How to Roast a Pig with Bink's Midtown

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As you can imagine, roasting a whole pig is a lengthy process and it begins, rather unceremoniously, with Bink's Midtown sous chef Guillermo Magana lugging out the restaurant's wooden roasting box. Emblazoned with "La Caja China" on the side, the aluminum-lined box can hold a 100-pound pig, more than a dozen chickens or eight racks of ribs at any one time.

"It's basically a wooden Dutch oven," he says as he pours about 20 pounds of charcoal on top of the box.

Inside lies half a pig -- he opens it to reveal one side of a pig that was divided right down the middle, from nose to tail -- that amounts to about 75 pounds of uncooked animal. Magana starts to heat the heap of black rock with a small blowtorch, the sharp smell of gas cutting through fresh post-rain air. On this damp morning, Magana knows it will be particularly difficult (read: time-consuming) to get the charcoal heated and the pig fully cooked.

"It's not really something you can do just by time," he says. "And it depends on the weather."

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Lauren Saria
Contact: Lauren Saria