Lechon!!!!

If you live in the Philippines or are visiting the Philippines then you either have or will inevitably be chowing down on lechon. It's the national food. Rice, Red Horse, and lechon. That's what Pinoys live on. But have you ever considered the process of how that tasty pork makes its way to your plate? Let me show you.

First of all you need a pig.  Can't make lechon without a pig.

That's a right fat looking oinker going on the last tricycle ride he will ever take. Those two gentlemen are delivering that pig to a house where a fiesta will be had and a pig is needed to feed all the guests.

Once the pig arrives he has to be killed. Simply plunge a knife into his throat and drain him of his life. After that he must be washed and gutted. Slash open the abdomen and remove all the entrails and replace them with spices like lemongrass and garlic and whatever secret combination your family might have on hand. Then sew him up and shove a pole right through his mouth and out his anus and you are ready to go.

While you were getting the pig ready hopefully someone else was preparing the fire pit where he is to be roasted. 

That may not look like much but it will get the job done. After two hours the pig corpse should almost be transformed into tasty lechon. 

Notice the pool of pig juice in the ash pit. Hungry yet?

The next step after the lechon is fully cooked and ready to eat is to box it up for the fiesta.  When it's party time, eat and enjoy. Don't forget the gravy.

If you ever wondered how a pig becomes lechon now you know!