Food Lovers Guide to the Planet is a National Geographic segment that takes the viewer to various places around the world where food is unique and special. Before each food stop is a short intro of the place and the dish or delicacy it is known for. Like the fish boil in Door County, Wisconsin or the Spicy Biryani of South India (all that food makes me want to visit bestweightlosspills.net).
In one particular episode, they featured a supposed ‘Grill Master’ somewhere in the US (I forgot which state). During his interview, he says grilling is his life and that all he wanted to do since he was a kid was grill meat. Not just any meat, but huge, thick, gigantic slabs of meat. He then goes on to add that his specialty is roast whole pork and that he’s an expert in doing just that. Being no stranger to lechon and the mouth-watering, orgasmic deliciousness that it brings, I was of course intrigued. A lechon expert? In the States? This I’ve gotta see.
So the show featured him roasting a whole lechon. Everything from seasoning to spitting to roasting was shown (interestingly, instead of our traditional bamboo spit, our American counterpart used an aluminum pole and tied the pig up with metal clamps that they have to screw-screw!- on to tie the pigs legs firmly to the pole). The result?
The inside meat was worse- all pink, raw and wet
He then goes on to apologize by saying that the pork blew up and caught fire while cooking it. Tsk! What a shame.
I don’t know about you, but me thinks he should watch us Filipinos roast pork first before calling himself a master.
Oh, by the way, this is how real roast pork (lechon) should look like.
Golden, crispy, dripping with all that porky goodness
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