Thought I’d ask this because I want to discover more foods from across the world
(Also I shouldn’t have to say this to americans, please state where you are from and state where you are from without acronyms or shortened names because I’ve seen US Defaultism on lemmy and not all of us are going to know your acronyms considering we’re global users)
In my opinion, that means it’s not done yet. Since it’s mostly a steaming process, you can leave it in as long as you want to. I usually put it on in the morning, and just add a little water in the kettle throughout the day to make sure it does not dry out. Then 20 minutes in the oven before serving.
That way it usually falls off the bone easily.
Yeah, i was slightly overexaggerating c: 90% of the meat fell off easily, but for those last 10% you had to really go caveman for. Luckily me and my family usually clean the bones whilst eating so i didnt stand out.