Roast pig refers to a number of dishes featuring

pig The pig (''Sus domesticus''), often called swine, hog, or domestic pig when distinguishing from other members of the genus '' Sus'', is an omnivorous, domesticated, even-toed, hoofed mammal. It is variously considered a subspecies of ''Sus s ...

that is

roasted 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 from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization ...

. Examples include: Cochinillo asado-Madrid

Siu yuk Siu yuk () is a variety of ''siu mei'', or roasted meat dishes, in Cantonese cuisine. It is made by roasting an entire pig with seasonings, such as salt and vinegar in a charcoal furnace at high temperature. Roasted pigs of high quality have cri ...

, in Cantonese (Chinese) cuisine *

Tostón asado {{Short description, Spanish pork dish Tostón asado or cochinillo asado is a dish consisting of roast suckling pig. It is commonly used in the Spanish cuisine of Castile, with the variants of Arévalo and Segovia being the most popular ones, althou ...

(also called cochinillo asado), in Spanish cuisine *

Hornado Hornado is roast pig, cooked whole, in Ecuadorian cuisine. It is often served in highland markets. Hornado is generally accompanied by llapingacho, mote ( hominy), and vegetables. See also * List of Ecuadorian dishes and foods This is a list ...

, in Ecuadorian cuisine *

Lechon A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a " suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, i ...

, in

Filipino cuisine Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Fi ...

References

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