Pig roast

Apig roastorhog roastis an event or gathering which involves thebarbecuingof a whole pig. Pig roasts, under a variety of names, are a common traditional celebration event in many places including theUnited Kingdom,Philippines,Puerto RicoandCuba.It is also popular in theUnited States, especially in the state ofHawaii(aluau)and in theSouthern United States(pig pickin'). InSoutheast Asia, a pig roast is a staple among theBuddhist, andChristiancommunities, notably among CatholicFilipinosand HinduBalinese people, or BuddhistChinese people.
The tradition of the hog roast goes back millennia and is found in many cultures. There are numerous ways to roast pork, including open fire rotisserie style roasting, and "caja china" style box grilling. Many families traditionally have a pig roast for Thanksgiving or Christmas. In Miami and other areas with large Cuban, Puerto Rican, Honduran or other Caribbean populations pig roasts are often held onChristmas Eveby families and friends,whereas families from Hawaii often hold a roast onMemorial Day.
InIndonesia, roast pig (using both adult or suckling pig) is calledbabi guling,babi putar,babi panggangorbabi bakar; it is predominantly found in non-Muslim majority regions, such as HinduBaliand ChristianBataklands inNorth Sumatra, theMinahasapeople ofNorth Sulawesi,TorajainSouth Sulawesi,Papua, and also amongChinese Indonesians. In Bali,babi gulingis usually served withlawarandsteamed rice; it is a popular dish in Balinese restaurants andwarungs.In the Batak people's tradition,babi gulingis a prerequisite in wedding offerings by the bride's family. In Papua, pigs and yams are roasted in heated stones placed in a hole dug in the ground and covered with leaves; this cooking method is calledbakar batu(burning the stone), and it is an important cultural and social event among Papuan people.
In most regions of the Philippines, whole-roasted pig is known by theSpanish-derived term lechón (usually spelledlechonwithoutdiacritics, but alsolitsonorlichon).It is traditionally prepared throughout the year for special occasions, festivals, and the holidays. Although it acquired the Spanish name, Philippine lechon has pre-Hispanic origins as pigs are one of thenative domesticated animalsof allAustronesiancultures and were carried throughout theAustronesian ExpansiontoPolynesia. It differs from Spanish and Latin American lechón in its ingredients, preparation, and the fact that it uses adult pigs.It is most similar to neighboring native dishes like theBalinesebabi guling(though differing in the stuffing and spices used).It is considered one of the unofficial national dishes of the Philippines.
The native name of Filipino lechón isinihaw[na baboy]inTagalog, a general term meaning "charcoal-roasted/barbecued [pig]".Native names were also preserved in other regions until recently, like inCebuwhere it was previously more commonly known asinasaluntil Tagalog influence changed it tolechonin the 2000s.Roastedsuckling pigsare differentiated as "lechon de leche" (which in Spanish would be a linguistic redundancy).The dish that is explicitly derived from the Spanish lechón style of cooking is known ascochinillo(fromcochinillo asado). Unlike native Filipino lechons,cochinillouses a suckling pig that is splayed and roasted in an oven.The termlechonhas also become generalized as aloanwordfor anything spit-roasted over coals. It is also used for other Filipino dishes likelechon manok(native roasted chicken) andlechon baka(a whole cow spit-roasted Filipino-style), thus lechon made from whole pig is differentiated as "lechon baboy" (literally "pig lechon").
There are two major methods of preparing lechon in the Philippines, the "Manilalechon" (or "Luzonlechon"), and the "Cebulechon" (or "Visayaslechon").
Visayan lechon is prepared stuffed with herbs which usually includescallions,bay leaves, black peppercorn, garlic, salt, and distinctivelytanglad(lemongrass) or leaves from nativeCitrustrees ortamarindtrees, among other spices.A variant amongHiligaynon peoplealso stuffs the pig with the sour fruits ofbatuanorbinukaw(Garcinia binucao). It is usually cooked over charcoal made from coconut husks. Since it is already flavored with spices, it is served with minimal dipping sauces, like salt and vinegar orsilimansi(soy sauce,calamansi, andlabuyo chili).
Luzon lechon on the other hand, is typically not stuffed with herbs. When it is, it is usually just salt and pepper. Instead, the distinctiveness of Manila lechon comes from the liver-based sauce, known as the "lechon sauce". Lechon sauce is made from vinegar, brown sugar, salt, pepper, mashed liver (orliver spread), breadcrumbs, garlic and onion.Manila lechon is also typically cooked over woodfire.
Most lechon can either be cooked based on the two main versions, or mix techniques from both. Both variants also rub salt or spices unto the skin to make it crispier, as well as continually baste the lechon as it cooks. Sometimescarbonated drinksmay also be used. They are cooked on a bamboo spit over charcoal for a few hours with constant (traditionally manual) turning.  The pig is roasted on all sides for several hours until done.  The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.
Leftover parts from the lechon, such as the head and feet, are usually cooked into another popular dish,lechon paksiw. Like lechon itself,lechon paksiwalso differs based on whether it is prepared Luzon-style or Visayas-style, with the former using liver sauce as an essential ingredient, while the latter does not.In some cases, these parts or stale lechon can be repurposed into another dish, such asSisig.
Pig roast (lechon asado) is very popular in many former Spanish colonies; it is a part of Puerto Rico's national dish and is usually served witharroz con gandules. InPuerto Rico&Cubapig roasts occur year-round, but are most common at New Year's Eve and especially Christmas; occasionally if a family has moved to the United States, they will take the recipe with them and use it during the summer.In the Dominican Republic,puerco a la puyais a traditional part of the Christmas Eve meal.In Spain, the locals call this a suckling pig or alechon asado. Hog roasts are becoming more popular across Spain and more so in Southern Spain due to the ex-pat community, as well as some of Spain's former colonies.
In the UK, the tradition of pig roasting, more commonly known in the UK as a "hog roast", is popular on many occasions, particularly parties and celebrations. It is usually an outdoor event, and a staple meal at many show events.The tradition is to roast either on a spit, turning the pig under a flame, or in a large oven in a roasting pan; roasting pigs around 130 lbs (60 kg) in weight are common in the UK. The pig is normally roasted in a propane gas machine. The pig's skin is scored with a sharp blade and covered in water and salt to make thecrackling. In ancient times, dating back to theSaxons, roasting a wild boar was often the centerpiece of a meal atYuletide, with Yule being Freya's feast. The head was often the greatest delicacy, as evidenced by the survival of theBoar's Head Carol.
In theUnited States, roasting a whole pig or aferal hoghas been a tradition for over two hundred years, especially in theSouthern United Stateswhere it is closely linked to barbecue.  FromVirginiasouth toFlorida Panhandle. and west to the Mississippi River south to Louisiana, the favored meat in Southern,Cajun,Appalachian, andCreolecooking is pork and has been since colonial times: pigs did not require any special handling or maintenance and could be sent off into the woods and rounded up again when supplies ran low, and thus were the prime choice for meat for small farmers and plantation owners, and for men living up in the mountains, the tradition was to drive their pigs to market every fall, fattening them up on the many nuts and acorns that proliferated in the area.George Washingtoneven mentions attending a barbecue in his journal on August 4, 1769,and the records ofMount Vernonnote a smokehouse on the premises. Like many plantation owners, he raised several pigs for slaughter in November and once his slaves had finishedcuringthe meat into ham and bacon, they would pit-roast some whole pigs over hot coals as a treat.Outside of the English-speaking states of the South, francophoneCajuns, then as now, hadcochon de laitas a traditional dish for the gathering of their large families.
A hog/pig, often around 80–120 pounds (35 to 45 kg) dressed weight, is split in half and spread onto a largecharcoalorpropanegrill. The styles of grills used are as varied as the methods of producing them; some are homemade while others are custom made.
In a Hawaii-style pig roast, a large pit is typically dug into the ground and lined with banana leaves, aslavarocks are heated over an open flame until they are very hot. The heated rocks are placed into the pit, and a seasoned pig is placed inside and covered with additional banana leaves, which serve as insulation and for flavor.
In an American Cuban-style pig roast, the "caja china" is the most commercially popular method by which to roast a whole pig. In its more traditional form, a roasting box is commonly fashioned above ground out of concrete blocks and steel mesh.Another popular method is to use a pig roasting box, the oldest and best known brand of which is "La Caja China".Thecookingprocess is communal and usually done by men; the host is helped by friends or family. It usually takes four to eight hours to cook the pig completely;the pig is often started "meat-side" down, and then is flipped one time once the hog has stopped dripping rendered fat. When the cooking is complete, the meat should ideally be tender to the point of falling off of the bone. The meat is then either chopped or pulled or is picked off the roasted pig by the guests.
In the Philippines, the pig is typically stuffed withspices, placed on abamboospit, and roasted over hot coals.
In Puerto Rico, pig roast is prepared inadobo mojado(wet seasoning) containing crushed garlic,black pepper, salt,orégano brujo,olive oil, andwine vinegar.