Ingredient Requirements for Cantonese Roast Suckling Pig
1. Whole Suckling Pig (about 1015 lbs)
2. Marinade:
2 tablespoons of salt
2 tablespoons of fivespice powder
4 tablespoons of soy sauce
2 tablespoons of rice wine (Shaoxing wine)
1 tablespoon of hoisin sauce
2 tablespoons of sugar
3. Aromatics:
45 cloves of garlic, minced
A small piece of ginger, sliced
34 green onions, chopped
4. For Glazing:
1/4 cup of maltose or honey
1/4 cup of water
5. Optional:
Fresh herbs (such as thyme or rosemary) for stuffing
Roast pork marinade for additional flavor
The Art of Cantonese Roast Suckling Pig
Cantonese roast suckling pig, renowned for its crispy skin and succulent meat, is a culinary masterpiece that has captivated food lovers around the world. The preparation of this dish is both an art and a science, requiring precision and attention to detail. Here’s how to achieve that perfect roast suckling pig at home.
Selecting the Right Pig
Start with a healthy, young suckling pig, weighing between 10 to 15 pounds for optimal tenderness and flavor. A smaller pig ensures that the skin remains crisp, while the meat stays juicy during cooking.
Marinade Magic
Creating a flavorpacked marinade is key. In a bowl, combine salt, fivespice powder, soy sauce, rice wine, hoisin sauce, and sugar. This mixture will be used both to marinate the pig and flavor the meat. Rub the marinade all over the pig’s body, ensuring to get beneath the skin as well, especially around the belly and thighs. For enhanced flavor, stuff the cavity with minced garlic, sliced ginger, and chopped green onions. Let the pig marinate in the refrigerator for at least 12 hours, ideally 24 hours.
The Roasting Process
When you’re ready to roast, preheat your oven to 450°F (230°C). Place the marinated pig on a rack in a large roasting pan. For the finishing touch, prepare a glaze by mixing maltose or honey with warm water, brushing it generously over the skin. This will help achieve that irresistible crunch during roasting.
Cooking Time
Roast the pig at the high temperature for the first hour to bubble the skin, then reduce the temperature to 350°F (175°C) for the remainder of cooking. Cooking generally takes about 2 to 2.5 hours in total, depending on the size of the pig. An internal temperature of 160°F (70°C) indicates that the meat is done.
Final Touches
Once out of the oven, let it rest for about 20 minutes before carving. This allows the juices to redistribute, ensuring moist slices of meat. Serve with hoisin sauce, steamed buns, and pickled vegetables for a complete meal that captures the essence of traditional Cantonese cuisine.
Preparing Cantonese roast suckling pig is a labor of love, but the outcome is a stunning centerpiece that embodies flavor and tradition, perfect for celebrations or special occasions. Whether it’s the crispiness of the skin or the rich, tender meat, your efforts will surely impress family and friends alike. Enjoy your culinary creation and the tastes of Cantonese heritage!