Roast Suckling Pig

Roast Suckling Pig

　　Roast Suckling Pig

　　is a premium dish served to guests by the Dai people. It is made using the small-eared pig from Dehong, which has thin skin and tender meat—ideally a pig around six months old. The internal organs are removed, and the cavity is stuffed with seasonings before being sewn up with bamboo strips. The pig is then roasted over a low flame until the skin turns golden and begins to ooze oil. While roasting, a sharp knife is used to pierce the skin, and wet rice straw ash is sprinkled on. The pig is further roasted until the aroma of the meat fills the air, at which point it can be sliced and served. It is typically enjoyed with a Dai-style dipping sauce.