16K views · 20 reactions | Suckling Pig, Whole Roasted Chicken, or Milk-fed Slow-Roasted Veal Rack? Vote for the Specialty Roast that you'd like to see at our upcoming Saturday Night Roasts at Cook & Brew. Comment below with your choice by 25th October and we'll serve it up on 31st October! cookandbrewsingapore.com/saturdaynightroasts | The Westin Singapore | Facebook

Roast whole suckling pig

Smoked Pig Cheek Nuggets Pig cheeks are a fantastic cut for cooking low and slow or braising. I did both last week, low and slow nuggets and smoked and braised Ragu. Here's the nuggets... Rub the pig cheeks with your favourite BBQ rub then smoke at 130c for 2 hours. Add to a foul tray, pour in some apple juice then wrap in foil and cook until they are nice and probe tender, around 94-98c. I took these off at 94c because I wanted to finish in a fryer Set up your dredging station with egg, flour (

205K views · 3.6K reactions | At NYC’s Peasant, chef Marc Forgione took over from chef Frank DeCarlo after over 20 years, and has kept the idea of wood-fire cooking in NYC alive. The restaurant’s menu includes a whole pig dinner that must be ordered 24 hours in advance of the reservation, as well as wood-fired oysters, Piedmontese steak tartare, and many handmade pastas. | Eater | Facebook