Three Great Sauces For Your Pig Roast Recipe

• 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
• 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 jalapeno, 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)
• 4 anchovy filets, finelly 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

1. Combine all ingredients in a medium bowl and whisk thoroughly to combine. Sauce can be stored in covered container in refrigerator for up to 1 month.
2. Combine all ingredients and whisk until sugar is dissolved. Sauce can be stored in covered container in the refrigerator for up to 1 week.
3. Combine olive oil, anchovies, garlic, and shallot in small saucepan and heat over medium heat until just beginning to bubble. Remove from heat and transfer to medium bowl. Add remaining ingredients and whisk to combine. Season to taste with salt and pepper. For best color, serve immediately. Sauce can be stored in covered container in refrigerator for up to 1 week.

roasted chili oil, chinkiang vinegar, fermented chili bean paste, sugar, peanuts, garlic, lime juice from, fish sauce, palm sugar, thai chiles, soy sauce, garlic, olive oil, herbs, anchovy filets, garlic, shallot, green olives, capers, parsley, tarragon, chives, sherry vinegar, honey, lemon, kosher salt

Taken from www.seriouseats.com/recipes/2010/06/sichuan-chili-peanut-vinaigrette-thai-lime-herb-spanish-salsa-verde-sauce-recipes.html (may not work)