Those who believe a big barbecue is a good barbecue should check out La Caja China, a large, metal-lined wooden box that can roast a 45kg pig, whole lamb or side of beef in about five hours. Food writers for American Vogue, The New York Times and The Washington Post have been waxing poetic about La Caja China (the Chinese box), which, despite its name, was created by Cubans in Miami (they reportedly named it that because they call anything clever or exotic Chinese).
From all reports, a pig roasted in La Caja China produces meat similar to the crispy-skinned siu yuk available at barbecue meat shops in Hong Kong. The difference lies in the marinade - a mixture of salt water brine, garlic, sour orange juice and herbs - which is injected into the pig with a large syringe that comes with the box. After about five hours, and about 15kg of charcoal, the pig has delicately crisp skin and succulent meat so tender it can be pulled apart with a fork.