Free Chinese Recipes

Ingredients

• 15 ml (1 tablespoon) salt
• 7 ml (1 tablespoon) five-spice powder
• 1 suckling pig (about 3.6-4.4 kg/8-10 lb)
• 5 ml (1 teaspoon) malt sugar
• 15 ml (1 tablespoon) soy sauce
• 30 ml (2 tablespoons) water

Serve 12-20

** Free Chinese Recipes **

Method:

1. Mix the salt with the five-spice powder. Rub the mixture thoroughly over the suckling pig, both inside and out, and leave to season for 2-3 hours.

2. Pour a large kettleful of boiling water over the skin and the whole length of the carcass, and use another kettleful to rinse out the cavity. Wipe and dry thoroughly with a dry cloth or absorbent paper.

3. Mix the malt sugar with the soy sauce and water. Rub the mixture evenly over the cooled and dried skin of the pig.

4. Put the suckling pig on a wire rack into a preheated oven at 190°C (375°F)/Gas 5 for 45 minutes. Reduce the heat to 180°C (3500F)/Gas 4 and roast the pig for a further hour. Place a roasting pan half full of water at the bottom of the oven to catch the drips.

5. Peel off the skin of the suckling pig, which should now be deep brown, and serve cut to regular medium-sized rectangles on one or two well-heated dishes. Carve the flesh similarly.

6. The crackling skin and tender pork should be consumed with small steamed Lotus Leaf Buns and pieces of spring onion, brushed with sweet soy-paste sauce, or plum sauce. A splendid starter to a banquet.

Note: The average suckling pig used in China is about 4.2-6.6 kg (12-15 lb), too big to be barbecued on a spit under a domestic grill. Even the smaller suckling pigs sometimes obtainable in the West are best roasted in the oven.