- Sep 25, 2020
- 260
- 201
I used to roast pigs on a spit, and they were very nice. I stuffed them and sewed the stuffing inside.
On one occasion, I made stuffing from rice, almonds, bread cubes, apricot nectar, sage, and butter, and it was incredible. I applied nectar, sage, and butter to the skin. On another occasion, I made Cuban congri and stuffed the pig with it. This is a mixture of rice and red beans cooked with sofrito.
The food was sublime, but I got complaints because the skin wasn't crunchy.
How do you get crunchy skin on a spit-roasted pig? Back when I lived in Miami, the standard way to roast a pig was in a box with heat from above. You cut the pig up the front, spread the ribs, and flatten it like a doormat. You spray it with salt water while it roasts. The crunchy skin is the best part. The spit doesn't seem to work the same way.
On one occasion, I made stuffing from rice, almonds, bread cubes, apricot nectar, sage, and butter, and it was incredible. I applied nectar, sage, and butter to the skin. On another occasion, I made Cuban congri and stuffed the pig with it. This is a mixture of rice and red beans cooked with sofrito.
The food was sublime, but I got complaints because the skin wasn't crunchy.
How do you get crunchy skin on a spit-roasted pig? Back when I lived in Miami, the standard way to roast a pig was in a box with heat from above. You cut the pig up the front, spread the ribs, and flatten it like a doormat. You spray it with salt water while it roasts. The crunchy skin is the best part. The spit doesn't seem to work the same way.
