Pig roast
Pig roasts, under a variety of names, are a common traditional celebration event in many places including the United Kingdom, Philippines, Puerto Rico and Cuba.
In Bali, babi guling is usually served with lawar and steamed rice; it is a popular dish in Balinese restaurants and warungs.
In most regions of the Philippines, whole-roasted pig is known by the Spanish-derived term lechón (usually spelled lechon without diacritics, but also litson or lichon).
[10] The native name of Filipino lechón is inihaw [na baboy] in Tagalog, a general term meaning "charcoal-roasted/barbecued [pig]".
[11] Native names were also preserved in other regions until recently, like in Cebu where it was previously more commonly known as inasal until Tagalog influence changed it to lechon in the 2000s.
[21] A variant among Hiligaynon people also stuffs the pig with the sour fruits of batuan or binukaw (Garcinia binucao).
[27] Pig roast (lechon asado) is very popular in many former Spanish colonies; it is a part of Puerto Rico's national dish and is usually served with arroz con gandules.
In Puerto Rico & Cuba pig roasts occur year-round, but are most common at New Year's Eve and especially Christmas; occasionally if a family has moved to the United States, they will take the recipe with them and use it during the summer.
In ancient times, dating back to the Saxons, roasting a wild boar was often the centerpiece of a meal at Yuletide, with Yule being Freya's feast.
and west to the Mississippi River south to Louisiana, the favored meat in Southern, Cajun, Appalachian, and Creole cooking is pork and has been since colonial times: pigs did not require any special handling or maintenance and could be sent off into the woods and rounded up again when supplies ran low, and thus were the prime choice for meat for small farmers and plantation owners, and for men living up in the mountains, the tradition was to drive their pigs to market every fall, fattening them up on the many nuts and acorns that proliferated in the area.
George Washington even mentions attending a barbecue in his journal on August 4, 1769,[31] and the records of Mount Vernon note a smokehouse on the premises.
[32] Outside of the English-speaking states of the South, francophone Cajuns, then as now, had cochon de lait as a traditional dish for the gathering of their large families.
In a Hawaii-style pig roast, a large pit is typically dug into the ground and lined with banana leaves, as lava rocks are heated over an open flame until they are very hot.
In the Philippines, the pig is typically stuffed with spices, placed on a bamboo spit, and roasted over hot coals.
[37] In Puerto Rico, pig roast is prepared in adobo mojado (wet seasoning) containing crushed garlic, black pepper, salt, orégano brujo, olive oil, and wine vinegar.
