How long does the crisp skin on a suckling pig last?

[mitpyro]

I have ordered a roast suckling pig from an Oakland Chinatown spot for a party this weekend.

Last year, I did a roast pig and though it sat around for a few hours before we dug into it, the skin was still very crisp.

I've never done a suckling pig before and am concerned that the skin might get stale and chewy before I get a chance to serve it. So I guess I'm wondering if anyone out there has the experience with this type of thing.

How long does the skin stay crispy for?

If it sits out for hours, is there a way to recrisp the skin? Would sticking it in the oven work at all (not sure it will fit in my oven, but just curious if that would work).

Thanks!

[Tripeler]

Only around ten minutes in our house, depending on the number of guests we have.

[Chemicalkinetics]

Like others have said, the crisp skin stay crispy for quite some time. I would put it for 12 hour. Now, I notice the crisp skin from the adult pig stays crispier longer than the suckling pig.

[lemons]

When I slow-roast a pork shoulder, the crispy part is not wafer-thin, and it remains good until after the pig is refrigerated.

[kaleokahu]

mitpyro: The answer to your question varies, depending on whether I'm at your party. ;)

[Chemicalkinetics]

Really?

[fourunder]

If you pick up the Suckling Pig on the same day as you intend to serve it, I think you will be fine. I purchase Baby Pig and Roast Pig regularly from NYC's Chinatown on shopping excursions before Noon, packaged and transported back to New Jersey and served in the early evening......and the skin is always still crispy. As long as the skin does not encounter any chance to steam, or is refrigerated, the skin always stays crisp. I.m pretty sure the pig you have ordered will be cooled down for you already....so steaming should not be a problem.

Myself, I usually serve the pig at room temperature or with a slight warming in the oven. I do not recommend a high heat blast in the oven for the delicate baby pig....if you find you must re-crisp the skin, I suggest a short broil in smaller portions as far away from the heating element as possible.

[mitpyro]

Thanks fourunder for the tip!
I guess it would be the steam that would kill the skin. I intend to pick mine up at noon and probably won't eat until 5pm. So if it has worked out for you, I would think it should work out ok for me.

Thanks again!

[fourunder]

Your very welcomed......If you find it necessary to crisp the skin at home under the broiler, be sure you do not walk away and leave the pig unattended......over 30 seconds and your pig skin can burn bot quickly and easily......and that would be a crying shame.

[fourunder]

m,

Here is a recipe from Saveur magazine outlining 10 steps for Chinese Pig. Step 8 recommends raising the thermostat to *Broil*, but leaving the pig inside the oven. I have done this recipe twice and both my experiences resulted is semi-crispy skin at best. While your Suckling Pig will probably still have crispy skin, you may want to consider the higher heat as a test, the broil method as a test....or the lower temperature I originally recommended above, with small sections. As I indicated earlier, my experience is the skin stayed crispy, so if I warmed in an oven, it was just to get the fat to melt slightly for better taste..

http://www.saveur.com/gallery/Crispy-...

[Harters]

The crispy skin on suckling pig is usually wafer thin, so it isnt going to hold for long.