Three Great Sauces for Your Pig Roast

Ingredients

  • 3/4 cup roasted chili oil (use a mix of both oil and the chiles, see note)
  • 1/4 cup chinkiang vinegar (see note)
  • 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 jalapeo, or 2 serrano chiles, or 1 tablespoon crushed red pepper flakes)
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced on a microplane
  • 1/2 cup finely chopped herbs (cilantro, mint, basil, culantro, or a mix)
  • 2/3 cup best extra virgin olive oil
  • 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

Description

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