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1 800 338-1323
Modelo #3
USA
Ph (305) 888-1323
Fax (305) 888-9137
La Caja China
No.
Roasting Box
Length:
28
3
Width:
14 1/2 Cajon de Asar 8 /4
Height:
29
Capacity: 3 to 4 chickens or one turkey
Model
No.
Roasting Box
48
Cajon de Asar 12 3/4
24
24
Up to a 100 lb. pig
Hasta 100 libras
Length:
Width:
Height:
Capacity:
Model
No.
48
Roasting Box
24
Cajon de Asar 8 3/4
20
Up to a 70 lb. pig
Hasta 70 libras
Length:
Width:
Height:
Capacity:
Model
Available in 3 Models
Figure 13
Brine Solution/Salmuera
1/2 gal water
13 oz salt
Combine salt and water in a
container. Dissolve salt in the water.
Please check our web site
www.lacajachina.com for recipies.
Place
charcoal
grid on top
check at
20 minutes
<-Fig #9
Coloque
de nuevo
el carbn,
verifique
en 20 min.
7832 N.W. 72 Ave. Miami, Florida 33166 Ph (305) 888-1323 Fax (305) 888-9137 1 800 338-1323
Fig #12
Peso del lechn Carbon adicional/Additional charcoal
Weight of Pig
1 hr. 1 hrs. 1/2 hr. 1/2 hr.
01 a 40 lbs
41 a 70 lbs
8 lbs
9 lbs
8 lbs 9 lbs
9 lbs 10 lbs
Turn the
pig and cut
the skin.
1/2 hr.
11 lbs
12 lbs
14 lbs
LACAJACHINA.COM
1/2 hr.
Turn the
pig and cut
the skin.
1. Open the pork by the belly, do not cut or poke holes into the
upper or side skin.
2. Prepare a brine solution (fig. #13). Inject the solution into the
meat, (not on the skin) every 3 to 4 inches, with the supplied
syringe. The amount of solution to be injected depends on the
thickness of the meat. Then turn the pork over and wet the skin
with the same solution, now apply salt evenly all over the pig.
You can blend and strain your favorite spices in to the brine, for
recipes please visit our web site www.lacajachina.com.
3. Place the grease tray inside the Caja China. Tie the pig in
between the racks, place racks with pig ribs on top of the grease
tray (see photo #1, #2). Close the Caja China with the ash pan
and charcoal grid (see photo #3). Its important that the pig
and all other meats to be at room temperature, at the time of
roasting.
4. Preparing the Charcoal:
We recommend Kingsford Charcoal. It lights faster, burns even
and lasts longer. Never use instant Charcoal. Start with 14 lbs.
of charcoal for Caja China Model #1 and 16 lbs. for model #2.
Place charcoal in two piles of equal size, on each end of the
charcoal tray. Never place the Charcoal on center of tray (see
photo #4). Add lighter fluid and light. Once lit (aprox. 15
minutes), distribute it evenly throughout the tray (see photo #5).
Once this process is completed, roast pork for 3 hours, without
opening the Caja China.
5. Add charcoal 3 more times for the next 2 1/2 hours, distribute
evenly throughout the tray (see photo #6). See chart #12 on the
prior page for amount of charcoal to add(varies by weight of
pig) and what frequency .
6. After 3 hours, lift the charcoal grid (fig # 7) shake to remove
ashes and place on the long handles, remove ash pan and
dump the ashes. Then turn the pork over (fig # 8) and cut the
skin, every 4 to 6 inches. Replace the ash pan and charcoal grid
with charcoal on top of the box and continue the roasting
process (to crispy the skin). Check the skin in 30 minutes,
slightly opening the box by one of the corners (see photo #9).
Continue opening the box every 10 min. until the skin is crispy
is to your liking.
7. When Serving:
Remove the pork from La Caja China, you can slice the pork
with a plate, it is not necessary to use a knife (see photo #10). If
you seasoned the pork using only the brine solution then we
suggest preparing a Mojo by using the drippings and mixing it
with grounded spices and sour orange or orange juice and
lemon. Please go to our web site www.lacajachina.com for our
Mojo recipe.