Crispy Roast Suckling Pig
A renowned Cantonese specialty: suckling pig is marinated, blanched, brushed with a sweet-and-sour glaze, then roasted until the skin is crisp and the meat tender. Traditionally served with layered flatbread and other accompaniments.
Ingredients
Cleaned suckling pig (washed, slit along the back to remove internal organs and pig brains)
Five-spice salt
Sweet and sour sauce (for coating pig skin)
White sugar
Bean paste
Red fermented tofu
Thousand-layer pancake (served with)
Sweet and sour vegetables (served with)
Scallion balls (served with)
Minced garlic
Sesame paste
Peanut oil (for brushing during roasting)
Sweet bean sauce (served with)
Fen wine
Charcoal
Instructions
1
Marinating and Roasting
Wash the cleaned suckling pig, slit along the back to remove internal organs and pig brains; marinate with assorted seasonings, then pour boiling water all over the pig skin, and finally coat with sweet and sour sauce; insert a special roasting fork into the hip, place over charcoal fire, rotate the fork constantly during roasting, brush evenly with peanut oil, and roast until the pig skin turns bright red.
2
Serving
Serve the roasted suckling pig with thousand-layer pancake, sweet and sour vegetables, scallion balls, and sweet bean sauce.
