Pig roast

Mealtime event roasting a whole pig A pig roasting on a rotating spit in the United States. Note hot coals off to the side and a drip pan underneath. It is basted with a mixture of salt and beer. Filipino lechón being roasted in one of the lechón stores in La Loma, Quezon City, Philippines A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole pig. Pig roasts, under a variety of names, are a common traditional celebration event in many places including the United Kingdom, Philippines, Puerto Rico and Cuba. It is also popular in the United States, especially in the state of Hawaii (a luau) and in the Southern United States (whole hog barbecue and pig pickin'). In Southeast Asia, a pig roast is a staple among the Buddhist, and Christian communities, notably among Catholic Filipinos and Hindu Balinese people, or Buddhist Chinese people.

[edit] 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 on Christmas Eve by families and friends, whereas families from Hawaii often hold a roast on Memorial Day.

Indonesia[edit] Main article: Babi panggang Balinese babi guling In Indonesia, roast pig (using both adult or suckling pig) is called babi guling, babi putar, babi panggang or babi bakar; it is predominantly found in non-Muslim majority regions, such as Hindu Bali and Christian Batak lands in North Sumatra, the Minahasa people of North Sulawesi, Toraja in South Sulawesi, Papua, and also among Chinese Indonesians. In Bali, babi guling is usually served with lawar and steamed rice; it is a popular dish in Balinese restaurants and warungs. In the Batak people's tradition, babi guling is 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 called bakar batu (burning the stone), and it is an important cultural and social event among Papuan people. Among Dani communities, bakar batu is central to major communal ceremonies and celebrations, including marriages, funerals, and harvest thanksgivings.

Philippines[edit] See also: Suckling pig and Inihaw Not to be confused with Lechon manok, Lechon kawali, or Lechon paksiw. Typical traditional noche buena (Christmas Eve) meal in the Philippines, with a lechón as the centerpiece In most regions of the Philippines, whole-roasted pig is known by the Spanish-derived term lechón (usually spelled lechon without diacritics, but also litson or lichon). 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 the native domesticated animals of all Austronesian cultures and were carried throughout the Austronesian Expansion to Polynesia. It differs from Spanish and Latin American lechón in its ingredients, preparation, and the fact that it uses weaned or adult pigs. It is most similar to neighboring native dishes like the Balinese babi 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 is inihaw [na baboy] in Tagalog, a general term meaning "charcoal-roasted/barbecued [pig]". Native names were also preserved in other regions until recently, like in Cebu where it was previously more commonly known as inasal until Tagalog influence changed it to lechon in the 2000s. Roasted suckling pigs are 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 as cochinillo (from cochinillo asado). Unlike native Filipino lechons, cochinillo uses a suckling pig that is splayed and roasted in an oven. The term lechon has also become generalized as a loanword for anything spit-roasted over coals. It is also used for other Filipino dishes like lechon manok (native roasted chicken) , lechon belly (only the pork belly), and lechon baka (a whole cow spit-roasted Filipino-style), thus lechon made from whole pig is differentiated as "lechon baboy" (literally "pig lechon").

[edit] An 1887 depiction of Southern style pig roasting. The practice is not much different from present day methods. A hog/pig, often around 80–120 pounds (35 to 45 kg) dressed weight, is split in half and spread onto a large charcoal or propane grill. 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, as lava rocks 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". The cooking process 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 with spices, placed on a bamboo spit, and roasted over hot coals. In Puerto Rico, pig roast is prepared in adobo mojado (wet seasoning) containing crushed garlic, black pepper, salt, orégano brujo, olive oil, and wine vinegar.

A whole pig brings a sense of drama that fits the festive spirit of a British Christmas gathering. The crackling skin and succulent meat feed a crowd, turning a family meal into a communal feast reminiscent of historic coronation banquets. Unlike a turkey, a pig can serve twenty or more guests, making it perfect for the larger, multi‑generational parties that have become popular in the UK. Its rich flavour, especially when slow‑roasted over a wood‑smoked fire, adds a depth that cuts through the usual parade of mince pies and pudding, giving the holiday spread a memorable centrepiece.

For a Christmas hog, aim for a pig between 40 and 60 kg – large enough to impress but still manageable on a backyard rotisserie. Look for a well‑fleshed animal with even fat distribution; too lean and the meat will dry out, too fatty and the skin won’t crisp correctly. If you’re renting a specialist grill, ask whether it includes a drip pan and a basting brush; a sturdy steel spit with a motor will save you hours of manual turning. Pair the hog with a simple brine of sea salt, brown sugar and a splash of ale to keep the meat moist and lend a subtle festive note.

Timing is everything: start the roast early on Christmas Eve so the meat is ready to carve just before the main day’s meal. Keep the fire at a steady low temperature – around 120 °C – and baste every 30 minutes to develop that golden crackle. When it’s done, let the carcass rest for 20 minutes before carving; this lets the juices settle and makes slicing easier. Serve the meat on a large wooden board with classic accompaniments – apple sauce, pickled onions, and a mustard vinaigrette – letting guests help themselves in true holiday conviviality.