Best Home Hog Roast With Chilli Pig Sauce Recipes

HOG ROAST RECIPE WITH RICE AND BLACK BEAN DRESSING

Hog Roast Recipe With Rice and Black Bean Dressing image

Hog roast recipes are though very delicious takes a lot of time in preparing. You can serve hog roasts with varieties of sauces like BBQ sauce, homemade apple sauce and also garnish it with varieties of vegetables or just salad leaves. The following recipe is about a 2 day procedure and order a suckling pig that has been cleaned properly from your butcher.

Provided by Mark Adolf

Categories Lunch/Snacks

Time 3h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 (15 lb) pig
1/2 cup garlic
1/2 cup parsley
1/4 cup thyme
2 tablespoons kosher salt
2 tablespoons cracked pepper
3 tablespoons salt
2 tablespoons black pepper
2 tablespoons cumin powder
2 cups onions
5 -6 oranges
2 -3 lemons
2 -3 limes
1 cup olive oil
3 bay leaves
1 1/2 cups white wine

Steps:

Clean the pig and remove the eye balls.
Take a sharp knife and make cuts on the pig skin all throughout. This will help in better penetration of the spices and also prevent bursting.
Sprinkle kosher salt and cracked pepper over the entire pig and pack it tightly inside a garbage pack and place the bag inside the fridge for about 12 hours.
Use a small yam to keep the pig's mouth open. Take the pig out and rinse it properly.
Now take a bowl and mix all the ingredients well. Keep the pig inside in the bag again and pour this marinade from the top.
Tie tightly and refrigerate again for 12 hours, turning the pig every three hours. Take the pig out and keep the marinade.
Fill the cavity with the stuffing (recipe later). Tie the cavity with a needle and thread. Use aluminum foil to cover the tail and place the pig on a preheated oven (350 degrees) for about 5 hours, flipping in over every hour.
After heating the olive oil in a pan, add the onions and celery. Sprinkle salt and pepper. After 2 minutes, add the lean pork pieces.
Saute for 3-4 minutes and add cumin, parsley and garlic.
After another minute remove from heat and add the rice and beans. Mix well.

Nutrition Facts : Calories 735.1, Fat 55.5, SaturatedFat 7.7, Sodium 8744.1, Carbohydrate 47.4, Fiber 9.9, Sugar 21.2, Protein 5.7

CONTEST-WINNING OLD-FASHIONED POT ROAST

Contest-Winning Old-Fashioned Pot Roast image

Every time I fix this recipe for friends, it's asked for - and usually by the husbands! As a new mom (Mike and I are the parents of a 9-month-old son) who works full-time, I also like how easy it is to prepare. It's one of our favorites. Some people I've shared the recipe with have used a beef brisket in place of the regular roast. For a bit different taste, I at times add red wine vinegar. My mom started me cooking young. I made my first from-scratch Thanksgiving dinner at 13. After that, I figured I could tackle about any cooking! -Georgia Edgington, Crystal, Minnesota

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 beef eye round roast (3 to 4 pounds)
1 bottle (12 ounces) chili sauce
1 cup water
1 envelope onion soup mix
4 medium potatoes, cut into 1-inch pieces
5 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces

Steps:

Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.

Nutrition Facts : Calories 338 calories, Fat 6g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 982mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.