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Birthdays, Fiestas, Noche Buena, Media Noche, Reunions, Parties, etc.

What do all these things have in common… More than likely, you’re going to have Lechon (Roasted Pig) served.

Here’s a nice picture showing already cooked roasted pig.

I myself have always liked the smaller lechons, they always seem more tasty to me. Some lechon will cost you from P2000 up to P5000 depending really on the size.

And if you know Filipino culture, then you will know that everything regarding the pig will always be utilized. From the brain, intestines, and even the blood.

Brain: You can either saute it with garlic and onions, then add a little scrambled egg… Or just keep it in the skull until you make Lechon Paksiw the next day.

Intestine: Clean it, boil it, then dip it in vinegar or soy sauce, mix in a little garlic, kalamansi, and you have pulotan. OR you can deep fry it, which is equally as good.

Blood: You can make dinuguan. Add vinegar to the blood (so it won’t coagulate), then add the other internal organs in a pot, add some vinegar, spices, and cook. Serve with Puto.

What about the PIg?

Well, once you rid the pig of its hair, then completely remove it (utilizing hot water, to completely remove the hairs); you can start removing the internal organs, then rub on the spices (this varies depending on your taste), close the stomach up. and then put the bamboo stick through it’s mouth, through the whole body and out the other end (you know where that is)… START THE ROAST!!

In fact, I’m usually full (eating all the pulotan) even before the pig is finished roasting. Doesn’t matter, the crispy skin is all I want anyway.

And returning to pigs in the picture… They’ll probably be all sold out by noontime.

FINAL WORDS:

Oh brave pigs, you will not have died in vain. For tonight, you will rest in my stomach.

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