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Join Date: Sep 2006
Location: Vancouver
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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.
Zero complaints.
Each pig over the years has actually been better than the last with their best being the one I ordered this past March.
also,
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.
Ended up going with Parker Place one. $220 for a 20-25 pounder. Extra $20 to have it cut up. Actually I was thinking about the head. Will probably end up boiling it for soup.
You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!
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