Ming Lu Roasted Suckling Pig
A dazzling Cantonese centerpiece: glossy red, crackling skin that shatters like glass, enveloping tender, juicy meat. Truly unforgettable.
Ingredients
11 items- Whole suckling pig 1 (4-5 kg)
- Salt 2 tbsp
- Five-spice powder 1 tbsp
- Sugar 2 tbsp
- Fermented red bean curd (south cheese) 2 pieces
- Garlic 6 cloves
- Shaoxing wine (or cooking wine) 3 tbsp
- Maltose (or honey) 4 tbsp
- White vinegar 5 tbsp
- Red vinegar (Zhejiang vinegar) 2 tbsp
- Cooking oil as needed
Nutrition
Steps （9 steps）
Clean the suckling pig and butterfly it by splitting open the belly, removing innards and some ribs, so it lies flat. Score the leg meat for even marinating.
Mix salt, five-spice powder, sugar, mashed red bean curd, minced garlic, and Shaoxing wine into a paste. Rub evenly inside the pig cavity, massage well, and marinate for 2 hours.
Bring a large pot of water to a boil. Dip the pig skin-side down for about 30 seconds until the skin tightens and becomes firm. Remove and drain.
Combine maltose, white vinegar, red vinegar, and Shaoxing wine in a small pan; warm gently until dissolved. Let cool slightly, then brush onto the pig skin repeatedly 3 times at 5-minute intervals.
Hang the pig with hooks or fix it on a spit; dry in a ventilated area for 3-4 hours until the skin is completely dry to the touch.
Preheat the oven (or Ming oven) to 180°C (350°F). Roast the pig skin-side down for 25 minutes, then flip and roast skin-side up for another 15 minutes until light golden.
Remove the pig, brush the skin with oil, and prick small holes in the skin with a fine needle to release steam. Return to the oven for 10 minutes.
Brush with oil again and raise the temperature to 220°C (430°F). Roast for 5-10 minutes until the skin puffs up and turns deep golden and crispy.
Let the roasted pig cool slightly, then cut into pieces with shears along the bone joints or chop into serving portions. Arrange on a platter.
Tips
The key to glass-like crispy skin is the perfect ratio of glaze (maltose:white vinegar:red vinegar = 4:5:2) and thorough drying. Pricking the skin prevents large blisters. Serve with sugar, sweet bean sauce, and spring onions for authentic flavor.
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