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Roast Suckling Pig
Chinese Pork |
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1 suckling pig, about 5000g
100g sweet sauce
150 sweetened vinegar for suckling pig
sugar
65g spiced salt
sesame paste
mashed garlic
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1. Knife open the abdomen of the suckling pig, remove the intestines, retain the kidney. Make a gash from its mouth to tail and chop open the backbone. Clean it and drain off water.
2. Coat the spiced salt and sugar on the surface of its inside to pickle for about 30 minutes. Keep the inside open with wooden sticks. Pour boiling water on the back first and then the sweetened vinegar for suckling pig.
3. Bake the pig with a weak fire to be half done. Coat its outside with peanut oil. Then bake it with a strong fire until it looks scarlet.
4. Mix up the sesame paste and mashed garlic into the seasoning for the dish.
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| Recipe Origin: China |
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Submitted by: |
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Weiming Zhang
China |
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| This recipe has been viewed 31305 times. |
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