BBQ - Philippine Style (by Bill Anderson)

I was in the Philippines recently visiting a friend and while I was there, they did a pig roast - or as they call it there... Lechon.

WARNING: this newsletter shows a pig roast from start to finish. And when I say "start", I mean a live pig. So... if you don't want to see these somewhat graphic pictures, DO NOT page down any further.

Of course, this is not how we show you how to slow smoke pork in our book "Competition BBQ Secrets". But I thought it would be interesting to show you how they do it in other countries. A lot of people here in the US like to do backyard pig roasts every now and then. You can buy whole hogs already dressed down and cleaned up. All you need to do is put it on a spit, fill the cavity with your favorite spices, herbs, shallots, garlic, vinegar, soy sauce, etc and sew it up and then roast it for about 3 hours or more depending on the size...

I also have some videos of roasted pig Philippine style - Just Click Here - Lechon Baboy!

This is Adel making out his ingredients list - the other guys are getting ready to tie the pig's feet up...

lechon baboy

Quick kill with a long knife through the throat and into the heart. Note that the blood is saved - nothing is wasted...

philippine roasted pig

Hot water is used to loosen the hair. The feet are dipped in the hot water to loosen the hoofs which are pulled off...

filipino roasted pig

The pig is rinsed with hot water and fresh cold water often to keep things clean...

roast pig

The hair and skin are scraped off with knives and razor blades...

whole hog

 

how to roast a pig

The guts are saved and cooked up - this is a delicacy in the Philippines...

pig guts

I can't tell you the exact details on how to gut the pig bacause I was only watching. I do know that a tendon or muscle was cut out from along the backbone and some tendons in the rear legs were cut so they would lay flatter. He also reached through the hole in the throat to cut the throat and pulled it down...

how to clean a pig

The bamboo spit is inserted and the legs are tied up with ratan. A nail is driven through the butt and nose to keep it from slipping...

pig on a stick

Spices are inserted in the cavity and it is sewn up. The neck is sewn up too. The spices they used were some sort of grass, shallots, garlic, vinegar, soy sauce, and good old Coca Cola...

roasting a pig

 

preparing a pig

 

stuffing a pig

 

roast pig

To the pit!....

lechon baboy

 

filipinos roasting a pig

They turned it rather quickly over charcoal for three hours...

pig on a spit

The skin was first rubbed with vegetable oil and then occasionally with Coca Cola...

hog on a spit

They love the crispy skin - especially the ears...

roast hog

I must say... the final result was very tender and tasty!...

lechon baboy

To get a copy of "Competition BBQ Secrets" Click on the link below...

eBook with Instant Download - www.bbq-book.com

Also available in our BBQ store - www.bbq-book.biz

 

Bill's Barbecue
April 2006
Barnsville
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