Ri Sheng Shi Hao language: The local flavor roasted pork is a specialty food in Chinese Cantonese cuisine, popular in Guangdong, Hong Kong and Macau, and even spread to the world.
Rustic roasts include roast goose, suckling pigeon, suckling pig, char siu and some brine dishes.
Roasted rustic suckling pig
The custom of Guangzhou people eating nostalgic suckling pigs has a history of more than 2,000 years. Because Lao Guangsu has the custom of sweeping the tomb of the golden pig to worship the ancestors, worshipping the ancestors with suckling pigs is an act of filial piety to the ancestors, and at the same time, the ancestors can pray for their blessings in the new year, the red skin is red, so in the early years there was a custom of "too centimeter pork".
Whether the rustic suckling pig is done well or not, in addition to the mastery of the heat and pickling ingredients, the blending of sugar water is the key. It is said that the recipe of the master chef about the sugar water is generally not told to others, and the sugar water directly affects the loosening of the rustic suckling pig skin.
The Cantonese-style rural suckling pig insists on grilling with an open stove, and the burned township suckling pig is divided into two kinds: the bare skin rural suckling pig is slower with fire, less oil is applied when burning, and some can be burned on the pig with a pattern pattern, which has a better look; the mapi township flavor suckling pig uses a strong fire, and the oil is constantly applied when firing, and the bubbles emitted by the oil are loose and the skin of the suckling pig is loose after firing, and the skin of the suckling pig is golden after firing, the skin layer is crisp, and the entrance is melted. Due to the advantages in taste, Mapi township style suckling pig is more popular.
Precautions for roasting suckling pig
1, it is best to use less than 10 kg of piglets that have not been weaned, after slaughter, dehair and wash, remove the internal organs, put on the charcoal fire to roast (can also be placed in the oven to bake), while roasting, while constantly turning, while again and again with a small brush to the pig oil, ordinary about 1 and a half hours or so.
2. The roasted piglets are crisp but not scorched. In order to prevent the ears and tail from being burned and to keep the piglet intact and beautiful shape, before roasting, these parts are often wrapped with vegetable leaves, etc., and a bottle containing water is stuffed in the belly of the pig to avoid the abdominal cavity from being burned.
3, a variety of prepared spices, you can cut the roasted suckling pork in the seasoning to eat, just like eating roast duck.
Maoming Xiangwei Food Co., Ltd
Preparation method
1. Ingredient standard:
Ingredients: a small suckling pig.
Accessories: 75 grams of salt, 50 grams of dry sauce, 150 grams of sugar, 50 grams of southern flavor tofu milk, 25 grams of sesame paste, 7.5 grams of five spices, a little green onion, garlic and maltose.
2. Processing method:
Material selection: select piglets with a weight of 5 to 6 kilograms, thin skin and plump body, slaughter and bleed, dehair, and remove internal organs according to the usual method, and then clean them and become the original carcass. Then, split the spine from the inside of the buttocks, taking care not to break the epidermis to keep the shape intact. Remove the plate oil and remove 3 to 4 ribs and shoulder blades from the chest. Rinse thoroughly with clean water and drain.
Marinating: Sauté the five-spice powder, mix in salt, spread evenly in the abdominal cavity of the suckling pig, and marinate for 10 minutes. Then, mix the ingredients such as sugar, dry sauce, tahini, milk, garlic paste, and chopped green onion in proportion to the abdominal cavity.
Sugar solution: coat the carcass, wear it from the hind legs to the corners of the mouth with a special long fork, and then blanch the skin with hot water at 70 ° C to drain the water. Then, apply maltose solution, hang in a ventilated place and blow dry the epidermis.
Baking: There are two methods of baking. The first is to roast in an open stove, use an iron rectangular oven, burn the hearth red, put in the forked suckling pig, and roast it on the fire. Bake the chest and abdomen for about 20 minutes. Place a wooden strip in the abdominal cavity to support it, and then bake the head, back, chest and abdomen and the margins in turn. The whole body of the pig, especially the neck and waist, must be drained with needles to expel water. At the same time, brush the oil, wipe off or smooth the oil that seeps out of the body and outside the roast, so as not to flow on the skin or meat and affect the appearance.
The second is to bake in a dark oven, using a general roasting oven for ducks and geese. First, heat the oven until high, put the rustic suckling pig carcass into the hearth and bake for about 30 minutes. When the skin begins to change color, take it out and prick it with a needle, brush it with the oozing grease, and bake it for 20 to 30 minutes, that is, the finished product.
3. Product features: crispy rustic suckling pig, ruddy color, crispy meat, loose entrance, delicious and delicious, well-known at home and abroad.