Crispy Roast Suckling Pig
A classic iconic Cantonese dish, crispy roast suckling pig is prized for its perfectly crisp skin, juicy tender meat, and uniquely distinctive flavor.
Ingredients
Clean suckling pig (washed and ready)
1 whole
Five-spice salt (for marinating)
as needed
Sweet and sour sauce (for coating skin)
as needed
White sugar (for marinating)
as needed
Bean paste (for marinating)
as needed
Red fermented tofu (for marinating)
as needed
Layered flatbread (for serving)
as needed
Sweet and sour vegetables (for serving)
as needed
Pearl onions (for serving)
as needed
Minced garlic (for serving)
as needed
Sesame paste (for marinating)
as needed
Peanut oil (for brushing skin during roasting)
as needed
Sweet bean sauce (for serving)
as needed
Fenjiu (for marinating)
as needed
Charcoal (for roasting)
as needed
Instructions
1
Prepare the Suckling Pig
Wash the suckling pig, make a cut along the back and remove the innards and brain
2
Marinate the Suckling Pig
Marinate thoroughly with all the seasonings
3
Treat the Pig Skin
Pour boiling water evenly over the pig skin, then brush with sweet and sour sauce
4
Roast the Suckling Pig
Insert a special roasting fork into the rump, place over charcoal fire, continuously turn the fork while roasting and evenly brush with peanut oil until the skin turns deep red
5
Serving
Serve the roasted pig with layered flatbread, sweet and sour vegetables, pearl onions, and sweet bean sauce
