When you visit Salt Cay in the Turks & Caicos we will roast a pig (lechon) for your group for a party not soon to be forgotten.
I traveled to the Philippines to learn how to properly roast a pig and here is the abbreviated version. Now mix this with our culinary experience in the Caribbean and you will have a world class pig roast!
Please remember we need a couple of weeks notice to make sure we have the right pig for your roast.
Special thanks goes out to Long of Torril, Philippines, for showing me how to do this from start to finish.
1. We used a 65 kilo (143 lb.) pig.
2. Boil water to use in scraping off the hair and for keeping everything clean and sanitary.
3. Have the ingredients ready: soy sauce, garlic, lemon grass, green onions, pepper, salt and MSG.
4. After the pig has been dressed making sure the ribs have been separated from the body. Stuff it with the spices and truss up the cavity. (This is not the fun part!) Long did this all by himself...now I understand why he is called the peace maker in the neighborhood. Rest assured nothing is wasted!
5. Prepare the roasting pole and spit.
6. Use hardwood charcoal.
7. Baste the pig in soy sauce and roast slowly, turning constantly by hand for roughly three hours. This will vary depending on the size of the pig.
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| Finished Product Ready To Go To The Party! |
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| Enjoy! |
Thanks again Long!
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