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Here, suckling pigs are spit-roasted daily behind the shop, and coated in a marinade made from a family recipe.
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The pork meat is tender and moist, with good smoky sweet savoury salty flavour. The skin is wonderfully crisp, with a herbal note from the marinade (I detect at least garlic, lemongrass, and light soy sauce), and crunches loudly when bit.
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I understand each suckling pig is spit-roasted over wood charcoal for 4 hours, and regularly basted in its own juices. Fresh and succulent, with a balanced ratio of pork meat to fat.
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No wonder they draw a queue each night. Some buy kilo's to takeaway!.
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Don Lechon
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