Pig Legs In Coca-Cola
Okay in my last post I promised you Samak’s recipe for pig legs in Coca-cola and I never break my word, at least not in matters regarding pig legs. His recipe is a little vague, and a little short on precise measurements, but it could not be more intriguing.
So, you find five pig legs. (Ask your butcher. Be prepared for derisive laughter in response.) You put them in a large (ya think?) pot and add 4 bottles of Coca-Cola. (My guess is you don’t want to go with the Diet Coke.) Bring this to a boil.
Add a coriander root (do I know?), some garlic (he doesn’t say how much, I say the more the merrier), three tablespoons of salt, some pepper, a bunch of fish sauce, four cinnamon sticks and some “pongapalo” (If I knew I would tell you.) Add enough water to the pot to cover all the charming ingredients and bring to a boil.
Remove stems from some shitake mushrooms. Pour boiling water over them to soften. Then throw them in the pot.
Boil for at least three hours. (You might want to give it a couple weeks.)
Make a sweet sauce with see-uan. (I have no idea. Stop asking me questions.)
Serves about 60, would be my guess, depending on the size of your legs (no, not YOUR legs, the pigs’) although I don’t know where you’re going to find even three people willing to eat this dish.
A good appetizer might be the Roasted Crickets I told you about in another post. Serve those and follow up with the Pig Legs, your reputation as a cook will spread far and wide: nobody will ever come over for dinner again.
Tags: coca-cola, pig legs, samak
September 23rd, 2008 at 3:23 pm
I think ya should serve it with that chicken you roast with a coca cola can inside. rednecks and thai – what could be better?
Coke Can Chicken
Coke Can Chicken / Coke Butt Chicken
Ingredients:
* 1 teaspoon dry mustard
* 1 teaspoon granulated onion
* 1 teaspoon paprika
* 1 teaspoon kosher salt
* 1 teaspoon garlic powder
* 1 teaspoon freshly ground black pepper
* 1 whole chicken, 4 to 5 pounds
* 2 teaspoons vegetable oil
* 1 can (12 ounces) Coca-Cola
Instructions:
* Combine all the above ingredients except the chicken, vegetable oil and coke or beer.
* Remove and throw away the neck, giblets, and any extra fat off the chicken.
* Rinse the chicken, inside and out, under cold water and pat dry with paper towels.
* Spray with cooking spray or brush all over with the vegetable oil and season, inside and out, with the rub.
* Open the Coke can and pour off about 1/3 of the Coke.
* Set the partially emptied can on a flat surface and place the chicken over the top so the can fits inside the cavity of the chicken.
* Move the chicken to the grill, keeping the can upright.
* Carefully balance the chicken over the Coke can.
* Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours.
* Either wear oven mitts or grab two oven pads, carefully remove the chicken and the can from the grill, and be careful not to spill the Coke because it will be hot and could burn you.
* Let the chicken rest for about 10 minutes before lifting it from the can.
* Discard the Coke.
* Cut the chicken up to your desire and eat right away.
Serves 4 to 6
Note: For a more robust chicken use Beer.
Go to Cristie’s Cookin to find more recipes and spices. Be sure to submit your favorite recipe to win a “Gotcha Covered†apron from Cristie’s Cookin. Cooking lessons for Cristie began at 8 years old with the best teacher in the world — her Mom! Later, she cooked for the restaurant the family owned, and her love of the “trade†has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie’s books at http://www.cristiescookin.com and http://www.tjstokes.com
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2
January 9th, 2012 at 3:33 am
Sorry!
I take your picture “Pig-Leg” and put on my blog.
Thx
April 23rd, 2012 at 4:30 pm
Draw Something…
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