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I noticed it in Sept there. Actually you can get suckling pig at El Grand as well (not on display but on 12/24, I saw a couple of guys picking up a whole pig at the butcher counter there).
The issue for me is, I don't know how to prepare it the chinese way(i.e., roast pig), with the crispy skin.
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re: Soup
There are instructions on the internet how to roast it. My problem is how to marinade it like the chinese does. My neighbor at the end of the street roast pigs and ducks for the local asian markets. He charges $175/pig and $19/duck. I have yet to taste anything as good as what he makes.
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re: Soup
His price includes the meat. He slaughters, cleans and preps the meat. He keeps the process and marinade a secret. I found instructions on how to build an above ground pit from concrete blocks on http://www.ext.vt.edu/pubs/foods/458-001/458-001.html#L3. There is a china box made especially for pig roasting http://www.lacajachina.com. My neighbor cooks at least 10 pigs and 40 ducks. I believe he may hang the pigs from the ceiling since there are no marks whatsoever on the crispy skin.
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