Yingli Roast Pig

Yingli Roast Pig

　　Yingli Roast Pig

　　Yingli Roast Pig features a smooth, glossy skin that is both fragrant and crispy, with tender, delicate, and smooth meat that is juicy and delicious—a true delight on the dining table. For hundreds of years, it has been marketed as “all-natural, pollution-free, and green food,” attracting many out-of-town tourists who come specifically to try it.

　　The people of Yingli are very particular about the selection and preparation of the roast pig. They typically choose locally raised free-range pigs weighing between 40–60 kilograms. These pigs are fed cooked feed such as sweet potatoes, cassava, and corn bran by local farmers, and they also graze on tender grass and young leaves on the hillsides near the villages. Some even dig up small animals like earthworms and snails from the soil with their snouts to supplement their intake of minerals such as phosphorus, potassium, and calcium. As a result, the pork is firm in texture, with fine muscle fibers, less fat, and rich nutrition. It is crispy, fragrant, and delicious. Moreover, these pigs are raised for only 6–7 months, so they are smaller in size, making them easier to roast and process, as well as easier to sell.

　　The selected live pigs are kept in pens for 3–5 days in advance. Before slaughter, the pigs are driven to run around the pen dozens of times to ensure the blood circulates throughout their bodies, after which they are quickly slaughtered and bled. This process not only makes it easier to remove the hair but also results in a more appealing skin color during roasting. The cleaned and gutted pig is then hung up to dry off any surface moisture and to let the gamey taste in the meat dissipate for about an hour. Next, the roast pig masters mix a blend of five-spice powder, ginger, scallions, garlic, salt, vinegar, sugar, monosodium glutamate (MSG), and other seasonings in precise proportions. They then apply this mixture, along with linear japonica rice wine, evenly onto all parts of the pig’s body. After letting the marinade penetrate the meat for about an hour, they use a brush to evenly coat the soon-to-be-roasted pig’s skin with honey. The marinated pig is then hung into the roasting furnace. The furnace opening is sealed tightly with red clay, and an iron pot is placed upside down over the top of the furnace opening. Relying on their rich experience, the roasting masters can judge the pig’s cooking progress simply by the smell emitted from the furnace. When the time is right, the roast pig is taken out of the furnace, revealing a pig that is perfect in color, aroma, and taste. It is truly mouthwatering—tender and juicy, with a crispy, fragrant skin that offers an “authentic flavor” experience.