PIGGY!

As the Holidays are upon us, and, as if we really need more to eat, I present you with... 

National Roast Suckling Pig Day!

PHOTO : CCHO

Unless you're Muslim, Hindu, or Vegan, just about all world cultures have a love affair with the roast Piggy (to be fair, though, some Muslims and Hindus also eat pork). Whether it's the South Americans, the Europeans, the Pacific Islanders, the Filipinos, and, especially the Chinese, all of these cultures have zillions of ways to roast this lovely beast.

 

So. on December 18th we celebrate the Piggy with this recipe :

CHINESE PORK

or Roast Suckling Pig

PHOTO : Tadgh O Maoildearg

INGREDIENTS

• 1 Suckling Pig, about 5kg. (11 lbs.)
• 100g (3.5 oz.) Sweet Sauce
• 150g (5.8 oz.) Sweetened Vinegar (for Suckling Pig Sugar)
• 65g (2.3 oz) Spiced Salt
• Sesame Paste
• Mashed Garlic

TECHNIQUE
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.

Recipe from NetCooks

Now, all of this may seem a little vague. Would our Chinese brethren steer us wrong? I think not. However, I dare ya to try this one out. Just make sure you send me photos.

"YUMMY!"

 ©2017 L. M. Sorré