It was the first time in all my years of cooking that I was seriously turned off of eating and cooking meat and it largely because of this guy.
For the last class of my Barbecue Style cooking course chef brought in a suckling pig for us to cook, and when I say suckling, I mean suckling. I couldn’t believe how 100% the little pig was, and I was overcome with an incredible sense of sadness that at 6 – 8 weeks old this guy was taken from his mother’s teat so that he could become someone’s dinner or, in my case someone’s cooking demo.
Preparing the pig was relatively easy. After washing him off with vinegar, we rubbed a healthy amount of salt and five-spice seasoning into the skin, and then it went into the smoker/roaster for about 80 minutes. After roasting, the pig was bathed repeatedly in scalding hot oil until the skin started to crackle and get crispy.
Once it was done, everyone crowded around to sample the pig but, I hung back I couldn’t bring myself to cross the line. This weekend is the vegetarian food festival in Toronto. One of my best friends and I are going, and who knows this maybe the start of me becoming vegetarian.
Nah!!!!!!!!!!!!! It was just a moment with that pig.
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