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St. John’s Redux: Suckling Pig

2008/12/11

I’ve been too busy to post much, so a few quick updates coming.

St. John’s recently had a refurb, but you wouldn’t really know, it keeps all its old nonsense charm.

We went for a suckling pig feast with chitterlings to start.

Chitterlings made from pigs intestines are like complex mature sausage at best and like poo at worst. Of course, St. J are like the best, with the chitterlings offset by vinegar notes of a crisp salad.

The suckling pig is great for a feast celebration. Everyone shares, and the meat is more tender and succulent (as you would expect) than most roasts you will come across. Unfortunately, depending on how it is done, this can mean the crispy skin is sacrificed under the English method (not true under, for instance, the Chinese one) for melting tenderness. So, if definite lots of English crackling is the choice then maybe this dish would disappoint, but for melting sweet porky meat, then you’ve arrived at the right place!

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