Tuesday, January 10, 2012
Roasted Suckling Pig (燒乳豬)
While they are being roasted, they have to be turned constantly, to get it roasted evenly. At one point, the head of the pig was plunged so far into the fire pit that the head caught fire; and then the burnt skin had to be brushed off with a wire brush. Air bubbles formed under the skin have to be punctured to allow the oil to drain. One has to sit in front of the open fire pit for hours and hours, practically being slowly roasted along with the pigs and ducks. It is obviously a lot of hard work that produce such delicious meat. Watching it done boosted my respect for the pig, and the hands that roasted it.
The lesson for me? Skill and hard work are required for anything that is done well.