Superbowl Sunday + Caja China = an amazingly delicious time!

The greatest day in football is fast approaching, the only day even non-football enthusiasts gather to watch, Superbowl Sunday! What better way to feed a bunch of hungry football fans than roasting a pig with your very own Caja Asadora/Caja China. Imagine serving pulled pork sliders or juicy whole roast pork with rice and beans in about 4 hours!

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.

How to build your Caja China

So you have finally received your very own caja asadora on your front steps…now what? Don’t let the two boxes intimidate you, the assembly of this box is very simple and should take you no more than 20-30 minutes. Rest assured everything you need to assemble is already included, grad an electric drill and make some space, I am providing you with pictures and instructions to help you through the process. You will be roasting in your new cajun microwave before you know it!

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!

Caja China vs Spit Roaster…What’s the difference?

This is a question we get quite a lot regarding our lacajachina, everyone wants to know what is the difference between other styles of roasting. I have decided to break down each hog roaster by different categories so you can see where each roaster differs and have a little more knowledge in the world of pig roasting…

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!

It’s the small things…that I cook with my Caja China

All this talk about whole pig roasting in the china box I thought I would take a second to shed some light on some of the smaller things that can be done with the lacajachina. While the pig is cooking away, you have a perfectly good fire on top that can help make some amazing treats to keep your hungry guest happy as they patiently wait for the main course. I have invested over the years on a few very important accessories that help me get the most from my hog roaster, a top grill and a rotisserie kit. The appetizers and side dishes you can make are endless and really give you the most use of your roasting box. Here are a few of my favorites and real crowd pleasers for those hungry guest.

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!

Pig Roast Holiday Do’s and Don’ts

The first week of December is upon us and family is gearing up to head to your house this holiday season to enjoy a cajachina pig roast. Stress is the only thing going through your mind when you host…am I going to have enough food, is it cooked well, how long do I cook it for, how much food do I need…ahhhh! I have had the same feelings time and time again but I have also learned along the way that if you prepare yourself ahead of time everything should be smooth sailing. Go ahead and take out the china box now, make sure you have all your parts and maybe you want to buy something new this year, some accessories like the caja china grill top (I have it and it is great for appetizers while you wait for your pig to cook).

Top Grill for La Caja Asadora/Roasting Box

Party’s alone can be stressful and when you mix in family sometimes it can double, but no worries, I am going to give you a few tips to help you actually enjoy your pig roast this year. Here are hog roaster do’s and don’ts as well as some general party do’s and don’ts that should make you the host/hostess of the year!

Roasting Box Do’s and Don’ts:

Tip 1 – Marinating is a huge factor in a successful and delicious pig for you and your guests. I suggest you brine/marinate your whole pig from the day before. You can check out our past blogs for some marinating recipes to give you some ideas.

Tip 2 – Cook it slowly. You can’t rush greatness so don’t try and cook your pig at 6pm and eat by 8pm. This method of pig roast takes time so plan on setting up and cooking your pig early and for roughly about 4-6 hours depending on the size of your pig. A good rule of thumb is 1 hour for every 10Lbs. For best results make sure your pig is at room temperature before going into your caja asadora.

Tip 3 – Make sure you get the right charcoal. I like to use Kingsford charcoal because it lights fast and burns longer than most. DO NOT USE INSTANT CHARCOAL. This is very important so that you do not burn or under cook your pig, you have more control with the regular charcoal. Also, use slightly less charcoal on your pig roaster than recommended the first time around. This will allow you to get a feel for how the china box cooks, and how to achieve the best results.

Tip 4 –  Cook Slowly…just in case you missed it earlier. Really, by starting your pig up early you have less to worry about when the guests start arriving. They can see the final stages of the cooking process when the hog roast is complete. You would rather have them in suspense of that fall off the bone pig…so take your time with it.

Tip 5 – Try not open the box for the first 3 hours of cooking…no peeking! This is a great time to entertain your guest with appetizers and drinks to keep them in suspense with the amazing aroma coming out of your china box.

Tip 6 – Make the moment when the pig is taken out of the box an event! This usually doesn’t require a lot of work, as a crowd typically begins gathering around your lacajachina well before its time to show your wonderful achievement to the world. This is certainly always a crowd pleaser, so gather the crowds and present your finely cooked pig. Let it stand for a few minutes to cool before serving and digging in.

Cooked pig in lacajachina

Entertaining Do’s and Don’ts

Tip 1 – I suggest having as much done prior to the first guest arriving. I like to make appetizers and side dishes as far in advance as possible that way the kitchen is not a mess and you don’t look like a crazy person running around. So like cooking in your caja china early, try and make the sides early too.

Tip 2 – Don’t feel like you have to cook everything you are serving. You are already making a delicious pig in the hog roaster so take it easy on yourself (at least as much as possible). If you can make simple sides quickly or easy and delicious appetizers then go for it if not there is no shame in buying some prepared dishes that taste homemade. I will sometimes buy a dessert if I am going to prepare the sides or appetizers and vice versa. As long as you present the dish nicely nobody will ever know…it will be our little secret!

Tip 3 – It is always better to have left-overs than not enough so here is a little guide to keeping all your guest happy: approximately 1lb of pork per person, side dishes are approximately 1.5 cups per guest, 6 pieces of appetizers per guest…if you want to be safe you can always go a little over and prepare take home bags for your guest if that want some for tomorrow.

Tip 4 – Don’t walk around cleaning everything every 5 min…you have mostly everything prepared so take time and enjoy your guest and some wine. A good hostess is attentive not  cleaning the house, you can take your time with that tomorrow.

Tip 5 – Enjoy your party!

With these few tips I am sure you will have a holiday party that is smooth and entertaining and you will actually enjoy. Take time to celebrate with your friends and family and enjoy your amazing treats from your cajun microwave.

Raise a glass and toast to great times and a great year!

La Caja China Suckling Pig recipe for the festive month!

Keeping with the theme I have had these past few posts I have found yet another delicious China Box recipe to share. I hope this past Thanksgiving went without a hitch and that your pig roast in the caja china was enjoyed with friends and family. We are now entering the festive month of December and many occasions for you to keep that pig roasting box out and plenty of bags of charcoal nearby. 

As I am perusing the web for new recipes I came across one that literally had my mouth watering from the title…Crispy Suckling Pig with Spicy-Sweet Sour Glaze…spicy, sweet and sour all in one dish, I am in! Imaging having that in your hog roaster, this could very well be the new start to a family tradition. This recipe is courtesy of Adam Perry Lang’s site which hosts a ton of other delicious recipes as well. Here is the recipe for you to enjoy!

Ingredients

Mojo Marinade 
71⁄2 cups freshly squeezed orange juice 
21⁄2 cups freshly squeezed lime juice 
40 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater 
5 tablespoons ground cumin 
5 tablespoons dried oregano, preferably Mexican 
5 tablespoons kosher salt 

Salt Water Brine 
5 gallons (80 cups) water 
4 cups kosher salt 
71⁄2 gallons (120 cups) ice 

Glaze 
1 pound firmly packed dark brown sugar, about 21⁄4 cups 
1⁄2 cup apple cider vinegar
Juice of 8 limes 
6 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater 
10 serrano, or other small, hot chiles of choice, thinly sliced (optional) 
Coarsely ground fresh black pepper

Preparation

According to Adam:

Before you start…
Cooking in the Caja China is a ton of fun, but you have to be prepared. And it is essential to have a friend to lend a hand. Beyond the pig and the items on the ingredient list, you will need to order a #2 Caja China or La Caja Asadora (this will come with two internal racks, “S” hooks, and an extra- large injecting needle). It requires assembly, and I strongly recommend you put it together well in advance of cooking the pig.

Other items to purchase: 
Extra-large cooler with at least a 120-quart capacity 
Ice, enough to fill the cooler twice 
About 80 pounds brick charcoal 
Lighting fluid or other starters. 
Rake 
Large ash can 
Fireproof gloves 
Fire extinguisher 
One 6-foot- table you aren’t afraid to get dirty, or one large, thick piece of plywood set on two sawhorses to create a work surface that can be hosed down.

1. Combine all of the marinade ingredients in batches in a blender, or in a large bowl using an immersion/stick blender. Strain through a fine- mesh strainer into a clean bowl or storage container and refrigerate for at least 12 hours, or up to 11⁄2 days before cooking the pig to allow the flavors to mingle. 

2. In a 120-quart- capacity cooler, combine the water and salt for the brine, stirring and/or whisking to dissolve the salt. Add the ice. 

3. Place the pig in the cooler, feet up, with the cavity exposed. Using the provided injecting needle, and the brine in the cooler, inject the shoulders and the hams going through the flesh side (as opposed to the skin side) in a grid- like pattern. Close the cooler and let brine for 12 hours. 

4. Drain the liquid using the spout on the cooler. Any residual brine or ice can remain in the cooler with the pig. Pour the marinade into the cavity of the pig. Fill a large garbage bag with ice and place on top of the pig. Close the cooler, and let marinate for 12 hours. 

5. Meanwhile, about 1 hour before removing the pig from the marinade, set up your work area and the Caja China. Place the provided drip pan in the bottom of the Cajun Microwave. If you don’t have a work surface large enough to hold the pig, position a large piece of thick plywood on two sawhorses. Place the bottom rack on the surface with the triangular pieces facing down. 

6. Remove the bag of ice from the top of the pig. Keeping the marinade in the cooler, lift the pig, and place, belly side down with the legs extended, on the rack. Pour salt over all of the pig’s skin and, using your hands, rub it into the skin, letting any excess remain on the surface. Let sit for 30 minutes. Rub the pig again with any residual salt and let sit for another 30 minutes. 

7. Hose down the pig to remove any excess salt. Position the top rack on the skin side of the pig with the triangles facing up. Secure the two racks together by attaching the “S” hooks. Depending on the size of the pig, you may need to go through the skin and flesh on the sides of the belly.

 Cooking Method

8. Place the pig into the La Caja Asadora/China Box, skin side down, and pour the marinade into the cavity. Place the cover (from here on out known as the ash pan) on the top of the box, and then top with the charcoal grid. Pour 18 pounds of charcoal onto the screen and light, using lighter fluid or other fire starters. Once the charcoal is lit, 20 to 25 minutes, using a rake, spread the charcoal evenly over the charcoal grid. Timed cooking begins now. The pig will be cooked in about 51⁄2 hours, or slightly longer as needed to crisp the skin. Do not move the ash pan (not even to peek) until instructed to do so (see below).

For more detailed instructions or if you are a visual learner, check out our video for step by step help.

9. For 5 hours, every hour, spread 9 pounds of new charcoal over the hot coals. At the 5-hour mark (after the new charcoal has been added and spread), carefully lift only the grid, shaking any ash off of the existing coals. The coals will continue to be used. Move the grid with the coals temporarily to rest on the long handles of the cooker. Remove the ash pan from the top of the box and dispose of all of the ashes. If you place the ashes on the ground, be sure to hose them down before continuing. 

10. Lift the pig and flip to be skin side up. Using a chef’s knife cut large “X’s” a quarter inch deep into the skin surface on all exposed areas of the pig. Replace the ash pan and top with the charcoal grid containing the coals. Add 9 more pounds of coals. Cook the pig for 30 minutes to crisp the skin. 

11. Meanwhile, combine all of the glaze ingredients in a large jar (a juice jar is a good size) with a tight- fitting lid and shake to combine. If you don’t have a juice jar, mix in a sauce pan. 

12. Lift a corner of the ash pan and peek at the pig. The skin should be puffed up and crisped. If it isn’t  continue to cook, peeking every 10 minutes. If the pig does not seem to be crisping evenly, check out the placement of the coals on the grid. They may need to be spread out more or moved over the areas that aren’t crisping.

13. Once crisp, lift off the ash pan and charcoal grid together and let rest on the handles of the Caja China. Brush the glaze over all of the skin. Replace the pan and the grid, and cook for an additional 5 to 10 minutes to tighten the glaze. 

14. Lift off the ash pan and charcoal grid together and let rest on the handles. Lift the pig out of the cooker and transfer to the work area, skin side up. Undo the “S” hooks, remove the top rack, gently lifting to tease off any skin that may have stuck. 

15. The pig can be served up by peeling back the skin, cutting it into large pieces, and serving alongside meat that has been pulled using bear paws or heat- proof gloves. But, it is also great fun to peel back the skin, cut into manageable pieces, and let everyone come up and pick out what they like. Season the meat with pepper.

I hope you put this recipe to good use because I know that my family and I will be this weekend. Why wait for a holiday or a celebration? We celebrate life and the ability to share time with each other daily so put the pig to roast and throw back some beer or sip some wine and be thankful for family, friend’s and life!

 

 

Caja China Pork Leg recipe…with a twist!

Dinner time is always a challenge for me as I look at my Caja China and think, what can I do to make this cooking experience in our China Box different? When you are so busy working everyday and taking care of your family it is very easy to fall in that meal rut. Seriously, how many days can you go eating chicken or meat with rice? So I decided to do some research and find a twist to some of the  common meals I cook with my caja china to add some spice to my taste-buds. Sometimes it is about adding a special ingredient that give it that extra kick, and I am not talking about spicy. I found a delicious roasting box friendly recipe that uses a very common item in my household…especially during football season…beer.  Don’t worry, you will not get drunk from eating food made with beer but you will if you drink the ingredient rather than cook with it!  My grandmother tended to do a little more drinking than cooking on some days…haha! The alcohol will burn off so this meal will be safe for even the littlest patron that is going to be enjoying this delicousness from  your pig roaster. The beer really didn’t throw me for a loop as much as the coke did…now that is something I have yet to use as an ingredient, which is why I had to make this recipe…

 

Pork leg in Beer

INGREDIENTS:

1 leg of pork from 11 to 13 lbs. boneless

1 beer

1 liter of coke

1 1/2 tablespoons chicken bouillon cube

4 cloves of garlic

1/4 cup vinegar

5 cloves

5 black peppercorns balls

1 cup sugar

1 handful of herbs

1 tablespoon cornstarch

PREPARATION:

Blend the spices, herbs, garlic, vinegar and chicken broth. Place the leg on a plate and bathe it with the formula. Let marinate overnight. Before placing in the La Caja China bathe with beer, coca cola, cornstarch dissolved in water and with the marinade. Place the tray in the Caja China for 3 hours (covered with aluminum), every 30 minutes should bathe the leg with her juices, once cooked uncover your Cajun Microwave style grill and sprinkle with sugar, recapping for 15 minutes until golden. Remove, slice and serve hot.

Doesn’t your mouth water reading the steps because mine sure did! The key to this recipe is defintiely the marinating overnight because it will let the juices really soak in and really give that pork leg some great taste when you take it out of lacajachina.

I served this up with some rice and beans, yuca with mojo, fried plantains and salad…typical Cuban sides that pair well with every meal, at least in my mind I can’t go wrong.  If you want to go the healthier route, a nice salad and some fresh steamed veggies can make this meal complete. I tend to try and lean more towards the healthier version but I can become over-ruled in my house. If this happened to you, compromise like I do and serve what they want and add the salad, get those greens in!

I hope this meal turned out as delicious for you as it did for me and brought some smiles to your family and full tummy’s for all that ate.

If you are interested in more la caja china recipes feel free to visit our site!