Suckling Pig Around the World

Suckling Pig Around the World

Park Lodge in Spokane

Wednesday, May 8 2019

4:00 PM - 9:00 PM PST

Grab a map and your napkin. I'm using a traditional South American roasting technique with Filipino flavors and brine but served with French sauce on an Italian porcheta style sandwich.

We are brining a suckling pig overnight and stringing it up on a Patagonion cross, slow roasting it for 7 hours over applewood in our pit while basting it with a traditional Filipino wetmop made with cane vinegar and spices. Then breaking it down and serving it with pork jus made with roasted pork bones and white wine in a traditional french sauce. Add pickled jalapenos, wild arugula all snuggled up on a fresh pretzel bun with truffle fries.