Zhuang Roast Suckling Pig

Zhuang Roast Suckling Pig

　　Zhuang Roast Suckling Pig is a specialty dish of the Zhuang people in Chongzuo and a traditional delicacy of Guangxi. However, ingredients, preparation methods, and seasonings vary by region, resulting in slightly different flavors. The suckling pig should be fed glutinous rice or regular rice to ensure tender meat and delicate skin. Typically, a piglet weighing around four kilograms and still nursing is preferred. After being belly-cut, the pig's cavity is stuffed to expand it, then air-dried and roasted over charcoal. While roasting, the pig is turned over continuously, brushed with soy sauce, honey, and other seasonings to enhance the flavor. The skin is roasted until golden brown and emits a crisp sound when tapped, indicating tender and juicy meat. When served, it is placed on a platter, sliced into small pieces, and served with mango jam, sugar, or sweet-and-sour sauce. The crispy texture is irresistible, making it hard to put down your chopsticks. The lingering aroma in your mouth after eating makes it truly a delicious feast.