How an Argentine Pitmaster Roasts Whole Pigs

Eater
Eater
  • last year
Norberto Piattoni is the co-founder and chef operating the pop-up the Modestos in the Catskills of New York, where he roasts whole pigs over an open fire. Watch as he cuts open the pig, finds wood for the spit, builds the spit, and roasts the pig.
Transcript
00:00- We're cooking a pig that
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undefined:undefinedof cooking in this style too
00:14is putting yourself in a place
00:15where our ancestors were before,
00:17not having electricity,
00:18not having gas, and you
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undefined:undefined(pickup door closes)
00:34Very nice pigs.
00:36We doing open-fire cooking.
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undefined:undefinedloosening up the joints.
01:02The pig is flattened up,
01:04and also, it will be
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undefined:undefinedcollaborations, you mix cultures,
01:52and to be open, create
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undefined:undefinedto stay here overnight.
02:19We will take them early first thing
02:21tomorrow in the morning,
02:22to put it on the crosses,
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undefined:undefinedfrom the previous structure
02:44we built down in the fire pit,
02:46so we should be ready with this.
02:48Now that we have all the sticks,
02:50it is time to build our structure.
02:52The whole purpose of this structure
02:54is to hold two pigs that
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undefined:undefinedsuper early in the morning,
03:23light the fire, put the
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undefined:undefinedof put it into a restaurant.
03:47Here we are, it is 7:30 AM in the morning.
03:50I have to get these pigs on
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undefined:undefinedon the backside of this pig,
04:07where we're going to keep the
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undefined:undefinedit doesn't fall down.
04:23All what we want is the pig to be as open,
04:27as butterflied as possible,
04:29so we can roast all the inside.
04:32And then, we're going to
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undefined:undefinedwanted to be a scientist.
04:51Studied chemical
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undefined:undefinedslow down too a little bit.
05:07I think we're going to light
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undefined:undefinedlike barbecue. Definitely.
05:25So now, we're just starting the fire.
05:28And then, we are going to spread the heat
05:29a little bit closer to
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undefined:undefinedof the hardest part to cook.
05:47They're going to get more
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undefined:undefinedmuch heat for the pigs,
06:07and also for the structures
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undefined:undefinedwith these cinder blocks
06:24to build a plancha to cook our rice.
06:27This style of cooking
06:28is all about moving the heat
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undefined:undefinedwith the husk is much better.
06:55The steam keeps the moisture,
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undefined:undefinedfrom here the seasoning,
07:20and the fat, and the roasting.
07:21As we're cooking,
07:22we can see here how the pigs
07:24are starting to get some nice brown color.
07:27But we see the side has
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undefined:undefinedfor about five hours,
07:40so it's time to flip them.
07:42The pigs, instead of
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undefined:undefinedmake it crispy and cook.
07:55As we see here, the pigs all
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undefined:undefinednow we have three hours.
08:21The worst things that can
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undefined:undefinedand ready to come off,
08:35soft inside.
08:37We don't want to also overcook it.
08:39It's nice if you still keep some crunch.
08:41These are going to be peeled and shaved.
08:45So then we're going to be mixing
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00 :undefinedPM to come and showcase here
09:04a little bit of the cooking process.
09:05And we start to serve
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undefined:undefinedboiling and cooking inside,
09:21so it should be nice.
09:22What I'm doing now,
09:23is just breaking down a
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