My lovely wife of 24 years is originally from the Philippines. She and her ex-pat community still religious cook Filipino food from back home receipes; like adobo, inasal, pansit, lumpias...the list goes on and on. What they really pride themselves in, however, and what shows up at every grand occasion is lechon....or roasted suckling pig. I would have to say it is probably their national dish, although I'm sure I'd get arguments on that. As soon as I figure out how to convert some of the dishes to traditional grilling or barbecuing, I'll post some of them. I thought in the meantime you would be interested in seeing how they cook pig in the Philippines.
It remains a backyard tradition to cook lechon on a spit turning it over an open fire......
...the meat is amazingly moist and delicious but its the skin that's to die for. I would just eat a meal of skin if I could. Given the fact that city dwellers, like in Manila, don't have the luxury of a back yard, they have grown a whole cottage industry of preparing suckling pig for all manner of occasions. Here a guy has taken it to a new extreme. He has like 38 spits going at any one time. He has them rigged to a motor that turns a sprocket that turns a long chain that turns the spit rods. The rest is just tending to coals.....
In an age where we spend hundreds of dollars on cookers and gadgets and sweat the small change, the other half is definitely eaten good in the neighborhood at little or no expense (outside the pig itself !!). I'll try to share some recipes that adapt well to grilling and perhaps smoking in the near future. Hope you enjoyed seeing this, or at least found it interesting !!
TROUTMAN STEVE......
It remains a backyard tradition to cook lechon on a spit turning it over an open fire......
...the meat is amazingly moist and delicious but its the skin that's to die for. I would just eat a meal of skin if I could. Given the fact that city dwellers, like in Manila, don't have the luxury of a back yard, they have grown a whole cottage industry of preparing suckling pig for all manner of occasions. Here a guy has taken it to a new extreme. He has like 38 spits going at any one time. He has them rigged to a motor that turns a sprocket that turns a long chain that turns the spit rods. The rest is just tending to coals.....
In an age where we spend hundreds of dollars on cookers and gadgets and sweat the small change, the other half is definitely eaten good in the neighborhood at little or no expense (outside the pig itself !!). I'll try to share some recipes that adapt well to grilling and perhaps smoking in the near future. Hope you enjoyed seeing this, or at least found it interesting !!
TROUTMAN STEVE......
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