Roasted Crispy Suckling Pig

Roasted Crispy Suckling Pig

Burnt pigs have a history of more than 2,000 years in Guangdong. The funerary objects of the Tomb of the South Vietnamese King include ovens and forks specially used for burning pigs. During the Qing Dynasty, Cantonese-style roast suckling pigs were also selected as one of the “full feast” dishes. Use a suckling pig weighing about five kilograms. After slaughtering, cut it in the abdomen, take out the ribs, put it in a special barbecue fork, and put it in the oven. If you use a slow fire during the barbecue, the piglet pig skin that is burnt out is smooth and called "light skin". You can also use a fierce fire barbecue, in which the pig skin is oiled, so that the pig skin is filled with golden yellow bubbles, which is called "hemp skin suckling pig". The characteristics of suckling pigs include crispy skin, tender meat and crispy bones. When eating, the suckling pig is smashed into small pieces. Because the meat is thin and thin, it is called a piece of piglet. It is a little "suckling pig" to increase the flavor.