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Cool video!

Makes sense, skin side up at the end. Will be keen to see how you get on with the skin. I looked through my photos and found these pictures of piggies in progress at Sabor, a Spanish restaurant in London. I have not eaten their suckling pig so I cannot say if they achieved that glass "crack" skin. The last pic is of a larger suckling pig leg that I cooked on the KK. That skin was very good!

so from observation of videos on youtube, the spanish way, as opposed to philippino lechon, or any other way i've seen, is roasted skin side down with aromatics in the cavity. the piglet is lifted on a rack in a casserole dish so not to braise the skin, but water added inside the bottom of the casserole dish. half way through, its flipped and finished skin side up. i've seen some pricking of the skin, but not so much that its completely perforated. and the skin is painted with lard. the wfo is running on embers (so no live flame), and its cooked with no door on, so the temp is not so blazing hot. i tried the phillipino way on a small leg, and it didn't turn out the way i liked, so i'm gonna try the spanish way this time. i think if the heat is too much, i can use one of my spare floor bricks as a heat shield but we will see what happens.. ever since ate at el sorbrino, i've always wanted to get that glass skin, but it constantly eludes me..

I meant less pricey than the machine I linked to, not the jaccard. I had found a machine similar to that professional one for less $$ when I was looking before but it's been a few years and I don't remember where. Of course, it for have been that one and the price has gotten up. The one I was looking at could be set up with blades at two depths so you could cut the meat into strips and cube it in one pass.

Lows next week will be below zero (F) here!

i'm still wearing shorts outside! 🌴