Whether using it for a special occasion such as an outdoor festival or holiday held at their restaurant, or for a weekly or monthly pig or lamb roast, they know this small investment will keep the patrons coming back for more.

The Caja China, or China Box is a versatile box and if it lands in the hands of a smart restaurant owner / executive chef then it can make magic in their establishment. Roasting a whole pig is the most common use for the cajun microwave but I have been seeing chef’s really think outside the box and cook all sorts of meals within this box, appealing to a variety of pallets. Pork shoulders, ribs, whole chickens, ducks…etc.

The great thing about this is that you can cook a greater amount at one time which cuts down the waiting time for the guests in getting their food; I don’t know about you but when I am hungry I want my food. In all reality, this will allow the chefs to manage their backroom more efficiently and the manager will have a happy front of the house that will definitely bring them back for more.

An investment in lacajachina is a smart move allowing for versatility in the menu that will always have your guests coming back for more. Increasing foot traffic will ultimately increase your profit and before you know it that caja asadora will have surpassed it’s initial investment.

I challenge you as a restaurant owner and chef to think outside the box and start cooking inside the box. Happy roasting!

This Caja China style Roasting Box from Latin Touch roasts up to a 70-80 whole pig.

Let’s start with the Roasting Box or Caja Asadora (also known as a Cajun Microwave in some areas.) This is a wooden box that is lined on the inside with either galvanized steel or aluminum depending on the model you choose. The top of the box is closed with an ash pan and charcoal grid. The charcoal rests on the top of this pig roaster, above the charcoal grid. This method allows the meat to become moist and tender within 5 hours because of the oven-like effect of the enclosed cooking area. This china box also allows for easy mobility thanks to the wheels and long handles.

So what is the actual cooking process? It is fairly simple. When buying the pig ask the butcher to butterfly it. Season your pig the night before with your favorite spices. We are partial to the Mojo Criollo marinade, which is a staple in many latin cultures.  Make sure to bring your pig back to room temperature before starting to roast. This will help ensure that your Caja China cooking times do not exceed the advertised time of 4-5 hours. Once you are ready to start cooking, place the pig between the two steel racks and secure it with the S hooks. You will place the pig skin side down inside the roasting box, then cover the box with the ash pan and charcoal grid.

You will need about 14 lbs of charcoal to start with. We recommend using a chimney starter to evenly light the charcoals before spreading out over the box.  Make sure you keep the pig covered and the coals monitored for about 3 hours, peeking ever so slightly throughout to make sure there are no hot spots. Every hour or so you will need to remove the ash and add 8-10 lbs of fresh charcoal to maintain the cooking temperature within the box. At about the 3 hour mark you are going to want some help because it is time to flip the pig. You will place the ash tray and charcoal grid on top of the long handles. Each person will grab one end of the double racks holding the pig and flip so that the skin is now facing up. This is the last leg of the cooking process. For the next hour or so, after having added your fresh coals, you will cook the skin to your desired crispiness. Once it looks ready and the temperature of the meat reads about 190 degrees you are ready to present your creation to those patiently waiting to sink their teeth in!

The LaCajachina method requires little maintenace, and is a great excuse to gather around the china box, drink some beers and have a few laughs as the pig roasts. The cooking time is definitely great, you do not have to be slaving as you cook for hours on end or waiting around 10 plus hours to eat.

Time to enjoy the fruits of your labor…

Next let’s look at the Spit Rotisserie. This method is definitely interesting to watch as you see the pig turning hours as it cooks. Once the pig is seasoned and prepared for mounting you will place it through the spit rod, securing it with the spine hook and forks. The coal is on the bottom tray and the rod is turned by an electric motor. Not much to it huh. This method is fairly easy the pig appears to basically cook itself. However, there are some drawbacks. For one, the cooking time is a lot longer, anywhere from 10 hours and up. This is a result of the heat lost to your surroundings as the pig is being cooked in the open, unlike the enclosed space of the Caja China. You will need to have a lot of appetizers and finger foods to keep your guest at bay as the wait for the main course!

This Spit Rotisserie from Latin Touch roasts up to 60 lb pig, lamb, or goat.

The other aspect of the spit rotisserie that is often overlooked is the necessity for an electrical outlet. Any time electrical components are involved, of course, there is the potential for malfunction. Be sure to purchase only high quality products, such as the rotisserie pictured above. A flawed or cheap motor can make a great party into a nightmare! Choosing the right manufacturer is key.

Either way you chose, the outcome will be delicious and your guests will be asking you when you will host the next party so they can bring their friends to sample the mouth-watering results that a well done roast will provide. The Spring is here, and Summer grilling season is around the corner. Until then, happy roasting!

The night was perfect with the smell of delicious pig’s roasting in the Caja China from 19 different chef’s, mojitos and of course the wine was flowing. I was in much anticipation and did not know where to start this delectable journey for my taste buds. This event was hosted by local chef Michelle Bernstein and sponsored by a household name in any latin home, Goya Foods. It amazed my how many different ways pork can be cooked in la caja asadora, then again I am not a culinary chef by trade. Here are a few images of some of the masterpieces we got to sample at the event.

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This was host Michelle Bernstein‘s creation, Lechon asado with Vietnamese noddle salad.

This dish is from chef Ingrid Hoffman, Tequila-chipotle pulled pork buns. Can you say yummy! She is one of my favorite chefs and she gave the attendees an at home experience as she hugged, kissed, shook hands and explained her creation in detail.

This was from Jorge Padron, Lechon asado with Cuban style risotto. This was probably the one that most resembled what I am accustomed to eating at every family party and holiday and it tasted just as good.

The evening was not just about trying the different styles of pork cooked in the roasting box and prepared in different was, it was a competition between these 19 chefs for the coveted Pat La Frieda “Piggy Choice Award” which was voted by those attending and tasting. This years winner was a first timer to the event, Chef Ryan Nielsen from Bongo’s Cuban Cafe and Lario’s on the Beach with his truly delicious traditional lechon asado and sweet maduro mash layered on crispy pork skin and topped with crunchy spanish onions. Yes, it sounds as amazing as it tasted and looked…

This event was great and I was so happy I was able to attend and be part of these culinary masterpieces. It was also great seeing so many ideas come out of the same cooking method, roasting a whole pig in La Caja China. I can’t wait to get our roasting box and put it to use soon, maybe I will impress the family with some yummy creation.

Happy roasting, until next time!

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The event will showcase local chef’s and world class chocolatiers while presenting a selection of fine food products and beverages. With over 80 vendors throughout the gardens offering up samples of their best, this is going to be an event worth your time. We will be set-up alongside some of Miami finest eateries serving up pulled pork sliders and other goodies in our roasting box, letting you experience firs- hand the delicious delicacy of pork cooked in a cajun microwave.  There will also be live cooking demonstrations and pairing seminars of fine foods and chocolates as you peruse the beautiful botanical gardens. Of course, crafted beer, wine and spirits along with some entertainment will top off your experience.

This is a definite family event, there will be an area within the gardens that has a water splash and play area, as well as a petting zoo for kids. After all the chocolate tasting they might need an area to run off that sugar high while you enjoy some live music. We are thrilled to be part of an event with so many amazing chefs, restauranteurs, and entrepreneurs in attendance.

Too leave you with an inspiration to come by and visit if you are lucky enough to be in Miami, or to plan your next trip for the 2014 show…feast your eyes on what you can be enjoying…

Now how is that for temptation! We hope to see you as we are are firing up our CajaChina…until next time, happy roasting!

I have written past posts highlighting different meals that you can make in your roasting box, well at this event there are roughly 17 different ways the pork will be prepared using La Caja China. Can you imagine! Local chefs from Miami such as Michelle Bernstein making a whole Whole Lechon Asado with Vietnamese Noodle Salad  & Pork Dashi. Ingrid Hoffman making Tequilla-Chipotle Pulled Pork Buns with Fennel-Tomatillo Curtido , Avocadolicious Sauce & Toasted Coriander Seeds. Cory Lambert from Swine Southern Table & Bar restaurant making Pork “Brisket on a Biscuit” Vanilla Pork Belly, Blackberry Jam and Buttermilk Powder White Chocolate Pork Rinds…and that just names a few locals. There will also be a few great chefs from the great city of New York showcasing their roasting talents, such as Cesare Casella from Salumeria Rosi, Brad Farmerie from Public and Harold Moore from Commerce. I wish they had all the recipes to take home so that I can give my culinary skills a try because they sound delicious.

The South Beach Wine and Food festival spans over 4 days and hosts different events throughout Miami aside from South Beach. You have cooking demonstrations, seminars, dinners, brunches and parties with top chefs and personalities from The Food Network. Beer and wine tastings along with a wealth of food to taste is located in the Grand Tasting tent, the biggest tent set-up right on the beach. Here you can rub elbows with many celebrities while giving your palate a treat.

This event is quite the experience and for me I enjoy the Swine and Wine event and the Grand Tasting, definitely both are worth my money and my stomach and taste buds thank me every year. If you ever need an excuse to come visit Miami and get away from the cold then this would be one good excuse! Hog roasting and wine is the fine dining of what can be accomplished with your roasting box. Here’s to some happy roasting…

I started doing a bit of research online and found that there are some restaurants who are now featuring dishes prepared in lacajachina for special celebrations. Some establishments actually cook a whole pig for Sunday brunch while others have a different item everyday on the menu. An excellent example of this growing trend can be found in Phoenix, where at The Mission and Cafe Blink, which were highlighted in The Phoenix New Times. I think this is an ingenious idea and these chef’s should be applauded for spicing up their menu and giving their guests a reason to come back. If you look at this from a business perspective it makes total sense! You, as a chef, purchase a caja asadora for roughly $189 plus shipping. You buy your meat, let’s take a whole 80lb pig, and roast it for approximately 5 hours, you know have enough meat to feed roughly 80 people or more. Give a price range of each meal anywhere from $10-25 and you have paid your initial investment your first day. How many different main dishes and appetizers can you create? That’s really up to you. Not only can you provide different foods on your menu but you can create an exciting atmosphere if you decide to bring the cooking to the front of the house and treat your patrons to the thrill of cooking with a China Box. Let them witness how those new dishes come to life by creating a treat for every sense…I would definitely make a reservation!

You will be the talk of the town by thinking outside of the box and cooking inside of the box…La Caja China.

We have made it a tradition with our group of friends, we gather around the Roasting Box (also known as a cajun microwave) and enjoy some appetizers (usually wings, hot dogs and burgers) on our top grill while waiting for the main course. I can honestly say our party has grown each year that we actually put a screen projector outside in the backyard to watch the football game. The cajachina and Superbowl Sunday has become quite the pairing so if you need a new kick for your Superbowl party this might  be the way to go.

We still have time to get you a new La Caja China delivered. Give us a call at (305) 967-3020 or visit us online at http://www.shoplatintouch.com.

Remove all items from the boxes and lay them out, make sure you have all the pieces and look over the instruction sheet. I like to keep the items grouped together (panels with panels, the wheels together..etc) as it makes it easier to locate the item you will need next. Place any accessories, such as the top grill or rotisserie kit, to one side as you will only need those once you are ready to cook your first pig.

Step 1: Attaching the wheels

Grab the end panel with the pre-drilled holes at the bottom of the legs. Take the hexagon bolt and insert washer followed by the 1st wheel and insert it to one of the holes at the bottom of the leg, secure with a locknut. Repeat for the other leg.

Step 2: Attaching end panels to the bottom panel

MAKE SURE ALL METAL SIDES FACE INWARD. Take one end panel and place it at one end of the bottom panel where the holes align. Inset 2 inch bolts through the holes with washers flush to the wood on the underside. Tighten with wing nuts. Repeat on the other side with the second end panel. You should now have two legs, two wheels and a base, your lacajachina is starting to take shape.

Step 3: Attaching the long side panels

MAKE SURE ALL METAL SIDES FACE INWARD. Grab one panel and line up the holes, insert 2 inch bolts through the holes with washers flush to the wood on the underside. Tighten with wing nuts. You should now have a box with the metal sides facing inside. 

Step 4: Securing the long sides

Attach the large metal rails to the long side panels. Insert bolts through holes were indicated and place a washer inside and outside, flush against the panel, tighten with a wing nut.

Step 5: Securing the end panels

Take the short rails and snap onto the end panels.

Step 6: Lay the drip tray inside the box followed by the double racks.

Step 7: Final touches

The ash pan will lay on the rails on the top of the box and the charcoal grill will lay on top of the ash pan. Make sure you have placed the handles on each side of the ash pan and charcoal grill. Fix the metal handles to the end of the roasting box where the holes indicate, they should go on the end without the wheels for easy movement of your cajun microwave. 

Congratulations, you are ready to start roasting!

I like to suggest a pre-burn of your new box prior to cooking your first meal. Wipe down the inside of the box with oil and do a dry burn, nothing should be inside the box, place your coals on the charcoal grill and burn for approximately an hour. Now you are really ready to start enjoying some great meals with the new member of your family, La Caja China!

The Caja China and Spit Roaster in action…

Setting-up the unit:

Caja Asadora/Hog Roaster – The set-up process of this unit should take you about 30 minutes with just a screwdriver and adjustable wrench. Everything you need comes with the Roasting Box, the hardware to build the box and the items needed to roast your pig. You will have to put together the four walls, the wheels and the handles and you are ready to start cooking.

Spit Rotisserie – Everything you need to build is also provided and typically takes about 45 minutes to build, depending on the manufacturer.

Cost of the unit:

La Caja China / Caja Asadora – These roasters can range from $189.95 to $1250 depending on the size of the animal you choose to roast and the style and look of the box. The wooden box is most common but as time changes the boxes also evolve and the new steel exterior units tend to cost a bit more.

Spit Roaster – This style starts at about $389 and the price goes up from there.

Time to Cook:

Caja Asadora / China Box – Typically for an 80 lb whole pig you are looking at a cooking time of 4-5 hours. The cajun microwave is a heat sealed unit so it allows the pig to cook like a pressure cooker evenly and quickly. You also are able to save money on the amount of charcoal you buy because this style of cooking gives you more control of the amount of heat used as opposed to the spit rotisserie. The cooking is pretty self sufficient as long as the box is closed throughout the cooking time to make sure the temperature is being maintained. You should open the box about every hour to make sure there are no hot spots and that the cooking is progressing nicely. A digital thermometer is great to use because it allows you to keep an eye on the meat temperature without having to keep the box open for a long period of time.

Spit Rotisserie – Due to the nature of this cooking method you are looking at a twice the cooking time of 8 hours or more. You tend to lose a lot of the heat because you are cooking the pig exposed to the elements which makes it challenging to maintain the appropriate heat temperature over a consistent time. You also have to make sure you have a lot of coal on hand to keep the temperature as consistent as possible throughout the cooking period. The type of rotisserie will also dictate how much work you need to do to cook the pig. If you have a hand-cranked unit then you have to make sure someone is manning the station at all times and turning the pig throughout the cooking time. If you happen to have a battery operated unit you have to make sure that it is not too close to the heat because it has the potential to over heat and if you lose that piece of the equipment that can cause a big problem in cooking your pig.

Results of the finished product:

Caja China – Due to the roasting box‘s way of cooking, charcoals above the box push heat inside the sealed box to cook the meat evenly like a giant pressure cooker. This allows the meat to come out tender and juicy. Since you begin the cooking process with the underside facing up you are cooking the pig from the inside out, leaving the cooking of the skin until the last 45 min allows you to get the crunchy exterior everyone loves without drying out the meat. Being able to control the temperature throughout the approximate 4 hour cooking time is key to making sure every inch of that pig is cooked. Also, since you have to butterfly the pig in order to cook it in the china box, that allows the meat to cook evenly and quicker with this method.

Spit Rotisserie – The meat cooked in this manner can run the risk of drying out in certain areas but there are a lot of factors. The meat often dries out due to the direct heat and open air which allow much of the heat to escape. Also, since a pig is typically wrapped around a spit there is no exposure of the ribs or underside during the cooking process so you are actually cooking a whole pig from the outside in. The pig is also being rotated continuously so it makes it harder to focus on an area or know what part of the pig is being over cooked or under cooked.

Hopefully this comparison of products has shed some light on any questions or concerns you might have had regarding either of the units, La Caja China or the Spit Rotisserie.

Each method is suitable for any lifestyle and can help bring family and friends together for great food, drinks and company. Happy roasting!

Appetizers with your Cajun Microwave

Grilled Red Onions and garlic cloves – talk about yummy, this combo gives a sweet side to any meal coming out of your cajun microwave.

• Cut large red onion in half and break it down into the rings, you can cut them down but don’t make them too thin because they will not cook well. I typically leave two or three rings together when I cook them on the grill. Guide yourself by the number of guests, red onions tend to be large so 1-2 should be ok for a few people.
• Spread them on a plate or large surface to season with Extra Virgin Olive Oil, garlic powder, pepper and Emeril’s Bayou Blast Seasoning. You can add a little salt but be careful because the Bayou seasoning does contain salt.
• Gather the heads of garlic, you can portion out at least one whole head per guest. Cut the top of the garlic head exposing the cloves. Do not remove them.
• Season the garlic with Extra Virgin Olive Oil and the Bayou Blast seasoning.
• Place the onion and garlic (cut side up) onto the caja china top grill and let it cook for about 30 min until you start seeing the onion getting softer and the garlic cloves become a little darker and separate from the the paper.
• Serve and enjoy…the garlic is nicely presented as the entire head and the guests can use their fork to pick out the garlic clove.

Grilled Vegetables

• Gather some of your favorite vegetables such as zucchini, squash, eggplant, red pepper…
• Cut them length wise, 1/2 inch thick…you can cut the pepper in four
• Place them on the top grill of the roasting box and season with Extra Virgin Olive Oil, salt, pepper and garlic
• Cook for about 15 min, turning occasionally, you can also season the other side after the initial turn with the olive oil and garlic

I took the following recipe from Bobby Flay, it’s a twist to the regular Latin plantains that you can cook with your caja asadora/china box, I will be trying this recipe this weekend!

Grilled plantains with Rum Brown Sugar Glaze

Dark Rum – 2 cups

Dark Brown Sugar – 3/4 cup

A pinch salt

2 tablespoons unsalted butter, cut into small pieces

6 very ripe plantains (should be almost black), peeled and sliced on the bias into 1/2-inch thick slices

Canola oil - 1/4 cup

Heat top grill to high. Place rum, brown sugar, and salt in a small saucepan and cook until the sugar has melted and the mixture reduces and thickens slightly. Stir in the butter until melted. Remove from the heat.

Brush the plantains with oil on both sides and grill until golden brown and caramelized, about 3 to 4 minutes per side. Brush with the glaze during the last few minutes of grilling. Remove from the grill and brush with more of the glaze before serving.

I hope these ideas and recipes come in handy for your future uses of lacajachina and keep your guest’s tummy’s happy as they wait for the main course. I know I have yet to hear a complain from my hungry guest with these treats and I can’t wait to unveil the new recipe for the plantains.

Happy roasting, until next time!