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Chinese Recipe : Roast Suckling Pig


1 Suckling Pig (6 kg)


  • 4 Wooden stick (4" long, 0.5" wide)
  • 1 Big Fork (6-7 feet long)
  • Skin Seasoning:

Mix the following ingredients together and cook in the saucepan:

  • 1 cup Red Vinegar
  • ½ cup Water
  • 2 tbsp Wine
  • 3 tbsp Maltose

*Mix these ingredients together:*

  • 2 tbsp Five-spice powder
  • 5 cloves Garlic, minced
  • 5 Shallots, minced
  • 2 tbsp Sugar
  • 2 pieces Nan Ru / Nam Yue (Red Fermented Bean Curd)
  • 2 tbsp Bean Sauce/Bean Paste (in dark brown)
  • 3 tbsp Fine Salt


  1. Use water (70% boiling water + 30% cool water) to soak the suckling pig for about 10 seconds. Remove and drain. (This is for cleaning the pig)
  2. Use a chopper to cut at the pig's belly (from its mouth to its anus). Flatten and place on a table. Remove the bones of its paws/knuckles/legs.
  3. Spread the marinade in the pig's abdominal cavity. Use the fork to strut the pig by piercing from the head to the legs. Be careful not to damage the skin and shape.
  4. Use the wooden sticks to strut the pig's hands/paws/legs.
  5. Pour some boiling water on the pig's skin. Brush the skin seasoning on the skin evenly. Place the pig at a cool and appropriately ventilated place for 4 hours.
  6. Use low heat to roast the pig. Keep (1) turning the pig, (2) brushing oil on the pig skin and (3) using a needle to poke the pig skin (for removing excess oil) while roasting it. If the pig skin (or part of the pig skin) is not red enough, you must brush oil on it again. Roast for about 50 minutes, cut into pieces and serve. If you are skillful enough, you may build the pieces into a pig shape again.

Submitted by : Karen

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Chinese Pork Recipes

Oriental Pork Stir Fry, Sweet and Sour Pork recipes, Szechuan Pork, Chinese Roast Pork recipes , Chinese Barbecued Pork, Cantonese Roast Pork recipe , Szechuan Garlic Pork, Lion’s Head, Mushu Pork, Fast Baked Pork Ribs, Pork Chops in Orange Sauce, Fried Pork with Spring Onions, Chinatown Spareribs recipe , Szechuan-Style Pork Chops



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Last Modified: 11/28/11.