Above: someone’s put a dry rub on that pig, and I like it

My love for pork, in addition to our desire to make new friends here, led the hubby and me to the American Association of Malaysia’s annual pig roast over the weekend.  We’ve been aficionados of whole roasted pig for over a year now, ever since my sisters and I purchased a Caja China pig roasting box for my dad as his law school graduation gift.  (I know, so many words in that sentence require much further explanation than I can give it justice right now.)  The Caja China reduces — although does not minimize — the time and effort required to roast a whole pig.  I think you can also roast 4-6 chickens at a pop, too, if you feel so inclined.

But I digress.  What’s amazing to me about the pig roast we attended were two things: 1) the gargantuan size of the pigs, which had to have weighed in at over 100 pounds a piece (my dad’s pigs are usually around 40-60 pounds), and 2) the skill of the ladies in the above video in breaking down these enormous pigs into delicious, bite-sized pieces, each one containing the perfect amount of crispy skin, juicy pork, and bone.  Afterwards, I discovered that regular people, just like you and me, can place special orders for these delightfully roasted beasts, and that these ladies will come to your house and break down the pig in front of you.  What this means for you sitting at home, dear reader, is that if you come to visit us, at least one afternoon of the travel itinerary I’ll prepare for you will read, “Afternoon: At-Home Pig Roast.”

I just hope you can pull your weight and eat 50 pounds of pork.

(Oh, and we met some very, very nice people, too.)