You don’t need to burn the whole house to roast the pork

An incomprehensible chant tweeted in the background, and the flickering light seemed to sway in prayer and rhythm.
I think even the gods need a proper atmosphere in their diet.

But what really fascinated me was the sight of the pig itself.

Yes, pigs have heads and pointy ears. Farmers don’t grow headless walking slabs of roasted pork belly, but if the only experience with pork comes from supermarket shelves, you’ll be allowed to think.
A line of admirers who admire Penang.

Now that I’m an adult, I occasionally accidentally get a chance on top of roasted pork, just like I did in Penang. With my smartphone in hand, I was able to capture the experience.

As far as it comes with its glorious, crisp skin, no one seems to care what part of the pig they’ve got. When the whole pork is roasted, the layer of cuts melts. “Prime Rib” is less authoritative than any other piece. Even heads with a high proportion of skin meat are appreciated. I can imagine how good my Chai Buei would be.

The crackling and sounding skin looks like a wonderful equalizer.

Then came a clever display of Cleaver Skills. The vendors worked systematically, reducing sections of pigs to bite-sized slices per section. The sharp knife was sliced ​​effortlessly, producing a satisfying, crisp sound with each cut.

Within an hour the table was empty. The whole pig – disappeared in 60 minutes.

So how did the Chinese learn how to cook this way? 

In a conversation with my stepfather, he mentioned an old essay by Charles Lamb. Curious, I looked it up and found a humorous piece, “Roast Pig Paper,” Published in 1822.

The accidental invention of roast pork

According to the story, before Bobo’s time, humans ate raw meat and ripped straight from the animals.

One day, while his father was away, Bobo was playing with the fire and accidentally burned out like a pig. In the ashes he noticed an unfamiliar scent. Curious, he touched one of the burnt pigs and burned his fingers in the process. Instinctively, he licked them – and at that moment, humanity had the first crunchy crackling.

Bobo devoured the rest of the pig and excitedly shared his discovery with his father. At first, his father became terrified, believing that his son had tainted his natural way of eating. However, after trying it out for himself, he was equally fascinated.

Fearing what their neighbors might think, they kept their discoveries secret. But doubt arose when their homes mysteriously set fire to more frequently than before. In the end, the whole village attracted attention.

A court was convened and Bobo and his father were set to be punished. Out of curiosity, one of the ju judges decided to investigate the burnt pig. Like Bobo, he burned his fingers, licked them, and quickly converted. Soon everyone in the village was pursuing roast pork and setting the house on fire.

This could be where this idiom was born, but it remains a fantastical story. Lamb’s essay is a fun read, like an elaborate April Fool’s Day joke with a historical twist.

If you want to roast the pork yourself, of course there is a much more modest way to do it.

One is that I can’t use my Sous Vide method. Unless you know where to roast the whole pig in the bathtub.

And if you are going to burn your home in the process, don’t sue me.

Do you want to cook this at home? Don’t even think about it!