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Roast Pig anywhere

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thebelly Aug 24, 2007 11:54 AM

Is there anywhere in Chicago or the immediate area that does whole pigs or sucklig pigs. Doesn't matter what "style," i.e. South American, Asian, American....
Just wondering if there is anywhere that does this, and does it right.

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  1. s
    shrike RE: thebelly Aug 24, 2007 01:25 PM

    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

    1. jpschust RE: thebelly Aug 24, 2007 01:32 PM

      I've been looking for cochon since I've been here so any help would be much appreciated.

      5 Replies
      1. re: jpschust
        Vinny Barbaresco RE: jpschust Aug 24, 2007 08:05 PM

        There are about a half a dozen Puerto Rican food trailers in Humbolt Park. Many of them feature Lechon (especially on the weekends).

        1. re: Vinny Barbaresco
          jpschust RE: Vinny Barbaresco Aug 24, 2007 11:25 PM

          Puerto Ricon Lechon is not the same as Cajon Cochon.

          1. re: jpschust
            YoYoPedro RE: jpschust Aug 25, 2007 04:11 PM

            The OP said it doesn't matter what style. But if it has Cajon in it...

            1. re: YoYoPedro
              jpschust RE: YoYoPedro Aug 25, 2007 06:54 PM

              The response wasn't to the OP- the response was to me in search of my Cochon.

              1. re: jpschust
                Vinny Barbaresco RE: jpschust Aug 25, 2007 10:21 PM

                My response was intended for the OP. Hope you find your cochon. The HP tarloers do a pretty decent Lechon for anyone who may be interested....

      2. r
        Roger Spark RE: thebelly Aug 24, 2007 08:34 PM

        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.

        Lalich Delicatessens
        4208 W Lawrence Ave
        Chicago, IL 60630
        (773) 545-3642

        Lalich Delicatessens
        8133 N Milwaukee Ave
        Niles, IL 60714
        (847) 581-1120

        1. c
          citywidebill RE: thebelly Aug 25, 2007 09:46 AM

          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.

          Santorinis
          138 S. Halsted
          Chicago
          312-829-8820

          1. JungMann RE: thebelly Aug 25, 2007 09:49 AM

            There are several lechonerias on Argyle, as well. Filipino places like 3R or Fil-Am Mart can sometimes make the lechon or at least point you in the right direction to a good source (usually the Puerto Ricans).

            1 Reply
            1. re: JungMann
              e
              Erik M RE: JungMann Aug 27, 2007 02:30 PM

              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.

              Hon Kee
              1062-64 W. Argyle St.
              773.878.6650

              E.M.

            2. y
              ycl1688 RE: thebelly Aug 26, 2007 05:14 AM

              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,

              1. j
                JJ. RE: thebelly Aug 27, 2007 06:06 AM

                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/.

                5 Replies
                1. re: JJ.
                  t
                  thebelly RE: JJ. Aug 27, 2007 11:42 AM

                  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?

                  1. re: thebelly
                    jpschust RE: thebelly Aug 27, 2007 01:24 PM

                    both are suckling pig, though cochon is usually short for cochon de lait, for roast pig cooked in milk.

                    1. re: jpschust
                      JungMann RE: jpschust Aug 27, 2007 01:34 PM

                      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."

                      1. re: jpschust
                        YoYoPedro RE: jpschust Aug 27, 2007 01:35 PM

                        "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."

                        http://generalhorticulture.tamu.edu/p...

                        1. re: YoYoPedro
                          jpschust RE: YoYoPedro Aug 27, 2007 03:45 PM

                          Correct- my mistake. Taste wise, very different though.

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