According to historical records, the roast suckling pig was originally a northern dish, which was listed as one of the "Eight Treasures" as early as the Western Zhou Dynasty, called "cannon dolphin" (that is, roast suckling pig), and was already popular in the Qilu area during the Southern and Northern Dynasties. Jia Sixun's "Qi Min Zhi Shu" once praised the color, aroma and taste of the roast suckling pig: "The color is like amber, and it is like real gold, and the entrance is cut like lingxue, containing pulp and cream, and it is extraordinary." According to Yuan Ming's "Suiyuan Food List", by the Qing Dynasty, roast suckling pig had spread throughout the north and south of the river, and the barbecue methods were various. In modern times in Guangdong, with the continuous improvement of barbecue tools and technology. The traditional light skin "roast suckling pig", focusing on the red skin is beautiful, but lacks crispness, fragrant but easy to sting; after the improvement of Hong Kong chefs, in the barbecue process, maltose plays a coking coloring role, white vinegar plays a crispy role, and then adds a high degree of liquor to shorten the effect, so the skin crispy "hemp skin suckling pig" has become a famous dish in Guangdong, and the relatives who gather together at the tomb sweep have another kind of mouth blessing.
Crispy suckling pig
Because the roast suckling pig is responsible for the dual task of ancestor worship and being enjoyed on this day, of course, it is necessary to pay special attention when choosing. Three basic criteria: one is the best to choose a head of 4-5 pounds of roast pig, sacrifice and when eating, the amount is just right; the second is to see whether the color of the roast pig is uniform, the skin color is date red is better, if you see the skin color black is the most undesirable; the third is to observe whether the whole suckling pig is intact, the crispy skin of the cooked in addition to loosening, there is a little heat preservation, hemp skin integrity can make the suckling pig skin lasting puff pastry.
How to make crispy suckling pig:
1, choose a 4-5 pound suckling pig, bloodletting, scalding, hair removal, belly sectioning, cutting the ridge, breaking the ridge and flattening, chopping off the four feet, so that the pig skin is close to the tabletop, with a sharp knife on the meat "scratching", can not be scratched too deep, about 1 cm.
4-5 pounds of suckling pig, bloodletting, scalding, hair removal
Cut the belly, cut the ridge, break the ridge and flatten it, chop off the four feet
Let the pork skin stick to the table top and use a sharp knife to "stroke the flowers" on the meat
2: Heat the pan, olive oily butter, chop an onion, slice the garlic, put it into the pot, add salt, black pepper, fragrant leaves, cumin seeds and stir-fry. Pour into a large container, mix the pork filling, breadcrumbs, rub in the crust of a lemon and an orange, squeeze in the juice, add salt, black pepper, brandy, thyme, rosemary, crushed flavor and mix well. The inner wall of the suckling pig is sprinkled with salt, black pepper and filled with filling.
Fill with filling
3: Bundle the stuffed suckling pig, cut the onion carrots and celery into pieces, place evenly on the baking sheet, pour the white wine, put the suckling pig on the baking sheet, spread olive oil and sprinkle with salt. Bake in the oven at 130° for 45 minutes to 1 hour. Adjust to 230° and continue baking to make the shell crisp.
The suckling pig is bundled and the rest of the ingredients are ready
Bake in the oven at 130° for 45 minutes to 1 hour
4, sweet and sour sauce production: medium heat pan, add olive oil, garlic slices, brown sugar, butter, vinegar, onion shredded, apple pieces, peach pieces, an star anise. Cook for 10-15 minutes with lid and stir into sauce.
Grilled suckling pig with sauce
5: Take the cooking pot, add water and sea salt, and cook the potatoes. Take another pot, heat the pan, olive oil to butter, add rosemary, garlic, add cooked potatoes and stir-fry to taste.
A side dish of roast suckling pig
6. The suckling pig is baked and plated.
Roasted suckling pig
Plating
You can cut it into pieces like this and eat it
It's even nicer to cut into chunks this way
Can be eaten with side dishes