Roast Suckling Pig
Crispy skin and tender meat, this classic Cantonese dish symbolizes celebration and abundance. Each bite bursts with savory crispness.
Ingredients
11 items- Whole suckling pig (5-6 kg) 1
- Salt 2 tbsp
- Five-spice powder 1 tbsp
- Hoisin sauce 3 tbsp
- Fermented bean curd liquid 2 tbsp
- Light soy sauce 1 tbsp
- Shaoxing wine 2 tbsp
- Sugar 1 tbsp
- Garlic 5 cloves
- White vinegar 5 tbsp
- Maltose 2 tbsp
Nutrition
Steps （8 steps）
Clean the pig inside and out, pat dry. Rub evenly with salt and five-spice powder. Refrigerate to marinate for at least 4 hours.
Prepare marinade: mix hoisin sauce, bean curd liquid, soy sauce, wine, sugar, and minced garlic until smooth.
Brush marinade evenly inside the pig, especially on thicker meat. Secure the pig on a rack, skin side up, air-dry for 30 minutes.
Bring water to a boil. Pour hot water over the skin 10-15 times until skin tightens. Pat dry thoroughly.
Prepare crisp coating: combine white vinegar, melted maltose, and 1 tbsp wine. Brush all over skin. Air-dry in ventilated spot for at least 2 hours.
Preheat oven to 150°C. Roast pig skin-side up for 45 minutes, until thickest part reaches 70°C.
Remove, increase oven to 220°C. Brush with another layer of coating. Roast 10-15 minutes until skin blisters and turns deep red.
Switch to top broiler for 2 minutes to extra crisp. Rest 5 minutes, then chop into pieces. Serve with sugar or dipping sauce.
Tips
The key to perfect roast suckling pig is a dry skin before roasting to achieve crackling. Watch closely to prevent burning. Traditionally roasted over charcoal, but an oven works well too.
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