Pig Roast

I’m going to a Pig Roast on my final evening in Beilun, China for the 2010 – 2011 academic year!  It’s a real, honest to goodness, this pig used to be alive ROAST.  I can’t wait.

This morning, I watched and documented the pig pit process and progress.  It’s really built right there on the sidewalk outside of Cup O’Joe’s.  There was no advisory about not doing this at home, so maybe I can convince ‘em to build one right in the driveway at Aunt Lynne’s house!  She sure would be the talk of the town for years to come (I’m serious because at least 40% of the folks in her town are vegan).

Here are some photos:

You start by lining the ground with a plastic covering secured (as much as possible) with bricks.  You then strategically place tin foil around and hold that in place with sand.

You then cover the entire bottom with sand (this will catch the dripping juices and prevent ? stains, forest fires, whatever).

Next you light the fire, charcol bricks were used in this case.  If you look closely, you will find small bricks in the "oven" that can be easily removed so that additional charcol can be added as needed.

Now it's time to bring on the pig!

This is one seriously seasoned and ready bit o' pork!

Finally, the whole thing is covered in tin foil, and the roasting begins!

I'll post after the party and consumption of pictured pig!  Hope your Memorial Day weekend (for those of you from or with close connections to the United States) is as banging as mine is proving to be!