20-pounder, then you’d need about 5 hours total cooking time.) Add a little water to the roasting pan along the way if you see the juices are in danger of scorching, and loosely tent the animal with aluminum foil in vulnerable spots — ears, snout, arc of back — if you see them burning. For the last half-hour, raise the oven temperature to 450 degrees, and cook until the skin gets crisp and even blistered, checking every 10 minutes.
• Tap on it with your knuckle to hear a kind of hollow sound, letting you know the skin has inflated and separated from the interior flesh; observe splitting of the skin at knuckles — all good signs the pig is done. Or use a meat thermometer inserted deep in the neck; the pig is ready at 160 degrees. Let rest 45 minutes before serving.
• Remove the potato, and replace it with the apple. Transfer the pig to a large platter; nestle big bouquets of herbs around the pig as garnish. Save pan juices, and use for napping over the pulled meat when serving.