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My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
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I've done 5 or 6 pigs from Parker now.
It's Canto style with a traditional dry-rub of spices and blistered skin.
Each pig over the years has actually been better than the last with their best being the one I ordered this past March.
If you're getting a pig. Don't be a dumbass and waste the head.
Jowl meat, cheeks and face meat is amazing and there is a ton of it.
While we're on the subject,
What's the best place for Filipino style Lechon?
I'm looking for the thin glassy skin that shatters.
A lot of lechon I've seen (from videos) show a softer more slow cooked texture (akin to American pulled pork) compared to HK style siu yook.
Some have a more intact meaty texture.
While I prefer the latter, the skin comes first.
I want something that absolutely shatters and explodes with the barest touch.
Let me know.