It was approximately 6PM when we started processing our pig. It started with the kill and a prayer.
"Dear Lord, thank you for this wonderful day, and thank you for this wonderful gift. May this pig's body nourish our bodies, and may its memory nourish our souls."
We moved on to removing all the hair from the pig by pouring boiling hot water over the pig and scraping it with spoons and razor blades. My brother-in-law then removed the organs carefully to not puncture any as none of the pig would be wasted. After allowing the pig to dry for about 30 minutes, we stuffed it with lemongrass, green onions, onions, garlic, bell pepper, salt and magic sarap, then sewed the belly shut. He then poured one can of evaporated milk all over the pig before going over the fire.
A few of Marilou's brothers and I took turns "driving" (turning) the pig for about three and a half hours. My brother-in-law knew it was ready when the skin was crispy and turned almost red in color. At or just about midnight the whole family gathered and we feasted all night long.
Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term lechón; that refers to a suckling pig that is roasted. Lechón is a popular food in the Philippines, Cuba, Puerto Rico, Canada, the Dominican Republic, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Additionally, it is a national dish of the Philippines with Cebu being acknowledged by American chef, Anthony Bourdain as having the best pig, and also being the national dish of Puerto Rico.
LumpiaLife caters an informative platform on life and travel; getting acquainted with foreign and local places, understanding the inter-cultural collides of both American and Filipinos, and experiencing all sorts of foods, and most importantly, the people. click here →
No comments