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A pig roasting on a rotating spit in the United States. Note hot coals off to the side and a drip pan underneath. It is basted with a mixture of salt and beer. Filipino lechón being roasted in one of the lechón stores in La Loma, Quezon City, Philippines. A pig roast or hog roast is an event or gathering which involves the barbecuing of a
When individual pieces are served, it is known as "roasted meat" (Chinese: 燒肉; pinyin: shāo ròu; Cantonese Yale: sīu yuhk). [2]When the entire pig is served, the dish is known as "roasted pig" (Chinese: 燒豬; pinyin: shāo zhū; Cantonese Yale: sīu jyū).
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Rotisserie chicken cooking on a horizontal rotisserie. Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven.
Slow-roasting pig on a rotisserie Tudor style roasting meat on a spit. Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source.
The suckling pig is used in Cajun cuisine in the southern U.S., where the Cochon de Lait Festival [32] is held annually in the small town of Mansura, Louisiana. During this festival, as its name implies, suckling pigs are roasted. Other uses for the suckling pig in the U.S. include slow roasting in an oven or (as in a Hawaiian-style pig roast ...
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