Gearing up for St. George's Day - the right way!

I could live a good and happy life without red meat. If it weren't for hot pork roast, that is. 

Apparently, I am not the only one. My brother's son Danilo proudly bears the nickname Kimchi Boy, which he earned at his tender age of 8 months (is it age if it's only counted in months, hm?!) when he ate "podvarak" i.e.Serbian traditional dish made of spicy sauerkraut, onions, and roasted turkey legs, which I spiked up with some hot Malaysian spices. 

And my aunt who, the same as me, prefers pork roast fresh off the spit and scoffs at it when served cold, from the fridge which is how Serbs eat pork roast leftovers. 

This roast was done a day before the St. George's Day so it will be served cold to our slava guests. I am not a great fan of cold roast so I made the most of it while it was still on the spit and stuffed myself silly.

And so did our Kimchi boy. When I tried to feed him some roast sandwiched between two pieces of rye bread he screamed: "NO BREAD, NO BREAD!"

This was by far the best roast I have ever had! It was literally falling off the spit as my dad kept it on fire for over 4 hours, and then some more, waiting for us to show up and help him take it off.

He then lightly wrapped it in several huge sheets of brown paper and took it back home where he let it cool completely before cutting it into smaller chunks to be served to the guests the following day.

These pics were taken with one hand as the other one was too busy digging in the meat and making perfect morsels of crispy skin and lean meat to eat or feed Kimchi boy to.

  

I expect this roast to be outdone only by the one that I will be having in Bali, sometime later in life.