Andre has been spit roasting pigs for years, and has the process down pat. These are his instructions for a perfect, melt in the mouth tender spit roast. Success is in the two "P's" - Patience & Preparation. If you pay attention to those details in the beginning, the rest will fall into place, and you will end up looking like a Master Chef.
Pro Tip: "It always takes longer than you think it’s going to."
Equipment Required - You need a reliable spit that will keep running for 7 hours, and not stop half way through.
Score your pig and rub on the salt and spice mix. We love a 50/50 combination of Chinese 5 spice and rock salt. If the skin is dry, a light baste of lard or olive oil will help the rub to attach.
I’ve never been to the dark side and cooked on gas, as I feel cooking over wood produces a superior, smoky flavour that permeates the meat. For this reason, these instructions focus mainly on spit roasting over wood.
Allow plenty of time and space to make the fire, as it needs to burn down to coals, before the meat is put on, and there needs to be room to slowly add more wood throughout the day.
Most commercially available spit roasters are inadequate for a whole pig, and will only cook a leg, so be certain to check the specifications of your roaster, before trying to spit your whole pig. Whatever spit roaster you use, it needs to be height adjustable, so the pig can be adjusted to the heat of the fire.
Your pig needs to be secure on the stake. The legs will shrink as the pig cooks so secure it along the spine, as well as the legs. The legs must be well attached to the bar, so that the carcass does not twist during cooking and fall into the fire – not a good look.
Once your coals have burned down, place the spitted pig over the top. It takes 2 people to put a spit pig over the fire, so don't even try to do it alone.
Equipment Required - You need a reliable spit that will keep running for 7 hours, and not stop half way through.
Score your pig and rub on the salt and spice mix. We love a 50/50 combination of Chinese 5 spice and rock salt. If the skin is dry, a light baste of lard or olive oil will help the rub to attach.
I’ve never been to the dark side and cooked on gas, as I feel cooking over wood produces a superior, smoky flavour that permeates the meat. For this reason, these instructions focus mainly on spit roasting over wood.
Allow plenty of time and space to make the fire, as it needs to burn down to coals, before the meat is put on, and there needs to be room to slowly add more wood throughout the day.
Most commercially available spit roasters are inadequate for a whole pig, and will only cook a leg, so be certain to check the specifications of your roaster, before trying to spit your whole pig. Whatever spit roaster you use, it needs to be height adjustable, so the pig can be adjusted to the heat of the fire.
Your pig needs to be secure on the stake. The legs will shrink as the pig cooks so secure it along the spine, as well as the legs. The legs must be well attached to the bar, so that the carcass does not twist during cooking and fall into the fire – not a good look.
Once your coals have burned down, place the spitted pig over the top. It takes 2 people to put a spit pig over the fire, so don't even try to do it alone.
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Your pig is at the right height from the fire when you can hold your hand underneath the carcass without burning your hand. A long slow cook time is what it's all about. Don't burn the outside while leaving the middle raw. Patience is your friend. It may not look like anything is happening for the first hour or so but have faith in the process - it will be worth it.
Watch the spit all day, ensuring the fire remains constant and your pig keeps turning. This is an extremely difficult job, which may require several beers. Cooking time will vary according to the size of the pig: Leg roast - 4 hours Small pig - 5-6 hours Medium pig - 7 hours The carcass may start to look burned; but this is just the juices coming out. There can also be a little smoke, at times. Both are perfectly normal and nothing to be concerned about. |
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You will know it's cooked through when the joints start to loosen and the carcass starts to move on the spit.
At this point, you need some crackle. Start anywhere on the pig, and turn the spit roast off. The side exposed to the coals will start to crackle, watch closely so you don't scorch your masterpiece. Turn the spit roast back on and turn the pig around slightly. This process usually takes around 6-8 stops.
Remove the pig from the fire, and place on your carving surface – a rustic wooden slab is both beautiful and practical, when supported by 2 work horses. Rest for at least 15 minutes, to allow the meat to relax, and the juices to be reabsorbed.
Once the spit bar has cooled, remove all the hardware, carve and enjoy.
At this point, you need some crackle. Start anywhere on the pig, and turn the spit roast off. The side exposed to the coals will start to crackle, watch closely so you don't scorch your masterpiece. Turn the spit roast back on and turn the pig around slightly. This process usually takes around 6-8 stops.
Remove the pig from the fire, and place on your carving surface – a rustic wooden slab is both beautiful and practical, when supported by 2 work horses. Rest for at least 15 minutes, to allow the meat to relax, and the juices to be reabsorbed.
Once the spit bar has cooled, remove all the hardware, carve and enjoy.
