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Pork is popular throughout eastern Asia and the Pacific, where whole roast pig is a popular item in Pacific Island cuisine. It is consumed in a great many ways and highly esteemed in Chinese cuisine. Currently China is the world's largest pork consumer, with pork consumption expected to total 53 million tons in 2012, which accounts for more than half of global pork consumption. In China, pork is preferred over beef for economic and aesthetic reasons; the pig is easy to feed and is not used for labour. Domestic pigs also feed on human waste, thus reducing cost of feeding and helping in recycling. The colours of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest. In rural tradition, pork is shared to celebrate important occasions and to form bonding. In China, pork is so important that the nation maintains a "strategic pork reserve". Red braised pork (hong shao rou), a delicacy from Hunan Province, inspired Mao Zedong. Other popular Chinese pork dishes are sweet and sour pork, bakkwa, and charsiu. In the Philippines, due to 300 years of Spanish colonization and influence, lechon, which is an entire roasted suckling pig, is the national delicacy.

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