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  • Coming up next...

  • I've nosed around for a village in Puerto Rico that specializes in cooking one thing

  • and one thing only.

  • You join me for lunch?

  • I'll foot the bill.

  • And later, why are people lining up for a teeny, tiny, transparent fish?

  • This is insane.

  • Tourism may be the number one industry in Puerto Rico,

  • but thanks to my friend and guide Chef Maira Morales,

  • I'm just 45 minutes from San Juan, entering a 100% no-gringo zone.

  • We're in the mountains of south central Puerto Rico, driving on PR-184,

  • better known as the "Pork Highway".

  • We're going to the Guavate region in the hills of Cayey,

  • which specializes in just one thing

  • pork, with over a dozen restaurants to choose from.

  • We like pork.

  • This is without a doubt, one of the best places, and I can say in the world, not just in Puerto

  • Rico

  • Oh my God

  • This happens to be one of my favorite places worldwide.

  • This is pig heaven.

  • It is.

  • An entire town devoted to cooking roasted pig.

  • Isn't that beautiful, isn't God perfect?

  • Spanish settlers first brought the pig to this island and Guavate got it's start as

  • pig paradise

  • when one roadside shack endeavouring to feed passing truckers was so successful that more

  • lechoneras sprang up

  • making the weekend gathering place for local families to eat and dance the day away.

  • The first Lechonera on the street, and I'm told still the best "El Rancho Original".

  • The ears and tail for him.

  • You're going to have the tail and the ears.

  • That's great.

  • These Lechoneras roast whole suckling pigs over an open flame for hours.

  • When it's done, they cut it up with a machete, or huge knife so it's a great way to try all

  • the parts of a pig.

  • Look at that!

  • Slow-roasted so it just falls apart like butter.

  • You actually don't even need a fork,

  • you can just stick your face into it.

  • All of this little breast meat and fatty fabulousness, that's gotta' be my first bite.

  • There we go.

  • When you told me this was the best place to get pig,

  • you said it was the best place in Puerto Rico.

  • It's one of my favorites, no doubt.

  • I've eaten this stuff all over the world, I'm telling you right now

  • that little bite of pork that I had there is the best pork that I've eaten in my life.

  • Ha! ha! Yes!

  • That is insane.

  • Now, obviously when the guy takes that cleaver, that machete and he's hacking up all the different

  • parts,

  • you get all kinds of different pieces of the breast, the thigh, the leg,

  • And here's that wonderful piece of the belly, with the skin and just the barest amount of

  • meat and a lot of fat.

  • That is absolutely beautiful,

  • and tasty.

  • This is pig heaven.

  • Then there are the often overlooked morcels that are simply the best parts of the animal.

  • That's your department, I'll let you have all of it.

  • Look at that, what freaks me out a little bit

  • yeah?

  • It's that I buy these at the local pet store also

  • For your dog

  • and my dog loves them.

  • The skin here is so thick.

  • Oh wow.

  • That was...

  • Mmm, wow that guy could've used a q-tip or two.

  • I'm not eating any of it.

  • Wow that's fantastic.

  • Good.

  • You enjoy that.

  • That's a nice pig's ear.

  • Most of the time the ear's burnt,

  • but you can see the nose the tail are still just the same color as the rest of the it.

  • It's gorgeous, they really know what they're doing here.

  • Equally tasty and rightly appreciated here in Puerto Rico, the pig's tail.

  • You just kind of gnaw on the end of it.

  • Yes.

  • Wow.

  • That's big prize, because you only have one tail.

  • Right!

  • So that's *the* one piece that everyone wants.

  • But each part of the animal has it's own unique flavor.

  • It's a front leg. That is a beautiful specimen right there.

  • Oh, the meat on this part of the animal is so rich, and so melting, and so much more

  • go ahead you take it.

  • intensely porky than any other place on the pig,

  • I mean people who don't eat the shanks are really missing out on incredible, incredible

  • pork goodness.

  • Oh my God.

  • Do you like the toenails?

  • No, you go ahead and have those.

  • It's gross, nobody eats those, I was just kidding.

  • I was just trying to get you to try one.

  • No!

  • I'm enjoying every part of this pig, toe to snout.

  • You go ahead and have that part.

  • A pig roots around with it's nose, so it has this meat, these muscles that are in it that

  • are just...

  • I don't know, it's yummy food.

  • Just because of you.

  • Grab that one.

  • That is...

  • Careful, it's a tooth.

  • Here, it's just these little strips.

  • That's actually very good.

  • I'm telling you!

  • This is the first time I have it.

  • All the meat from the face has different flavors and textures,

  • It does.

  • Depending on how much skin is covering it, how much the muscle works.

  • That is very earthy stuff.

  • It has to have the hair on it.

  • If it doesn't have the hair on it, something's wrong.

  • This is the quintessential pig meal.

  • That's why we're known for it.

  • Why you think we have an whole town devoted to pig?

  • That's a really good point.

  • In typical Puertorican fashion, food is followed by festivity,

  • and it's time to work off a little bit of our meal.

Coming up next...

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瓜哇特 (Guavate)

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    jwtsai0317 發佈於 2021 年 01 月 14 日
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