Roast Suckling Pig from Sigeng

Roast Suckling Pig from Sigeng

　　"Roast Suckling Pig from Sigeng" has long been famous in Dongfang and is said to have a history of 300 years. The reason why "Roast Suckling Pig from Sigeng" is so popular has a lot to do with its ingredients and preparation method.

　　 The main ingredient of "Roast Suckling Pig from Sigeng" comes from Sigeng Village in Dongfang City—I believe that’s also the origin of its name, "Roast Suckling Pig from Sigeng." It is said that farmers from Sigeng Village introduced suckling pig breeds from Lingao a long time ago, and combined them with their unique feed and breeding methods. This resulted in Sigeng suckling pigs that are small-bodied, straight-backed, with thin skin and lean meat. According to a farmer from Sigeng, after the piglets are born, they are fed rice porridge mixed with small fish. Later, peanut cake and fine rice bran are gradually added to help them gain weight. During this period, the piglets are also allowed to roam outdoors, eating grass and playing, which gives them a wild flavor. The piglets can be slaughtered for market after about 30 days, when they weigh around 6 pounds—making them premium ingredients for roast pig.

　　 The preparation method for "Sigeng Roast Pig" is also unique. Chefs typically marinate the pig for several hours using scallions, garlic, ginger, fermented red tofu, dark soy sauce, aged liquor, and other spices. Then, it is roasted over charcoal for about three hours until the skin turns a soy-sauce red color, after which it is sliced and plated. When you take a bite, you’ll find the skin crisp, the meat tender, the bones flaky, and the aftertaste rich and fragrant. It tastes even better when served with "Sigeng Chili Sauce" and a sweet-and-sour dipping sauce.