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ACAMASEATS & GTK💮: Every time when I have Suckling Pig, I can’t help but compare it to how the Chinese or the Philippines prepare theirs, be it roasted pig or Lechon. Esquina executes theirs rather well. Uber crispy skin, juicy and silky smooth meat. 🤤
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A little too fatty for my liking but the Christmasy Rhubarb and Apple chutney cuts the oiliness nicely. Take a chunk of the Suckling Pig, swirl it with the mulled wine jus then chase it with the chutney. If this preparation doesn’t put you in the Christmasy mood, I don’t know what will. 🔖
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