Three Great Sauces For Your Pig Roast Recipe Recipe

Name: Three Great Sauces For Your Pig Roast Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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 jalapeno, 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); 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

Servings: persons

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
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 jalapeno, 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)
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

1
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
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
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.

997

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 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, and more.

Yes, Three Great Sauces For Your Pig Roast Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Three Great Sauces For Your Pig Roast Recipe

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