Roast suckling pig is a classic Chinese dish, especially the Guangdong roast suckling pig is the most well-known.
This dish is known for its crispy skin, tender meat, golden color, and aroma.
Roast suckling pig is not only delicious, but also beautiful, and is an indispensable delicacy in many important banquets and festivals.
The production process of roast suckling pig is complex, and it needs to go through multiple steps such as pickling, shaping, blanching, crispy syrup and roasting, and finally presents a traditional delicacy with good color and flavor.
The picture comes from the Internet
Ingredients:
- A suckling pig (5~6 kg, thin skin, plump body)
- Allspice
- salt
- Sauce
- fermented bean curd
- Sesame
- sugar
- Minced garlic
- Dried shallots
- Finely chopped onions
- monosodium glutamate
- cornstarch
- Fenjiu
- Maltose syrup
- sesame oil
Nutritive value:
Roast suckling pig has a high nutritional value, and pig skin contains a lot of collagen, which has the function of nourishing beauty and skin.
Suckling pigs are leaner and have less fat content, making them suitable for the elderly. However, pregnant women, nursing mothers, patients with cardiovascular diseases such as diabetes and high blood pressure should reduce their consumption.
Cooking Preparation:
- Material selection: the selection of special breeds, such as fragrant pigs, the weight of 5 ~ 6 kg.
- Finishing: Slaughter and bloodletting, hair removal, internal organs, then cleaning, splitting from the inside of the buttocks along the spine, removing the plate oil, removing the ribs and shoulder blades of the forechest.
- Pickling: After washing the suckling pig, rub the five-spice powder and salt in the abdominal cavity of the pig, marinate for about 30 minutes, then apply other seasonings, and marinate for about 30 minutes.
- Setting: Use wooden strips to support the pig’s abdominal cavity, tie it with iron wire, make the suckling pig shaped, and then insert 2 steel forks in the front and back of the pig’s body.
- Scalding: Blanch the skin with hot water at 70°C until the skin is hard, and then dry the surface moisture.
- Adjust the crispy syrup: Make the crispy syrup and spread evenly on the pig.
- Roasting: Roast the suckling pig on a charcoal fire, first roast the rump and then the rump is golden brown, then roast the head and front body, then roast the middle, brush sesame oil and sesame oil while roasting, until the whole body is crispy and golden brown.
Palate and flavor:
Roast suckling pig is characterized by fragrant, crispy, crispy, tender, crispy skin and tender meat, golden color, overflowing aroma, rich in nutrition, it is a noble famous dish in our country.
During the roasting process, the fat of the pork is roasted out, so that the roast suckling pig will not be too greasy to eat, and it is also more friendly to people who are losing weight.
Suitable for:
Roast suckling pig is suitable for primary school students, school-age children, middle school students, teenagers, young adults, middle-aged and elderly people, anemia, skin beauty, muscle enhancement and shaping, qi and heart, yin and dryness, kidney and blood nourishment.
However, pregnant women, nursing mothers, diabetes, hypertension, hyperlipidemia, obesity, fatty liver, body shape control, weight loss and fat loss, gout, and hyperuricemia patients should reduce their consumption.
Eating scene:
Roast suckling pig is suitable as a delicacy for important banquets, festivals, family dinners, and is also a high-end dish when receiving VIPs.
Its unique flavor and rich nutritional value make it a great food to share and celebrate.
