Crispy video: Pig in a box

Posted by Jerry on Oct. 6, 2008

This weekend in Miami my folks threw us a little engagement party and we roasted a pig in the backyard using a Caja China. What is a Caja China? Allow me to explain.

“Caja China” means Chinese box. Cubans engage in a bit of complimentary stereotyping and tend to call anything that’s inventive or ingenuous “Chinese”. Basically, it’s a way to cook a pig under a spit. It’s a stainless steel, aluminum, and wood box into which you put your pig. Coals go on top of the box’s lid and they radiate heat down onto the meat. I’m not sure why this is a good thing, but the result is a delicious pork roast.

Pig ReceiptMy dad’s buddy, Cuco, was the chef in charge and he used his own home-made Caja china. A beautiful thing about Miami is that there are plenty of farms you can go to pick out your still-walking pig and take it home with you in a less-than-animated state. My dad brought home a lean 85-pounder which he marinated in mojo overnight. Cuco put the pig bottom-side down on the stainless steel interior of the box so that the skin receives direct heat only at the end of the cooking.

Cuco was an absolute trooper, braving a couple torrential downpours in his quest for porcine perfection. In the video you’ll see that halfway through Cuco opens the box and removes liquid that has been pooling in the pig’s main cavity. He does this so that the meat won’t stew. Another important step is making sure to remove the ash whenever you add more coal to ensure that it doesn’t block the heat. The box is opened one final time to flip the pig, exposing the not-yet-crispy skin. To get it deliciously crackling, Cuco’s secret is to brush it with saltwater. He says the salt draws moisture out of the skin so that the it crisps. Listen to the crackling when the pork is carved so you can hear just how damn crunchy it got. The meat, however, was succulent—truly crispy on the outside.

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  • Jackson
    Wow. And wow again. It's hard to type with all the drool on my keyboard.

    The Caja is a fantastic innovation. Essentially you're pit-roasting the pig like they do in Hawaii and elsewhere in the South Pacific but without the mess of having to dig an actual hole.
  • Roxanne
    Some of the best roasted pig I have ever had was in Miami - once with Cuban friends and another time with Filipinos. Very excellent! I still think a roasted pig at your wedding would be the bomb!! Though I see your point about finding someone up this way who know what they are doing.
  • mary O'Hearn
    Jerry, don't let Bill see this. I'm sure he would want one!
  • Omigodthatsfuckingbrilliant!
  • Chris
    what does one do with the skin?
  • OMG. Are you serious? That's the best part.
  • Chris
    Is it tasty to eat by itself, or do you use it in other things? I have no idea.
  • eddalissfeyjoo
    You.... just.... EAT IT!

    OMG, it's so good! You must try it! It's the "real deal" pork crackling.
  • New life goal: Marry into Cuban family.
  • Wow, the finished product is so mouthwateringly delicious! Can't wait to show this to the missus and ask her to make one for the family. Thanks for sharing, looking forward to learn more scrumptious recipes!
  • y dad’s buddy, Cuco, was the chef in charge and he used his own home-made Caja china. A beautiful thing about Miami is that there are plenty of farms you can go to pick out your still-walking pig and take it home with you in a less-than-animated state. My dad brought home a lean 85-pounder which he marinated in mojo overnight. Cuco put the pig bottom-side down on the stainless steel interior of the box so that the skin receives direct heat only at the end of the cooking.
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