Roast Suckling Pig

Roast Suckling Pig

　　Roast suckling pig earned its name after winning the "Golden Tripod Award" in a national commercial product competition and is a prestigious Cantonese dish often served at banquets. The art of roasting suckling pig boasts a history of over 1,400 years. The piglet is golden in color with sesame-like bubbles evenly distributed across its skin, melting delicately in the mouth. Characteristics: rich red hue, smooth as a mirror, crispy skin, tender meat, fragrant yet not greasy.

　　Ingredients: one suckling pig (3,000g), 200g refined salt, 100g white sugar, 5g star anise powder, 10g five-spice powder, 25g fermented red tofu, 25g sesame paste, 50g white sugar, 5g garlic, 25g cornstarch, 7g Fenjiu wine, and an appropriate amount of sugar syrup.

　　Preparation Method:

　　1. Split the cleaned suckling pig along the inner cavity to flatten the body, then cut through the third and fourth ribs to remove all ribs from that section and the side rib bones. Remove the brain and make one cut on each side of the jaw.

　　2. Apply 125g of the seasoning mixture evenly inside the cavity, marinate for 30 minutes, then hang with an iron hook to drain. Remove the hook, mix all seasonings except the aromatic spices and sugar syrup, and spread evenly inside the cavity. Marinate for 20 minutes, then skewer the pig. Pour boiling water over the body to tighten the skin and firm the meat.

　　3. Place the scalded pig body head-up, brush sugar syrup with a paintbrush, prop up the body inside with wooden sticks, and also use wooden sticks to spread apart the front and hind legs. Secure the legs.

　　4. Light the charcoal and divide it into two piles at the front and back. Roast the head and rump until they turn a rosy red, then prick with a needle to release air. Brush the entire body with vegetable oil, rearrange the charcoal into a long strip to roast the body evenly, and rotate the skewer to ensure uniform heat. Roast until the whole pig turns a deep red. When serving, it is usually covered with red silk, which the chef dramatically unveils before slicing the skin.

　　Roast suckling pig has a history of over 2,000 years in Guangdong. Among the burial objects unearthed from the tomb of the King of Nanyue were roasting pits and skewers specifically used for cooking suckling pig. During the Qing Dynasty, Cantonese roast suckling pig was even selected as one of the dishes in the "Manhan Quanxi" imperial feast. Today, it is one of the classic roasted meats in Guangdong cuisine. The common method involves using a suckling pig weighing about five kilograms, which is slaughtered, cut open along the belly, had its ribs removed, and then placed on a special roasting spit to be roasted in an oven. If slow-roasted, the skin turns out smooth and is called “smooth-skin.” Alternatively, it can be roasted over high heat with oil applied to the skin to create a golden, bubble-covered texture known as “bubble-skin suckling pig.” The pig is characterized by its thin, crispy skin, tender and fluffy meat, and fragrant, crispy bones. It is typically sliced into small pieces before serving—due to its minimal meat and thin skin, it is referred to as sliced-skin suckling pig. Sometimes a bit of “suckling pig sauce” is added for extra flavor.

　　As for roast pig, the general preparation involves slaughtering the pig, cutting it open along the belly, placing it on a special roasting spit, and pouring hot water onto the skin to cause it to contract. The pig can either be roasted individually over an open flame or hung in a roasting oven. Small holes are pricked in the skin during roasting to let the fat seep out. Alternatively, it can be roasted over high heat with oil brushed on the skin to achieve a golden, bubble-textured, crispy finish—this version is known as “bubble-skin pig.”