Roasted pig

A traditional Tongan roasted pig

A traditional Tongan feast won't be completed without some roasted pigs on the table. Preparations for roasting the pigs take many hours. Hot water and a sharp shave are used for cleaning up the unwanted hairs and the remains of the pigs. It would be all white and clean up after. A long stick is used for roasting. One end of the stick should put inside the mouth and go through the inside body until the other end goes through the back hole of the pig. This long stick is then put on an U stake that will hold the stick for an hour or couple more depending on how big the pig is when roasting. The end product should look exactly like the photo above. For most people the skin is  the best part of the roasted pig especially if they are crisp and fresh off the fire. The unique taste of a roasted Tongan pigs are tempting that every Tongans in the world crave for them still have them on the feast table wherever they are in the world. It takes long hours to roast a pig. When it's cooked it is really tasty and right now I can just imagine sitting in front of a roast pig and eat all of its skin.