Philippines’ “national dish” roasted suckling pig, locals can’t afford it, but tourists rush to eat it, priced at 1,000 yuan each

Every time you travel to a place, you have to go to the must-check-out places to play, because without the yearning before coming, you can give yourself a memorable souvenir, as well as the unforgettable and pleasing scenery. Of course, as a foodie, you must taste the local delicacies. The delicacies in many places are mouth-watering, and some of them look scary and difficult to eat, but they are full of deliciousness. Eating them once is a rare taste bud experience.

During my trip to the Philippines, I went to the diving resort of Cebu. The high-quality diving resources here are very attractive. Not only is there the unique "Sardine Storm" in Asia, but you can also have close contact with whale sharks. The Filipino diet is mainly based on barbecue, and the grilled things should be roasted and colored, and the best state is burnt. In the Philippines, you will see a lot of people with big bellies. This is because they eat high-calorie foods, such as bread, sugar, and milk, and their food tastes mostly salty and sweet.

One of the delicacies that impressed me deeply here is the "Filipino Roast Suckling Pig", which is known as the national treasure delicacy of the Philippines. It is called Lechon in Filipino, which means milk. They are piglets that have not yet been weaned, and the younger the pig, the more delicious it is. Think about it, isn't it cruel? "Second Senior Brother" is still a child!

It is said that roast suckling pig in the Philippines originated from Cebu and is the most authentic, and later spread throughout the Philippines. At noon after diving in Cebu, we ate at a beachside restaurant. A roasted suckling pig about 50 to 60 centimeters was served, wrapped in something hard. When the layers were peeled off, the whole body was shiny. , the roasted suckling pig, which was completely browned, appeared in front of us. It was the first time we saw the whole pig carcass placed here. To be honest, we were a little scared and disgusted.

The owner cut the suckling pig into eight pieces, and we each took the part we liked and ate it. The meat was soft, but because it was grilled, the pig skin was a little hard and crispy in the mouth.

The store said that roasted suckling pig is a must-order dish for many Chinese tourists when they come to Cebu. Everyone wants to taste this delicious food when they come here. Not eating roasted suckling pig is equivalent to not having been here. service. This method of roasting pigs is also very particular. A 50-pound suckling pig is selected. Before roasting, the internal organs are hollowed out, stuffed with banana leaves and unique spices, and then slowly roasted over charcoal fire. During this period, the surface of the pig skin is brushed with oil and local spices at different times. When the suckling pig takes on an attractive caramel color, a delicious suckling pig is ready to be roasted.

Especially when Christmas is approaching every year, "Second Senior Brother" will be in trouble. A large number of suckling pigs are transported to production factories in various places and grilled over charcoal fire to make delicious dishes. Every year on June 24th, there will be a Roast Suckling Pig Festival in many places. After people decorate the roasted suckling pig, they parade around the streets in the city and end with a grand feast.

A whole roasted suckling pig weighs about 15 kilograms. The big one costs about 1,000 yuan, and the smaller one costs about 700-800 yuan. The per capita income in the Philippines is very low, so locals generally cannot afford it, and most of the roast suckling pig is consumed by foreigners.