Spanish Suckling Pig with smoked Dates & Almonds (Engl)
Lechón (Engl)
Lechón (Tagalog: Litson) is connoted with a roasted whole pig, lechón baboy. Chicken and beef, are also popular. The process of lechón involves the whole pig/piglet, chicken, or cattle/calf to be slowly roasted over charcoals. Similar in method to Chinese Peking duck, Bali Guling celeng, or Western suckling pig, this day-long and arduous method of roasting leaves a crispy skin and inside and very moist meat.
Traditional Segovian roast suckling Pig (Engl) (Esp)
Chef Candido Lopez demontrates the traditional Segovian method for roast suckling pig
Roast suckling pig cut with a plate is a Segovian specialty, and when it comes to his specialty, one thing is undisputed: the place to eat it is under the arches of Segovia's aqueduct at Meson de Candido. Candido Lopez's recipe is classic as can be - the Meson was first noted on the register of the town of Segovia in 1786! - and his family is credited with the preservation of the dish and the propagation of its popularity. Lopez demonstrates the classic preparation of the pig, from roasting to cutting, and speak of the historic tradition and origins of the dish.
Suckling Pig with baby Vegetables and Apple Charlotte (Link)
http://www.lifestylefood.com.au/oven/#/signaturedish/83CD5F66/roast-suckling-pig-with-baby-vegetables-apple-charlotte
How to Break Down a Suckling Pig (Engl)
Lechón (Engl)
Lechón (Tagalog: Litson) is connoted with a roasted whole pig, lechón baboy. Chicken and beef, are also popular. The process of lechón involves the whole pig/piglet, chicken, or cattle/calf to be slowly roasted over charcoals. Similar in method to Chinese Peking duck, Bali Guling celeng, or Western suckling pig, this day-long and arduous method of roasting leaves a crispy skin and inside and very moist meat.
Traditional Segovian roast suckling Pig (Engl) (Esp)
Chef Candido Lopez demontrates the traditional Segovian method for roast suckling pig
Roast suckling pig cut with a plate is a Segovian specialty, and when it comes to his specialty, one thing is undisputed: the place to eat it is under the arches of Segovia's aqueduct at Meson de Candido. Candido Lopez's recipe is classic as can be - the Meson was first noted on the register of the town of Segovia in 1786! - and his family is credited with the preservation of the dish and the propagation of its popularity. Lopez demonstrates the classic preparation of the pig, from roasting to cutting, and speak of the historic tradition and origins of the dish.
Suckling Pig with baby Vegetables and Apple Charlotte (Link)
http://www.lifestylefood.com.au/oven/#/signaturedish/83CD5F66/roast-suckling-pig-with-baby-vegetables-apple-charlotte
How to Break Down a Suckling Pig (Engl)
Cajun Cochon de Lait (Engl)
In the bayou country of Louisiana Acadian's or Cajuns mark the holidays with preparation of Cochon de Lait...Roast Suckling Pig. Although traditionally cooked outdoors, Chef Frank Brightsen executes this imposing dish in the kitchen of his restaurant.
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