Three Great Sauces for Your Pig Roast Recipe

Ingredients

• For the Sichuan Peanut and Roasted Chili Vinaigrette:
• 3/4 cup roasted chili oil (use a mix of both oil and the chiles)
• 1/4 cup chinkiang vinegar
• 1/4 cup fermented chili bean paste
• 1 tablespoon toasted and freshly ground Sichuan peppercorns
• 1 tablespoon sugar
• 1/2 cup dry roasted peanuts, crushed in a mortar and pestle into medium-sized pieces
• 4 cloves garlic, minced on a microplane
• For the Thai Lime and Herb Sauce for Crispy Pork:
• 1/4 cup lime juice from 4 limes
• 2 tablespoons fish sauce
• 1/4 cup palm sugar (or white sugar)
• 4 thai chiles, finely chopped (or 1 jalapeño, or 2 serrano chiles, or 1 tablespoon crushed red pepper flakes)
• 1 tablespoon soy sauce
• 2 cloves garlic, minced on a microplane
• 2/3 cup best extra virgin olive oil
• 1/2 cup finely chopped herbs (cilantro, mint, basil, culantro, or a mix)
• For the Spanish salsa verde
• 4 anchovy filets, finelly chopped
• 2 cloves garlic, minced on a microplane
• 1 small shallot, finely chopped (about 2 tablespoons)
• 1/2 cup green olives, finely chopped
• 1/4 cup capers, drained and finely chopped
• 1/2 cup minced parsley
• 1/4 cup minced tarragon
• 1/4 cup minced chives
• 1/3 cup sherry vinegar
• 1/4 cup honey
• 2 teaspoons zest from 1 lemon
• Kosher salt and black pepper to taste

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