To learn more about the Chinese box, contact La Caja China International Inc., 7822 NW 72 Ave., Miami, Fla. 33166. Or visit www.lacajachina.com; or call 1-800-338-1323 or 305-888-1323.
There are three models, ranging in price from $169 to $275, plus shipping. Model 1 can roast a pig up to 70 pounds, 16 to 18 whole chickens, 4 to 6 turkeys and 8 to 10 pork slabs. Model 2 can roast a 100-pound pig, as well as the same number of chickens, turkeys or pork slabs as Model 1.
Prior to roasting our pig, we injected it with a combination marinade (provided by Robert Guerra, the owner of La Caja China) and brine. The box comes with a heavy-duty syringe for injecting the marinade into the meat.
La Caja China Brine
Enough for a 60-pound pig
11/2 cups La Caja China Marinating Sauce (recipe follows)
3 gallons water
3 cups salt
Combine all of the ingredients and let the mixture sit for a minimum of 1 hour. Strain through a sieve. Fill the syringe with the brine and inject pig every four inches on each side.
(We recommend marinating the pig overnight in the refrigerator or in a bag placed within a cooler filled with ice, replenishing ice as necessary to keep the temperature cold; it should remain between 35 and 40 degrees.)
Robert Guerra's La Caja China
Makes 11/2 cups
8 cloves garlic
1 cup sour orange juice*
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup water
Peel and mash the garlic cloves.
Mix the garlic with the remaining ingredients and let it sit for a minimum of 1 hour.
*NOTE: You can replace the sour orange juice with 6 ounces fresh orange juice combined with 2 ounces fresh lemon juice.