The Perfect Menu for a Pig Roast

Charred Fava Bean Salad

First, take 3 pounds of fresh fava beans (2-3 cups shelled). Toss them in a pot of boiling, salted water for 1 minute to blanch, then transfer to ice water for a moment, drain, and peel. After the beans are peeled, heat 1 Tbsp of olive oil in a pan over high heat. Add in the fava beans and char for 1 minute without stirring. Transfer the beans to a bowl and salt to taste. Once your bean base is done, you can make any number of fantastic additions to the salad. For one: In the same pan as the beans, add a touch more olive oil, then 1 clove diced garlic, 1 diced jalapeno, and 1/4 cup red peppers. Sautee for 1 minute, then add to the salad. Top with shredded Parmesan cheese.

Pikliz: Haitian Coleslaw

Start by mixing 2 cups white wine vinegar, 1-cup limejuice, 1 cup orange juice, 4 whole cloves, 2 tbsp salt, and 1 tsp black pepper in a large bowl. Whisk it all together. Then Shred 1 head green cabbage, 2 large carrots, and dice up 2 rib celery, 1 large onion, 1 bunch of scallions, 5 cloves garlic. Combine all the ingredients in a large bowl and toss well to mix. Make sure to store it in the refrigerator for at least 24 hours before serving, and stir several times in those 24 hours to ensure that the ingredients are curing evenly.

And there you go! Either of these fine dishes is ideal for cutting through the heavy richness of a roasted pig and leaving your guests wowed. Enjoy!