Chancho en Caja China (Peruvian Whole Roasted Pig)

🧂 Ingredients

• 1 whole pig Whole pig (about 20-25 kg)(Ensure the pig is cleaned and dressed by your butcher. For best results, look for a pig around 20-25 kg (45-55 lbs).)
• 200 g Ají panca paste(This is a key Peruvian chili paste, providing a smoky, slightly fruity flavor and deep red color. Available at Latin American markets or online.)
• 60 g Ground cumin(Freshly ground cumin will yield the best flavor.)
• 2 heads Garlic(Peeled and minced or processed into a paste.)
• 500 ml White vinegar(Provides acidity to tenderize the meat and balance the richness.)
• to taste Salt(Generous amount needed for a whole pig.)
• to taste Black pepper(Freshly ground is recommended.)
• sufficient Charcoal briquettes(For the Caja China. Quantity will depend on the size of your cooker and ambient temperature.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a large bowl, combine the ají panca paste, ground cumin, minced garlic, white vinegar, salt, and black pepper. Mix thoroughly to form a thick paste. If it's too thick, you can add a tablespoon or two of water.

   ⏱️ 15 minutes
2. 2

   Marinate the pig: Thoroughly rub the entire pig, inside and out, with the prepared marinade. Ensure you get into all the crevices. Place the pig in a large food-grade bag or container, cover, and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to penetrate.

   ⏱️ 12-24 hours
3. 3

   Prepare the Caja China: Follow the manufacturer's instructions for your specific Caja China. Typically, this involves placing a layer of charcoal briquettes in the bottom tray. Light the charcoal and allow it to ash over until it's glowing red and covered with a white ash (this takes about 20-30 minutes).

   ⏱️ 30 minutes
4. 4

   Position the pig: Carefully place the marinated pig inside the Caja China, ensuring it fits comfortably. Close the box securely.

   ⏱️ 10 minutes
5. 5

   Initial cooking: Place a generous amount of lit, ashed-over charcoal briquettes onto the lid of the Caja China. The goal is to create an oven-like environment. The internal temperature of the Caja China should reach approximately 160-175°C (320-350°F).

   ⏱️ 30 minutes
6. 6

   Roast and monitor: Cook for approximately 4-5 hours. During this time, periodically (every 30-45 minutes) add more lit charcoal to the lid to maintain the target temperature. Rotate the lid and the pig occasionally to ensure even cooking. You can check the internal temperature of the thickest part of the pig (avoiding bone) with a meat thermometer; it should reach at least 71°C (160°F) for safe consumption, but ideally higher for tenderness.

   ⏱️ 4-5 hours
7. 7

   Crisp the skin: For the last 30-45 minutes of cooking, increase the heat by adding more charcoal to the lid. This intense heat will puff up and crisp the skin to perfection. Listen for the sizzle and watch for the skin to turn golden brown and crackly.

   ⏱️ 30-45 minutes
8. 8

   Rest and serve: Once cooked and the skin is crispy, carefully remove the pig from the Caja China. Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring moist meat. Carve the pig and serve hot.

   ⏱️ 30 minutes

💡 Pro Tips

• ✓The Caja China method is a unique Chinese-Peruvian cooking technique that traps heat and moisture, resulting in exceptionally tender meat.
• ✓This dish is a showstopper and perfect for large celebrations like birthdays, holidays, or family reunions.
• ✓Achieving perfectly crispy skin is crucial. Don't be afraid to add extra charcoal towards the end of cooking.
• ✓Ensure your Caja China is properly seasoned and maintained for optimal performance and longevity.

🔄 Variations

• Experiment with different spice rubs, incorporating ingredients like smoked paprika, oregano, or even a touch of brown sugar for caramelization.
• For smaller gatherings, consider using a smaller pig or a large pork shoulder/leg prepared using the same marinade and Caja China technique.

🥗 Nutrition

Per serving