Because of the variety of classes and cuisines taught at ICE, we have access to some of the finest quality ingredients that you may not be able to otherwise find at your local grocery store.
Director of Purchasing, Josh Pappas, and the entire team in the Stewarding Department work hard to make sure that ICE students have access to anything and everything they could possibly want to cook. When I started planning my annual pig roast, Josh was kind enough to help me procure a pig through one of their vendors. Right now, the pig is locked away in the walk-in refrigerator on the fourth floor. This weekend, I’ll take him (or her) to New Hampshire to be roasted on a homemade spit for about 6 hours until the meat is tender and juicy. Though there are many different ways to cook a pig, I believe the secret to a succulent pig is a flavorful brine. Over the years, I’ve experimented with different recipes, but I decided to go Italian this year. My recipe is after the jump. Check back on Tuesday to see how it turned out!
Brine
Ingredients
- 6 gallons water
- 6 cups Kosher salt
- 6 cups brown sugar
- 18 branches rosemary
- 3 heads garlic cloves, crushed (skin can be left on)
- 1/2 cup black peppercorns
- 1/2 cup fennel seeds, crushed
Instructions
- Combine all ingredients and stir until salt and sugar are fully dissolved.
- Position pig in a large container and cover with the brine mixture.
- Refrigerate for at least 24 hours.
