Three Great Sauces for Your Pig Roast Recipe

For the Sichuan Peanut and Roasted Chili Vinaigrette:

• 3/4 cup roasted chili oil (use a mix of both oil and the chiles)

• 1/4 cup chinkiang vinegar

• 1/4 cup fermented chili bean paste

• 1 tablespoon toasted and freshly ground Sichuan peppercorns

• 1 tablespoon sugar

• 1/2 cup dry roasted peanuts, crushed in a mortar and pestle into medium-sized pieces

• 4 cloves garlic, minced on a microplane

For the Thai Lime and Herb Sauce for Crispy Pork:

• 1/4 cup lime juice from 4 limes

• 2 tablespoons fish sauce

• 1/4 cup palm sugar (or white sugar)

• 4 thai chiles, finely chopped (or 1 jalapeño peppers, or 2 serrano chiles, or 1 tablespoon crushed red pepper flakes)

• 1 tablespoon soy sauce

• 2 cloves garlic, minced on a microplane

• 2/3 cup best extra virgin olive oil

• 1/2 cup finely chopped herbs (cilantro, mint, basil, culantro, or a mix)

For the Spanish salsa verde:

• 4 anchovy filets, finely chopped

• 2 cloves garlic, minced on a microplane

• 1 small shallot, finely chopped (about 2 tablespoons)

• 1/2 cup green olives, finely chopped

• 1/4 cup capers, drained and finely chopped

• 1/2 cup minced parsley

• 1/4 cup minced tarragon

• 1/4 cup minced chives

• 1/3 cup sherry vinegar

• 1/4 cup honey

• 2 teaspoons zest from 1 lemon

• Kosher salt and black pepper to taste