Copyright 2012 LtDan'sKitchen blogs |
Copyright 2012 LtDan'sKitchen blogs |
Anyway, I woke up the next day and my little piglet was already cleaned and was ready to be slow-roasted under a bed of hot coals. Prior to roasting, it was stuffed with lemongrass, banana leaves and a sour fruit we call "batwan" in our local dialect. It is a main ingredient usually in sour broths and in roasted meats but it seems to be mainly used only in the region I grew up in. Now, the roasting part is really an art form. It takes forever to roast the pig on the spit turning round and round so that it cooks evenly. It also gets basted with cooking oil and a can of evaporated milk to give the skin a really yummy taste. I'm enclosing a video of my cousin-in-law roasting the pig although he got a bit conscious when he realized I was filming the process. It took them about 4 hours to fully roast the pork and while we were about to serve it, we realized that we forgot to buy an apple to stuff in its gaping mouth. Necessity being the mother of invention, we opted for a ripe mango fruit.
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