Piggy Tuesday
Published by kept-posted July 5th, 2006 in Holidays.
It’s been a while since the last time I had “lechon” way back in my hometown and as far as I can remember, it was during my bon voyage party few days before I came in this country. I was so excited few weeks ago when my husband’s nephew’s wife’s sister invited us to the party on the 4th (again? husband’s nephew’s -)… nah, basta yun na yun! Hehehe. So, I was anxious to get there at the host’s place because of the pig roast dinner as I was missing it so much as a typical Filipino in a foreign place. It was a hundred miles away and we didn’t mind the distance at all for the sake of the holiday. Last year, we had the gathering at my sister-in-law’s place and it was the typical barbeque and pool party on a holiday like yesterday. As curious as I was to see a Cuban style pig roast, I thought for sure it would be a different style of “lechon” cooking. I imagined it wasn’t like the Philippines where a big fire is made for a big size butchered pig is the “bida” during fiestas, birthdays, weddings, or holidays. I uderstand it won’t be possible in this country because the fire department will be alarmed in the area when there’s big smoke or fire in the neighborhood.
There I saw a 40 lb. young pig inside the coal oven intended for chicken and pig roasting. It was not the ideal size that my family in the Philippines usually get for our town fiesta that can feed the entire clan. Yesterday’s pig roast was big enough to feed less than 50 people. The pig was bought in a farm and butchered for the buyer. My husband’s nephew did the marinade and injected it to the pig with a big syringe. I asked several questions about the preparation and thought it was slightly different. The young pig’s tummy was completely opened and spread like butterfly’s wings which makes more sense in faster cooking since a regular barbeque coal is used. While the traditional Filipino “lechon” looks whole, it is stuffed with lemon grass, bay leaves and other spices in the tummy after it’s butchered and cleaned and cooks more or less 5 hours on a big pile of coals.The party was so much fun and of course, the fireworks were not left out as the highlight of the holiday.
My husband thought the pig roast we had yesterday tasted better than the Filipino style. The marinade was really absorbed by the meat because it was prepared the night before. Man, the skin was delictably appetizing though it wasn’t as “chicharonin” as the ideal “lechon”, yet it was a relief for I have tasted it once again after so long. It was worth the late night sleep after a long travel just to have pig roast for the holiday and practically nearer than flying back to my hometown just because I miss it very much. Too bad, we didn’t bring a doggie bag home. I miss it again.
Here are some photos of the piggy “La Caja China” roasting box style.
This little pig went to market,
This little pig stayed home…
This little pig had roast beef
This little pig had none
And this little pig said, wee, wee, all the way home!
da oy kalami sa lechon!
Pero akong vana ingon siya da best jud kono ang lechon sa pinas
para nako da best jud oy hehehe
agi lang ko buntit ayo ayo diha!
Hi Gie…… sus gahayang man gyod ang litchon oi….murag man gyod nag- come here namo …. pero nindot gyod to sa atoa kay magpula-pula ug lamiiiiiiii kaayo….
Ug muzta naman ka dinha oi… hilom man ka kaayo dinha?????
Hi Angie,bisita taka sa imohang blog.Wow kalami ana Lechon nimo diha sa picture!Korek si Ethel the best jud ang letchon sa pinas!Partly sa Cebu jud matod pa sa taga Manila..Buntit diay ka Angie?pila ka months Angie?
Salamat sa mga nasa-ag dre. Hilom hilom ra ko kay naniid lang ginagmay.Hehehe
Lami gyud bitaw atong litson sa pinas way kapareha. Nilami lang ni litson nga baktin kay wa may lain dugay na pod wa katilaw.
Genalyn, oo uy… buntit kuno ko ika 4th month na. Long way to go.
Thanks for stopping by you guys!