Roast Suckling Pig
Posted: Wed Jan 27, 2016 9:21 am
Bought one of these from the local Chinese BBQ place for our Australia Day lunch (also made a Beef Rendang that turned out pretty well if I say so myself, with 5 hours of cooking). The pig was fantastic - thin crispy skin, beautifully cooked meat and even though we had 14 people there, there was about 40% of the beast that went home with people as leftovers.
