Here is a culinary ritual as demonstrated to me by my friends "John Wayne Cooper", and his brother "Flash Gordon Cooper":
I will present it as a recipe for those who want to try it at home.
PIG FRY.
You will need:
One large pig.
One fourty four gallon drum.
firewood
sharp knives.
Bucket for blood collecting
Rum
crates of beer
Proceedure:
Take large live pig and tie it up under the house all night.
About eight in the morning rise, open a beer and kill pig with knife. It is important to collect all the blood in order to give to wife and aunties for saussage making and suspected voodoo rituals.
fill oil drum with water and light fire beneath.
Retire for breakfast and a couple of (salva vida) beers.
about 10.30 descend from house and scrape pig. This involves pouring boiling water from the fourty four gallon drum untill all the dirty skin and hair has been scalded off the pig. this is the worst part of the job and includes removing intestines and offal for the aunties to perform more rituals with.
Retire for more beers.
at about mid day, when kids and relatives arrive, open rum.
when finally forced away from the footy game on telly about 12.30, descend to where pig is now hanging under the house, rekindle the fire under the drum and start to peel the layers of fat off the pig. this step is very reminiscent of and probably learned from whalers when they flayed whales.
At this point it is important to separate the skin from the (upto 10 cm/5 inches) of fat and set aside the skin.
Place the fat in the drum untill rendered. Look for rum bottle.
carefully remove the little hard bits that float to the top before they burn black, otherwise it will taint the lard. Feed bits to dogs.
Search for cold beer as this is hot work with the fire and the boiling fat and all.
Continue the process untill the drum is about one quarter to a third full of boiling fat, or guests start complaining of hunger too loud, which ever comes first.
fry the skin untill it turns crisp and serve as an appetizer perhaps acompanied by a guacamole dip..
Cut grapefruit sized chunks of meat from the pig and toss in the drum, these take about five to ten minutes to cook.
serve hot on a paper plate. Salad optional.
Take care to make a ceremony over the pigs tail. This is one of the most cherished parts of the pig, which should be bestowed with great reverence to one of the most highly esteemed offspring, who will immediately be attacked by the less fotunate kids and must run and hide in order to retain his prize.
The larger joints of meat can be added to the barrel once most of the family have eaten, cooked this way (it takes another couple of hours over a low fire, you get cold cuts for a week, and the stock at the bottom of the drum will last indefinately.
The lard can be separated and used for cooking, waterproofing tarps, or is a good substitute for outboard motor oil (in its liquid form) however is rather more smokey and you will need to clean you plugs more often.
Enjoy
I will present it as a recipe for those who want to try it at home.
PIG FRY.
You will need:
One large pig.
One fourty four gallon drum.
firewood
sharp knives.
Bucket for blood collecting
Rum
crates of beer
Proceedure:
Take large live pig and tie it up under the house all night.
About eight in the morning rise, open a beer and kill pig with knife. It is important to collect all the blood in order to give to wife and aunties for saussage making and suspected voodoo rituals.
fill oil drum with water and light fire beneath.
Retire for breakfast and a couple of (salva vida) beers.
about 10.30 descend from house and scrape pig. This involves pouring boiling water from the fourty four gallon drum untill all the dirty skin and hair has been scalded off the pig. this is the worst part of the job and includes removing intestines and offal for the aunties to perform more rituals with.
Retire for more beers.
at about mid day, when kids and relatives arrive, open rum.
when finally forced away from the footy game on telly about 12.30, descend to where pig is now hanging under the house, rekindle the fire under the drum and start to peel the layers of fat off the pig. this step is very reminiscent of and probably learned from whalers when they flayed whales.
At this point it is important to separate the skin from the (upto 10 cm/5 inches) of fat and set aside the skin.
Place the fat in the drum untill rendered. Look for rum bottle.
carefully remove the little hard bits that float to the top before they burn black, otherwise it will taint the lard. Feed bits to dogs.
Search for cold beer as this is hot work with the fire and the boiling fat and all.
Continue the process untill the drum is about one quarter to a third full of boiling fat, or guests start complaining of hunger too loud, which ever comes first.
fry the skin untill it turns crisp and serve as an appetizer perhaps acompanied by a guacamole dip..
Cut grapefruit sized chunks of meat from the pig and toss in the drum, these take about five to ten minutes to cook.
serve hot on a paper plate. Salad optional.
Take care to make a ceremony over the pigs tail. This is one of the most cherished parts of the pig, which should be bestowed with great reverence to one of the most highly esteemed offspring, who will immediately be attacked by the less fotunate kids and must run and hide in order to retain his prize.
The larger joints of meat can be added to the barrel once most of the family have eaten, cooked this way (it takes another couple of hours over a low fire, you get cold cuts for a week, and the stock at the bottom of the drum will last indefinately.
The lard can be separated and used for cooking, waterproofing tarps, or is a good substitute for outboard motor oil (in its liquid form) however is rather more smokey and you will need to clean you plugs more often.
Enjoy
