Comments on: Pigging Out at Ad Hoc

By: foodgal

foodgal — Tue, 03 Mar 2009 20:37:25 +0000

Nate: You obviously know your whole-animal cooking contraptions better than yours truly. You are correct. The post has been changed to reflect that.

Hey, you have a good-size backyard. I think you should get one of those boxes to try out. The whole neighborhood will smell the amazing aroma and be on your front stoop eager for a taste. I will be at the head of the line, of course.

By: Nate

Nate — Tue, 03 Mar 2009 18:53:51 +0000

Actually, I think the coals are put on the top of the caja china box, not underneath.

https://www.lacajachina.com/Articles.asp?ID=156

Wish I had one of those boxes…

By: foodgal

foodgal — Tue, 03 Mar 2009 02:41:05 +0000

You are correct, Nick. The box is a traditional method used in Puerto Rico and Cuba.

I’ve experienced pork cooked like this once — at the now-shuttered Norman’s in Los Angeles. The pork was meltingly tender and the skin was out of this world.

And yes, thank you all for your patience last week. Major server problems caused FoodGal access to be quite sporadic. Fortunately, everything seems to be back to normal now. (Knock on wood!)

By: Sara

Sara — Tue, 03 Mar 2009 00:39:34 +0000

I haven’t been to Ad Hoc yet, this looks like a good excuse to go!

By: Nick

Nick — Tue, 03 Mar 2009 00:38:36 +0000

I’ve notice this style of pig roasting is pretty popular.
I’ve heard Puerto Ricians and Cubans have adopted this method as well from of the Chinese immigrants
Can’t blame them since it produces a succulent tender taste and a crispy crunch with each bite.
Thanks for sharing Carolyn!
And I see your site is up and running much faster now =)