Monday, February 9, 2009

Pig Roast Update

So we started cooking it yesterday morning. We sat it on some miripoix with some pork stock, browned it for an hour at 400 degrees or so then covered it up with foil and basting periodically. It wasn't ready come service time, so we had to move our cooking operation a block away at my partners house. It barely fit in the oven but we crammed it in there. With no one to watch it for all of service we just kept the oven at 250 degrees. By 10 pm we had slowed down at the restaurant so my busboy and cook went and brought it back to the restaurant. I watched outside our front door as Colin rounded the corner with a big hotel pan. I could smell the porky goodness from down the road. We popped it back in the oven at 350 for the rest of service pulling it out each time we had an order for paying customers. I really should have scored the head in the beginning as the skin started to tighten up and split away from the skull. So we scored it and covered it with sliced apples. Ideally i want the skin to be edible. I'm not sure if it is going to be possible but we will see. It still wasn't cooked by the time we had cleaned up the kitchen, so we topped it up with some water and put it on overnight in the oven at 300 degrees. Hopefully the liquid hasn't totally evaporated and the restaurant is on fire. I'm surprised im not more worried about getting to work then i am. I'm still in my housecoat sipping coffee, blogging. Time to get a move on. 


Rupert St. said...

Wow! Can't wait to hear how it turned out.
ps. thanks for the update on the pig snouts. I wish I was going to Toronto sometime soon to sample all your deliciousness.

Grant van Gameren said...

Hi Krista, i'm glad your enjoying the blog. please come say hello if your ever down in this neck of the woods!