A Tour of How The Whole Roasted Pig Is Served Around the World

The whole roasted pig is a favorite among many, and, for most cultures, is usually served during big celebrations. Some pigs are small enough to be prepared in an oven (suckling pigs are usually slaughtered when they’re 2-6 weeks old), but you’ll receive the best result cooking it in an open fire or pit. And while I find it hard to pick my favorite part to eat, the rear and the crunchy skin are must haves.

Here’s a quick round up of my thoughts on pig worth trying:

Testaccio Ristorante in Long Island City, New York serves all-you-can-eat roast suckling pig—or Porchetta Arrosto—every Thursday. The Roman restaurant displays the whole pig on a table, and Executive Chef Ivan Beacco carves the pieces for you himself. It’s served with a variety of side dishes including lima beans, spinach and potatoes. While they compliment the pig just fine, I suggest you skip them, save yourself some room and focus on the main attraction.

Roast pig prepared for a Hawaiian luau is perhaps the most exciting process to watch. Here, the pig is covered with banana leaves and steamed in an underground pit—or imu—for hours. Digging up the pig usually requires a team of people, but the result is some of the tenderest pork you will ever have. It is rare for someone outside of Hawaii to attempt to cook pig this way. This isn’t surprising, since volcanic stones, guava wood, and banana leaves can be difficult to find if you’re not living on a tropical island.

Travel to Spain and order ochinillo asado (roast suckling pig) at the world’s oldest restaurant, Restaurante Botín. This dish has been the restaurant’s specialty since 1725. The pig is served simply; it’s dressed in its own juices and accompanied with two small pieces of potatoes. Wash down the food with the restaurant’s full and tangy red sangria.

But my favorite is the Filipino’s style of roasted pig or, as we call it, Lechón. Lechón is usually served during all major holidays and festivities. Usually, the pig is dipped in a thick, liver based sauce, which is appropriately called lechón sauce. I’ve lived in New York for almost nine years, and I still haven’t found a place that serves good, Filipino lechón. If you know of any, please let me know. I’ll be sure to try it out.

Porchetta Arrosto at Testaccio Ristorante

Ochinillo Asado at Restaurante Botín

Lechón

More links:

Lechón Baboy

The Foodista on Testaccio Ristorante

Essortment: How to Roast a Pig (for a Hawaiian luau)

Best Madrid Restaurants (Restaurante Botin)