Chef Jose Garces’s crispy-skinned suckling pig isn’t something you just order off the menu at Amada in Philadelphia.
Chef Jose Garces’s suckling pig isn’t something you just order off the menu at Amada in Philadelphia. You have to know you want it two days in advance, which gives the restaurant's chefs time to buy and roast the pig before waiters carve it tableside. “The meat is succulent and juicy, and you have crispy pork skin as well,” Garces says. “When we cut into the skin, steam rises off the meat and it creates this nice aroma that fills the dining room. It is a dramatic experience as well as a delicious one.”