Lechon Baboy
“Lechon” means roasted, and “baboy” is a pig, Tagalog.
Marissa bought the pig from some friends who live in Lumbia, near the Cagayan de Oro Airport. The price was 100 pesos per kilo, or 5500 pesos for the above pig, which was taken to my house live on Thursday, two days before he was prepared as the main course for the reception following my son’s christening.
Marissa is pointing to his ears. She is particularly fond of pig ears and is claiming them for herself.
Once the pig has his throat slit and is bled to death, then gutted, a pole is pushed in one end and out the other. Some kind of straw or grass is stuffed in his belly I suppose to help keep the carcass’s shape. The pig is then slowly turned over coals for a few hours.
The above is a basic setup for making a lechon baboy. Put the pig on the pole across the supports, above the coals and slowly hand-turn the pig on the pole. And presto…
That’s a lot of leftovers, even after more than 120 people had their way with him.
Oh, and Marissa did eat the pig’s ears. “Very crunchy”, she said, smiling, “yummy”.
May 26th, 2008 at 12:07 pm
i loved lechon baboy very much. specially the ears and ribs.