Ask Members Best Price for Plane Tickets?

Roast Pig Rotisserie Bauang Philippines

2009-08-27 05:35:27

Roast Pig Rotisserie Bauang Philippines
Across the street from the central market and one street back is what appears to a place where they are always roasting a pig on a spit in Bauang, Philippines La Union Province.

Bauang - Paringao - San Fernando, Philippines
La Union Province
Southeast Asia
Thursday, August 27, 2009
Buy gear recommended by Andy


The color of the pig to me in great, it looks delicious.

This is not the delicious part, looking at the pig looking at me.

I need to walk back there and see if this is a business that roasts a pig all the time, or if it was a special occasion. It hit me as I was walking away that this location looked permanent.

Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term leche (milk); thus lechón refers to a suckling pig that is roasted. Lechón is a popular cuisine in the Philippines, Cuba, Puerto Rico, the Dominican Republic, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Nowadays in most of Latin America, the original use of a suckling pig has given way to a medium-sized adult pig.

In most regions, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The meat is placed over the charcoal, turning the stick in a rotisserie action. The meat is roasted on all sides for several hours until done. The process of cooking and basting usually lends itself to a crisp skin, which is also served with the meat.

Philippine "Lechón"
In the Philippines, lechón is served with plum or other sauces, vinegar, or with other seasonings or accompaniments. In the Philippines, the term lechón also came to mean any meat prepared by cooking on a pit, such as lechón baka (roast beef) and lechón manok (roast chicken). There are other Philippine versions of lechón, known as lechón kawali and Paksiw na lechón. Lechón kawali involves boiling the processed meat, and then frying the pieces of pork in a frying pan. Paksiw na lechón involves cooking the left-overs of the main-course lechón by boiling it in a vinegar mix, making the meat moist, and then stir-frying it along with other marinated ingredients.

Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired.

In medieval and early modern kitchens, the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the "spit boy" or "spit jack". More mechanical means were later invented, first moved by dog-powered treadmill, and then by steam power and mechanical clockwork mechanisms. Spits are now usually driven by electric motors.

Rotisserie can also refer to a mechanical device used for rotisserie cooking, or to a restaurant specializing in spit-roasted meat and chicken. The word comes from French where it first appeared in Paris shops around 1450. Additionally, in restaurants a rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods.[1]

Andy in Mindanao at another Pig Roast

Roast Pig Rotisserie Bauang Philippines