Three Great Sauces for Your Pig Roast Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated August 09, 2018
Tied Up

Pull the ends of the wire up through the skin on the back of the pig. Use one hand (or enlist the help of a friend) to force the pig's spine down against the beam, the start twisting the wires to hold it in place.

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Want to learn how to spit-roast a whole pig? Read all about it here.

Recipe Details

Three Great Sauces for Your Pig Roast Recipe

Prep 5 mins
Cook 5 mins
Total 10 mins
Serves 16 servings
Makes 2 cups

Ingredients

  • For the Sichuan Peanut and Roasted Chili Vinaigrette:
  • 3/4 cup roasted chili oil (use a mix of both oil and the chiles)
  • 1/4 cup chinkiang vinegar
  • 1/4 cup fermented chili bean paste
  • 1 tablespoon toasted and freshly ground Sichuan peppercorns
  • 1 tablespoon sugar
  • 1/2 cup dry roasted peanuts, crushed in a mortar and pestle into medium-sized pieces
  • 4 cloves garlic, minced on a microplane
  •  
  • For the Thai Lime and Herb Sauce for Crispy Pork:
  • 1/4 cup lime juice from 4 limes
  • 2 tablespoons fish sauce
  • 1/4 cup palm sugar (or white sugar)
  • 4 thai chiles, finely chopped (or 1 jalapeño, or 2 serrano chiles, or 1 tablespoon crushed red pepper flakes)
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced on a microplane
  • 2/3 cup best extra virgin olive oil
  • 1/2 cup finely chopped herbs (cilantro, mint, basil, culantro, or a mix)
  •  
  • For the Spanish salsa verde
  • 4 anchovy filets, finelly chopped
  • 2 cloves garlic, minced on a microplane
  • 1 small shallot, finely chopped (about 2 tablespoons)
  • 1/2 cup green olives, finely chopped
  • 1/4 cup capers, drained and finely chopped
  • 1/2 cup minced parsley
  • 1/4 cup minced tarragon
  • 1/4 cup minced chives
  • 1/3 cup sherry vinegar
  • 1/4 cup honey
  • 2 teaspoons zest from 1 lemon
  • Kosher salt and black pepper to taste

Directions

  1. For the Sichuan Peanut and Roasted Chili Vinaigrette: Combine all ingredients in a medium bowl and whisk thoroughly to combine. Sauce can be stored in covered container in refrigerator for up to 1 month.

  2. For the Thai Lime and Herb Sauce for Crispy Pork: Combine all ingredients and whisk until sugar is dissolved. Sauce can be stored in covered container in the refrigerator for up to 1 week.

  3. For the Spanish Salsa Verde: Combine olive oil, anchovies, garlic, and shallot in small saucepan and heat over medium heat until just beginning to bubble. Remove from heat and transfer to medium bowl. Add remaining ingredients and whisk to combine. Season to taste with salt and pepper. For best color, serve immediately. Sauce can be stored in covered container in refrigerator for up to 1 week.

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