Pig Oven, Heathcote

“As well as poultry the Chinese were very fond of pork, and occasionally roasted a whole pig. The writer once had an opportunity of seeing how this was done at the south end camp. Two holes were sunk a few feet deep a short distance apart, and a drive put from one to the other. A fire was put in one of the holes, and in the other the pig was suspended. Both holes were covered, and the heated air coming through to where the pig was roasted it."

The McIvor Times and Rodney Advertiser, 15 July 1909, p.2.