The recipe for crispy suckling pig is a classic Chinese dish that combines traditional techniques with rich flavors. The ingredients are carefully selected to ensure the best taste and texture. A young pig, typically weighing between 5 to 6 kilograms, is used. It should have thin skin and a full body. The main ingredients include 75 grams of salt, 50 grams of dry sauce, 150 grams of sugar, 50 grams of southern flavor bean curd, 25 grams of sesame, 7.5 grams of five-spice powder, along with onions, garlic, maltose, and other seasonings.
The preparation process begins with selecting and cleaning the pig. After slaughtering and removing the internal organs, the carcass is thoroughly washed and drained. The spine is split from the inside of the buttock without breaking the skin, and excess fat, along with a few ribs and shoulder blades, is removed. This helps in achieving a better shape and even cooking.
Next comes the marination step. Spiced powder is first fried, then mixed with salt and evenly spread inside the pig’s cavity. After marinating for about 10 minutes, a mixture of white sugar, dry sauce, sesame paste, southern milk, minced garlic, and chopped green onions is applied inside the abdominal cavity.
After marinating, the pig is coated with a sugar solution. It is then placed on a long fork, from the hind leg to the mouth, and scalded with hot water at around 70°C. After draining, a maltose solution is applied, and the pig is left to air dry in a well-ventilated area, allowing the skin to become crisp.
There are two common baking methods. One involves an open hearth oven, where the pig is placed on a fork and roasted over fire. The chest and abdomen are baked first for about 20 minutes, then wood strips are inserted into the cavity, and the head, back, and sides are cooked next. Throughout the process, needles are used to remove excess moisture. Oil is also brushed onto the surface to prevent grease from dripping and to enhance the appearance.
The second method uses a dark oven, similar to those used for roasting ducks or geese. The oven is preheated to a high temperature, and the pig is placed inside for about 30 minutes. Once the skin starts to change color, it is taken out, and any oozing grease is smoothed before being baked for another 20–30 minutes.
The final product is a delicious, crispy suckling pig with a ruddy color, a fragrant and crispy skin, tender meat, and a rich, savory flavor. It is a famous dish both in China and internationally, often served during special occasions and celebrations.
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