The Beliefs Of The Roasted Pigs In Cebu, Philippines

957 Words2 Pages

Almora 3 by human beings for slaughter. They run freely in town and easier to take care of, and suckling pig was a sought after delicacy. Stoves did not appear until the 18th century, and cooks had to know how to cook directly over an open fire. It is also their belief that pork is hot and moist and therefore it should always be roasted. The lowly roasted pig achieved elevated status during the middle ages banquet tables and boardrooms among the elite. Feasting and …show more content…

It is usually stuffed with spices and fruits, slowly roasted on a bamboo spit for hours over a fire of open coals, basted regularly until the skin becomes crispy and reddish brown while the inside becomes tender and luscious. It is not so much the meat that everyone goes crazy for, it is actually the crispy skin (like Almora 4 a pork crackling) that is full of flavor that everyone wants to get hold of first and you better be ahead in line or its gone before you know it. No lechon is complete without the sauce to dip the skin or meat in (Full recipe, see attachment A). The tasty sauce is concocted from the pig’s liver, simmered with vinegar, sugar and herbs. Lechon is the culinary center piece of Filipino festivities, birthdays, weddings, family reunion and Christmas parties. Ask any Filipino what they would like to see served during special events and celebrations and for sure, majority will tell “lechon”. As for Filipinos who now live outside the Philippines, the desire to eat this dish lingers on. I asked one Filipino chef in Jersey City, Romualdo Duyan, who does catering for lechon if they can duplicate the taste what we have back home. He said, “not really because we used the oven but we used the same

Open Document