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The pig was perfection incarnate.

Val Prieto

Had my mouth watering while reading this. And thanks for the kudos, I am humbled.

As for the crispy skin, it took me quite a few porkers to get it right. When you know the pig is cooked and the skin side is up, if you give it a quick spray with a salt water solution - 1 part salt, 3 parts water - it helps get the skin crispy without the burning.

Latin Touch

Nice post. You may find some nice la caja china style recipe ideas here http://cajachinagrillmasters.wordpress.com/ & http://www.shoplatintouch.com/ Hope it helps. :)

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