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From the Burpple community

that night, i had a blast at the pit taking pictures, took time to witness the whole traditional works, and reliving the moment when it was in our mouths finally! .

at the hellfire pit, the spin was so fast it had to be machine operated, except that the pig was really just basted and spun by the same pair of hands for decades; pure gold crisp skin with nothing on it was a sheer testament to the uncle's skill. no fanciful dressing up here. take the skin, dunk in sweet sauce brusquely and eat wit gusto. then curse and down with beer. repeat.
you won't quit after the skin but don't worry , the carcass will make another appearance in the form of a deep fry with garlic garden. more beer please