The technique of making crispy roast suckling pig (an old chef secretly told me) – the big hotel is super expensive

【Production Process】

First, the formula:

Skin water formula: 40g maltose melted with boiling water, then add 250g of white vinegar, 250g of big red Zhejiang vinegar and mix well.

Roasted pork salt recipe: 350 grams of salt, 150 grams of sugar, 50 grams of sand ginger powder, 10 grams of ethyl maltol, 10 grams of allspice powder, 10 grams of star anise powder, 5 grams of licorice powder and mix well.

Raw roasted pork sauce recipe (for pickled pigs): 500 grams of zhuhou sauce, 400 grams of seafood sauce, 250 grams of white sugar, 50 grams of sesame paste, 50 grams of peanut butter, 50 grams of red curd sauce, 50 grams of southern milk sauce, 50 grams of light soy sauce, 50 grams of chopped onion, 50 grams of dried shallots, 50 grams of minced garlic. Mix all the ingredients, stir into a paste, seal and store in a refrigerated room.

Cooked pork sauce recipe (for dipping roast suckling pig): Heat the raw pork sauce over low heat and let it cool.

Second, the process flow:

The finished products are baked→ → → finished products → marinated → shaped → blanched → → the upper skin water.

3. Production:

1. Selection of materials: select special breeds, such as fragrant pigs. Weighing 5 to 6 kg, it requires thin skin and a plump body. The slaughtered piglet weighs about 3000 grams,

2. Finishing: cut open the pig's head, remove the pig brain, pig tongue, plate oil, and the rest of the internal organs, cut open the spine, remove the bone marrow, and then remove the first few ribs near the pig's head, remove the front arm of the forelimb, wash and spare.

Note: do not damage the epidermis to maintain the shape of the intact; the surface of the pig body must be scraped clean; when splitting the pig, the knife should be cut from the belly and not dragged too long, so as to be able to dig out the internal organs.

3. Marinating: Wash the suckling pig and put it on the workbench, first apply the pig's inner cavity evenly with salt, and use a needle to prick the eyes in the thick place of meat to taste. Let stand and marinate for 10 minutes, then spread the raw pork sauce evenly and let stand in a cold store for 60 minutes.

Note: Salt and sauce should not be smeared on the pork skin, otherwise the color is not good, and the effect of crispy skin is not achieved.

4. Shaping: use a length of 40 cm and two 13 cm long wooden strips (long as a straight brace, short as a horizontal brace), install support in the abdominal cavity of the pig, tie it with wire, make the suckling pig shaped, and then insert 2 steel forks in the front and back of the pig body to facilitate roasting.

5. Blanching: Fix the suckling pig with a pig fork, put into the blanching pot and boil the water for 30 seconds, so that its skin is tightened.

6. Epithelial water: Brush the skin water on the pig skin, hang and dry upside down until there is no water.

7. Roasting: open oven roasting: the charcoal in the oven is burned red, the suckling pig chest cavity is facing the charcoal fire, roasted for about 5 minutes until the color becomes slightly red, during which the roasted pork sauce is constantly brushed, and then the head, tail, and edge of the chest cavity of the pig are roasted in turn, and the thick part of the meat can be scratched with a knife, and then flipped so that the side of the pig skin is facing the charcoal fire, roast for about 10 minutes after leaving the fire and brushing the oil. Bake again in the oven for about 5 minutes, until the skin is red and bright, leave the heat, turn over and brush the raw roast pork sauce again, and continue to bake for about 5 minutes.

note:

1). When roasting, suckling pigs should not be too close to the charcoal fire.

2). Thicker parts of the meat, such as neck, waist, legs, when grilling, need to be eye-catching, so that it discharges moisture to ensure that the heat is even.

3). When roasting pork skin, you should brush the raw oil while roasting, let it cool down, avoid black spots on the roast, and if there are dark spots, you should scrape it off immediately. In addition, bubbles may appear in the pig skin, which should be pierced immediately to ensure that the color is even.

4). Rotate the suckling pig evenly to ensure that the heating is uniform and the color is uniform.

8. Meal: Slice skin suckling pig: immediately after baking, you need to remove the baking tool, the skin is hard after cooling, and the removal tool is easy to damage the integrity of the pig skin. Cut off the pig's head and limbs first. The pork skin is then evenly changed to a knife, and finally it is put back to its original shape with the pig's head and limbs, and served with the mille-feuille cake, where the diners pick up the pork skin and put it on the cake and eat it with cooked roasted pork sauce or sugar.