Roasted Pig Philippine Style - Lechon Baboy

Hello:

I hope you all had a great Holiday Season! I was in the Philippines for Christmas and New Year's and I shot some videos of their favorite dish for special occasions - Lechon Baboy (roasted pig). There are many different ways to roast a pig. In America, we have our elaborate, expensive smokers and automatic rotisserie spits. There are also pig roasting boxes and holes in the ground. Skin on and skin off. When you consider the many spices, rubs, and injections, there are literally 1000's of different ways to roast a pig. But if you slow smoked the best whole hog "American Style" and tried to feed it to a group of Filipinos, they would not like it as much as their crispy skin lechon baboy with no sauce. It's tradition, it's what they were raised on, it's what they like. And all you need is a few spices and a free bamboo pole...

Crispy Skin: There's a trick that only the well skilled pitmaster can pull off successfully. It's the art of creating crispy skin on a roasted pig. What you do is bump the heat up a notch or two at the end of the cook. Then you hold the area you want crisped over the hotter fire just long enough to crisp the skin properly and not long enough to burn it. The skin will blister and crisp up and turn a darker color. It's almost like popping popcorn or carmelizing sugar on top of a creme brulee. Most pig skin is totally inedible - especially here in America. It's basically shoe leather. The result of crisping the skin properly is more like eating a Dorito chip.

I took the time to get the exact spices they use and I included them in the video...

I took a bunch of still pictures a couple of years ago of a roasted pig (lechon baboy) in the Philippines. I made these pictures into a video too. WARNING: this video is a lot more detailed and shows the pig being killed, cleaned, and roasted. Do not watch if you are squeamish...

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