Practice of roast suckling pig

A suckling pig (3000g), refined salt 200g, white sugar100g, star anise powder 5g, spiced powder10g, south milk 20g, sesame paste 20g, white sugar 50g, garlic 5g, raw flour 20g, fenjiu 7g, and appropriate amount of sugar water.

Cuisine characteristics

The color is ruddy, the shape is complete, the skin is crisp and tender, fat but not greasy, fresh and delicious. Its baking method was recorded in the Book of Rites written as early as BC, and the roast pig (cannon dolphin) was one of the "eight treasures" of the Zhou Dynasty. Until the demise of the Qing Dynasty, roasting whole pigs was still the "top grade" in court banquets [2-4].

process flow

Selecting materials → finishing → curing → setting → blanching → adjusting crisp syrup → adding crisp syrup → baking → finished product [5].

Key points of operation

(1) material selection

Be sure to choose special varieties, such as Xiang pig. Weight in 5 ~ 6 kg, thin skin and strong body are required.

roast suckling pig

roast suckling pig

(2) Finishing

Slaughter, bloodletting, unhairing, eviscerating and cleaning according to the usual method. Then split along the spine from the inside of the hip, remove the suet, and remove 3-4 ribs and shoulder blades from the chest. Rinse thoroughly with clear water and drain the water. Be careful not to damage the epidermis to keep the appearance intact; The surface of the pig must be scraped clean; When chopping pigs, the knife should be cut from the stomach, and the blade should not be dragged too long, so that the internal organs can be dug out.

(3) curing

After cleaning the suckling pig, put it on the workbench, smear the spiced powder and salt in the abdominal cavity of the pig and marinate it for about 30 minutes. Then, the seasoning sauce, fermented bean curd, sesame sauce, white sugar, garlic, dried onion, onion, monosodium glutamate, raw powder, fenjiu and spiced powder are evenly mixed, smeared in the abdominal cavity of pigs, and marinated for about 30 minutes.

(4) Settings

Use a piece of wood with a length of 40 cm and two pieces of wood with a length of 13 cm (the long one is used as a straight brace, and the short one is used as a horizontal brace), put the brace in the abdominal cavity of the pig, tie it with iron wire to shape the suckling pig, and then insert two steel forks in the front and back of the pig for convenient roasting.

(5) scald

Scald the skin of the supported suckling pig with 70℃ hot water until the skin becomes hard, and then wipe off the surface moisture. After this step, you can evenly coat a layer of malt syrup.

(6) mixed crispy syrup

In order to make the finished product uniform in color and crisp in skin, the crispy syrup used is of high quality. The specific stirring method is to put maltose into a small pot, pour in 150g boiling water, and after it is completely dissolved, add China white wine and Zhejiang vinegar and stir evenly to get crisp syrup. Maltose must not be added more when preparing, because it contains sugar, which is easy to change color when heated, leading to the blackening of the finished product.

(7) adding crispy syrup

Spread the crisp syrup evenly on the skin of suckling pigs, hang it in a ventilated place and blow dry the skin. The water on the surface of pigskin must be dried to evenly coat crispy syrup; Apply and air dry before baking. Otherwise, the finished product will appear "face painting" phenomenon.

(8) baking

There are two baking methods. First, open the oven to bake, burn the hearth with an iron rectangular oven, release the forked suckling pig and bake it on the fire. Bake the chest and abdomen for about 20 minutes first. Then roast the old lady in turn. The whole body of the zinc pig, especially the neck and waist, must be drained by acupuncture. At the same time, you should also brush the oil, and wipe off or smooth the oil oozing from the inside and outside of the roast, so as not to flow to the skin or meat, which will affect the appearance. The second is baking in a dark oven, using the oven of ordinary roast duck. First, heat the oven to a high temperature, and put the suckling pig carcass in the oven for about 30 minutes. When pigskin begins to change color, take it out and use acupuncture to brush off the oozing oil and bake it for 20 ~ 30 minutes.

Either way, baking must be rotated frequently to achieve uniform color. The method of identifying maturity: Look at the oil flowing from the pig. When it is clear and white, it proves that the suckling pig is ripe.

(9) Finished products

After the roast suckling pig is taken out, brush a layer of sesame oil on the surface while it is hot, which is the finished product [5].

tradition

Roasting suckling pigs is the highlight of ancestor worship in Guangdong for many years, and almost every family is indispensable. After ancestors sacrificed suckling pigs, relatives got together for a big meal. Before Tomb-Sweeping Day, hotels and restaurants all over Guangdong took roast suckling pig as the signboard of Tomb-Sweeping Day's sacrifice and advertised at the gate. The suckling pig was roasted brown, which was the most attractive sacrifice at the ancestor worship ceremony. During the Qingming period, some famous restaurants can sell hundreds of roast pigs, and each suckling pig generally weighs about 2 kg to 5 kg. Pig farms all over the world have pigs specially provided to restaurants at this time of year to cook pigs.