I have worked in Wroxham as a hog roast Wroxham chef for the past 10 years, my hog roast hire Wroxham are a thing of local folklore, I have never had so much job satisfaction in watching one of my first clients tucking into one of my hog roast Wroxham parties. I can still remember the day very clearly; we catered for 250 people for a 50th birthday party and served a pig in a bun menu. It was slightly daunting at first watching all the hungry guests queuing up to be served but it couldn’t have gone better it was a great service and one that will stay with me for the rest of my life.
The Best Hog Roasts In Wroxham
You see the thing about being a hog roast caterer in Wroxham is that I know exactly what local people love to eat on a cool, summer evening just as people are winding down at the weekend. Cold beers and wine accompanied by a succulent roasted pig that possesses all the characteristics of a patiently cooked, flavoursome piece meat that all carnivores desire.
The trick to my own hog roast¸Wroxham are my marinades, you see this is not a typical baste-on affair, after all when you are cooking a piece of meat for over 10 hours you can expect some burning of a sugary marinade. When I do a hog roast in Wroxham or anywhere else for that matter, I inject a marinade into the pig and begin to cook, which lets the marinade infiltrate through the entire pig thus giving the diners something really special indeed. Oh and the trick for creating the most perfect crispest, crackling is to score the pig, and then carefully rub in the salt. When the pig is cooked we present the crackling to your guests.
The injection mix is a hearty combination of 65oz of good, fresh apple juice, one cup of sugar, one cup of corn starch and the secret ingredient, the real heart of the deep southern American cook-out, molasses. This mix is then carefully injected into the shoulders, loins and sides of the hog, I must say that the best way to achieve complete distribution of the marinade is to inject into the underside of the pig, this method insures the pig becomes sort of a surrogate ‘bowl’ and very little marinade is lost.
