DISQUS

Crispy on the Outside: Crispy video: Pig in a box

  • Jackson · 1 year ago
    Wow. And wow again. It's hard to type with all the drool on my keyboard.

    The Caja is a fantastic innovation. Essentially you're pit-roasting the pig like they do in Hawaii and elsewhere in the South Pacific but without the mess of having to dig an actual hole.
  • Roxanne · 1 year ago
    Some of the best roasted pig I have ever had was in Miami - once with Cuban friends and another time with Filipinos. Very excellent! I still think a roasted pig at your wedding would be the bomb!! Though I see your point about finding someone up this way who know what they are doing.
  • mary O'Hearn · 1 year ago
    Jerry, don't let Bill see this. I'm sure he would want one!
  • Baylen · 1 year ago
    Omigodthatsfuckingbrilliant!
  • Chris · 1 year ago
    what does one do with the skin?
  • Jerry Brito · 1 year ago
    OMG. Are you serious? That's the best part.
  • Chris · 1 year ago
    Is it tasty to eat by itself, or do you use it in other things? I have no idea.
  • eddalissfeyjoo · 3 months ago
    You.... just.... EAT IT!

    OMG, it's so good! You must try it! It's the "real deal" pork crackling.
  • Jacob · 1 year ago
    New life goal: Marry into Cuban family.
  • himalayan goji juice · 5 months ago
    Wow, the finished product is so mouthwateringly delicious! Can't wait to show this to the missus and ask her to make one for the family. Thanks for sharing, looking forward to learn more scrumptious recipes!
  • wall sleeve for airconditioner · 20 hours ago
    y dad’s buddy, Cuco, was the chef in charge and he used his own home-made Caja china. A beautiful thing about Miami is that there are plenty of farms you can go to pick out your still-walking pig and take it home with you in a less-than-animated state. My dad brought home a lean 85-pounder which he marinated in mojo overnight. Cuco put the pig bottom-side down on the stainless steel interior of the box so that the skin receives direct heat only at the end of the cooking.