Roast Pig anywhere
BBQ King in Chinatown always has them on the menu, but every time I've tried to order one, they've been "sold out," so I can't vouch for their pig in particular (though their duck is a great value, and quite tasty in the duck-fatty way). I would recommend calling ahead and asking/ordering one.
BBQ King House
2148 S Archer Ave, Chicago, IL 60616
Do you mean you want to buy a whole roast pig from somewhere? Or are you just looking for a restaurant or store that sells roast pork cut from a whole pig? I think Zoran Lalich of Lalich Delicatessens will roast a whole pig for you (or a lamb or a goat). I don't know how much it costs, but judging by his tasty smoked pork belly, he probably does a pretty good job.
4208 W Lawrence Ave
Chicago, IL 60630
8133 N Milwaukee Ave
Niles, IL 60714
Santorinis on Halsted does a great roast pig Greek style. They will roast a whole pig for you, but unfortunatley they break the whole thing down into menu size orders and charge the per person menu price, which is around $11.00. It comes out to over $300.00 bucks, but again, if you have the money it's very good.
138 S. Halsted
The best place for Chinese and Filipino-style (yes, they do them both) whole hog bbq is Hon Kee on Argyle.
And, what is a visit to Hon Kee without a bowl of their fantastic wonton egg noodle soup with some of that same roast pork on the side? The wontons AND the egg noodles are both made in house.
1062-64 W. Argyle St.
try wenworth ave in chinatown area, there is another bbq king some owner
at s archer, but never try Sun Wah restaurant at Argyle.
yesterday i was at sun wah, i was taking my mother in law (who is
from overseas) to taste
the roast pork, i have been cheated before just for the sake of trying.
they just use bait and switch tactic, if you pointed to the one hanging
they just pulled some "mystery" one from the table and sell you the stale one,
I believe Smoke Daddy on Division occassionally has a pig roast in the side lot next to their restaurant. It may be only once a year, and it may have already occurred earlier this summer.
You might want to call the restaurant to inquire: http://www.thesmokedaddy.com/.
Thanks very much for the information. I wasn't looking for anything exactly inparticular, other than a slow roasted roast pig with golden crispy skin, and succulent meat, and the right amount of fat...etc.
Just out of curiosity, what is the differnce between Lechon and Cochon?
While that would certainly be a kosher kitchen's worst nightmare, that's not what cochon de lait is. Cochon de lait literally means a piglet that is still feeding on milk, i.e. a suckling pig. The phrase, however, simply is the Cajun term for roast suckling pig. Countries with a Spanish history use the word "lechon."
"Pig in milk" is just the literal translation to English from the French word for "suckling pig." It is not cooked in milk, and milk is not used in the recipe. Lechon and cochon are both roasted pigs, one is Spanish, one is French. Here is a link to a Cajun recipe for "cochon de lait" or, in English, "suckling pig."