Lechon A traditional Philippine cultural, celebratory and most of all delicious/nami whole roast pig/baboy.
It starts with a tenderly cared for suckling piglet, 30- 40 pounds is best, but sometimes they are biger.
Mama feeding, washing, caring for baboy a week, month or more in advance of THE day.
My observation is baboy knows as THE day approaches, baboy will change demeanor. Start mourning itself. Mama also will mourn for baboy in due spiritual respect.
Early morning pre dawn of “THE” day, in ritualistic fashion. The beginning of the attending men, papa, manong, kuya, 3 or more men start the fires, boiling water, Preparing the roasting spot the pole ect.
THEN! baboy “SCREAMING” in protest is dispatched! by way of the knife- Halal/bleeding, not a drop of blood is wasted.
Mama at this point is drying her tears. Baboy is now, one cup at a time scalded, dehaired, scraped and washed then eviscerated. The entery is from the diaphragm down. Everything inside is kept-cleaned & washed. Cooking of the stomach, intestine, liver & blood begin.
There will be other persons sometimes hired hands, showing up and assuming roles as prepares, cooks guests throughout the day.
The roasting pole is inserted completely skewering the baboy. Then it is attached at center front and rear to the pole with wire. stuffed with lemon grass, green onion, garlic, magic sarap seasoning, sea salt, and soy sauce. Then sewn up and set aside.
Meanwhile market pork is being prepaired into dishes such as Humba, Menudo & Adobo. The intestines, liver and blood cooked in several ways is ritualistcally consumed throught the day into the night as hors’doeures.
For the men it is time, the rum drinking begins! This is a celebration in full swing. Women are preparing all the non meat dishes and deserts. there is excitement in the air.
the fire coals along with bags of charcoal are in place. Baboy is rubed with soy sauce and the roasting begins. the young men take turns turning the pole the experienced keep brushing the natural oils basting as baboy cooks.
The coals are arranged as needed. Aprox 5 hrs + or – baboy will be done. The crisp skin is the delight of the celibration. The sweet tender meat is exotic and full of flavor.
It will be eaten with full spiritual respect with blessings for and of God, Family, Friends and baboy.
