It is a Philipino tradition and quite delicious. This past weekend my partners and I celebrated the 1 year anniversary of our Investment Group, Sinnet Investment Group, by having a gathering. And yes, we had an entire roasted pig. We enjoyed many other dishes such as: Asado, Kaldaretta, Pansit, Menudo and Adobo and rice. Yes it's true WE LOVE TO EAT !!
Here are 3 pictures from Saturday's gathering: 
http://www.brightcove.tv/title.jsp?title=1043054571&channel=987490431
Here is a great link to watch if you want to learn how to roast a whole pig. Or you may want to try this recipe:
| PIG ROAST ON A SPIT | |
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Whole suckling pig (60 lb. average) Clean pig and dry. Cut slits in skin and insert garlic cloves. Coat with shortening. Prepare stuffing and combine with cut up onions. Add apples and walnuts to stuffing, if desired. Pack cavity with stuffing and stitch closed. Wrap pig in chicken wire lengthwise. Coat with garlic powder, rosemary, and salt, and pepper. Insert spit and cook 3 to 5 feet above a bed of coals 6 to 7 hours, turning frequently. Add seasoning often. Meat is done when skin shows deep splits and internal temperature is 160 to 170 degrees. Unwrap wire (which will bring most fat and skin with it) and serve. Optional: Pig may also be roasted in covered pit, turning every hour. Keep spit about 2 to 3 feet above coals. |
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