I have ordered a roast suckling pig from an Oakland Chinatown spot for a party this weekend.
Last year, I did a roast pig and though it sat around for a few hours before we dug into it, the skin was still very crisp.
I've never done a suckling pig before and am concerned that the skin might get stale and chewy before I get a chance to serve it. So I guess I'm wondering if anyone out there has the experience with this type of thing.
How long does the skin stay crispy for?
If it sits out for hours, is there a way to recrisp the skin? Would sticking it in the oven work at all (not sure it will fit in my oven, but just curious if that would work).