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Roasting A Whole Hog Using Our Oven
& Pan Method |
- The Hog Roaster needs to be positioned on a level surface.
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 Place the pig on the raised
stainless steel tray and score
all
over using a Stanley type knife.
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- Run a sheet of wide aluminium foil over the length of the pig.
Small double layers can be used to protect
the snout, ears and tail.
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- Fill the tray with approx. 50 mm water. The water will also
indicate whether the roaster is standing level or needs adjusting.
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- Light the burners and put the special shaped insulated oven
cover in place and leave for up to 2 hours on full flame.
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- The water level should then be checked every hour or so afterwards,
adding more water when needed. At this stage the burners may be
lowered for longer, slower cooking.
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- To check on the readiness of the pig, place a temperature probe
between the shoulder and shoulder blade. The temperature needs to be 80ºC
or close. The Environmental Health recommend that the pig is
cooked through to the bone, at least 75°C at all points
of the pig.
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- When the temperature has been reached, remove the length of foil and
cook on full flame for a further 45
minutes to allow the skin to dry and harden.
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- Lift off the oven cover and as it will be very hot, remove it to a
safe place.
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- The Extended Hood - holds 3 x 1/1 bain marie pans, used to roast
chicken portions/other meats, jacket potatoes etc.
Slide out pans before
lifting off hood.
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- Turn the burners down, take off any remaining foil and maintain a
low heat throughout carving.
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- While the burners are on, a small amount of water must be kept in
the tray, enough to cover the bottom so that it does not burn
dry.
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The pig is now cooked to perfection with beautiful crisp crackling,
ready to carve and serve.
© M E Haines |
