What I am talking about is one of the most famous and well-loved food. The "Lechon" or roasted whole pig. They come in different sizes and now even flavor. I heard there was a hot spicy chili lechon. Wow, sorry but I don't think I can eat that. I am not into hot spicy food. I like the regular crispy and enough salt.
Usually the big one like over 40 kilos takes longer to cook and marinated int he salt and other spices for a longer time. You also have to watch and be careful when turning.
Last Feb. 24 we had a combined birthday party fo Feb Celebrants and we had the Lechon . This is actually a small one, less than 40 kilos. The sometimes call it "Lechon de leche". Because a young pig is used and some do baste with milk to give the skin a crispy texture. It is good for 50 people or less. Here in the picture they already chopped the lower parts so it would be easier to it.
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This is the traditional way where they are roasting the pigs over hot coals and occasionally basting the outer skin with water or any mixture. Milk makes the skin crispy the the first part always eaten. They are turned manually and sometimes the skin gets burned if they get tired or even falls asleep. Roasting a pig takes hours, depending on the size.
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But now big restaurants or companies have the automatic turner like this one. I guess they have adjusted to how many minutes before turning or continuous turning at a slow to moderate speed. They would have 1-2 people watching and basting.
I love it when the skin is crispy and the meat tender and juicy.
First picture is mine
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