its very impressive seeing these chefs butchering and chopping the meat in such a fast and safe efficient manner without chopping their fingers off and also knowing the specific bones or anatomy pieces that aren't needed.
in puerto rico and also in other Caribbean countries we eat roasted pork for christmas and also for new year celebrations, and we make the skin extra crispy. you guys would like our roasted "pernil"
Time has changed! They used to do it as well, the bones for making congee/Chinese porridge. If you ask, especaily in market stalls, not shops, I am sure they would still sell it.
