During my trip to the Philippines, I went to Cebu, a diving resort, where the high-quality shallow water resources are a place worth visiting, not only the unique "sardine storm" in Asia, but also close contact with whale sharks. The diet in the Philippines is mainly barbecue, and the baked things should be colored and baked to the best state. There are many people with big bellies in the Philippines because they eat high-calorie foods, such as bread, sugar and milk, and their tastes are mostly salty and sweet.
There is a kind of food that impressed me deeply here, that is "Philippine roast suckling pig", which is called the national treasure food of the Philippines. Lacken is called milk in Filipino. It is a piglet that has not been weaned, and the younger the pig, the more delicious it is. Think about whether it is cruel. "Second Brother" is still a child!
It is said that the roast suckling pig in the Philippines originated in Cebu, which is the most authentic and then spread all over the Philippines. At noon after diving in Cebu, we ate in a restaurant by the sea. A roast suckling pig about 50 or 60 cm is wrapped in something hard. When the lid was lifted layer by layer, it shone and the roast suckling pig appeared in front of us. It's really scary and disgusting to see a complete pig carcass here for the first time.
The shopkeeper cut the suckling pig into eight pieces, and each of us took the favorite part to eat. The meat is soft, but because it is roasted, the pigskin is a little hard and brittle when bitten in the mouth.
According to the owner, roast suckling pig is a must-see for many China tourists when they come to Cebu. Everyone wants to taste this delicious food when they come here. If they don't eat roast suckling pigs, it means that they have never been to Cebu. This way of roasting pigs is also very particular. Choose 50 kg suckling pig, take out the internal organs before roasting, fill them with banana leaves and unique spices, and then slowly roast them on charcoal fire. During the period, oil and local spices were brushed on the surface of pigskin according to time period. When the suckling pig showed attractive caramel color, delicious suckling pig was baked.
Especially when Christmas approaches every year, the "second brother" will be miserable. A large number of suckling pigs are transported to production factories all over the country and roasted into delicious dishes with charcoal fire. On June 24th every year, roast suckling pig festival is held in many places. After decorating the prepared roast suckling pig, people marched in the city and finally ended up with a grand banquet.
A whole roast suckling pig weighs about 15 kg, the big one is about 1000 yuan, and the small one is about 700-800 yuan. The per capita income in the Philippines is very low, so locals generally can't afford it. Most roast suckling pigs are consumed by foreigners.