📝 About This Recipe
A crown jewel of Cantonese banquet cuisine, this Suckling Pig is celebrated for its 'glass-like' shattered skin and incredibly succulent meat. Traditionally served at celebrations, the dish relies on a meticulous process of air-drying and vinegar-basting to achieve its signature amber hue and crisp texture. Each bite offers a harmonious contrast between the crackling exterior and the aromatic, melt-in-your-mouth tender pork underneath.
🥗 Ingredients
The Pig
- 1 piece Whole Suckling Pig (4-5kg, butterflied/spatchcocked by a butcher)
- 4 liters Boiling water (for scalding the skin)
Dry Rub Marinade
- 3 tablespoons Salt
- 2 tablespoons Sugar
- 1 tablespoon Five-Spice Powder
- 1 teaspoon Sand Ginger Powder (also known as Kencur)
- 1 teaspoon White Pepper (ground)
Wet Aromatics
- 3 tablespoons Hoisin Sauce
- 2 tablespoons Ground Bean Sauce (Minyee)
- 2 cubes Fermented Red Bean Curd (mashed into a paste)
- 2 tablespoons Shaoxing Rice Wine
Crisping Glaze (Vinegar Wash)
- 1/2 cup Red Vinegar
- 3 tablespoons Maltose or Honey (melted)
- 2 tablespoons Shaoxing Rice Wine
- 1 tablespoon Lemon Juice
👨🍳 Instructions
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1
Thoroughly rinse the suckling pig and pat it completely dry with paper towels. Ensure the interior cavity is clean of any stray debris.
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2
Combine all Dry Rub ingredients in a small bowl. In a separate bowl, mix the Wet Aromatic ingredients until smooth. Rub the dry spices followed by the wet paste exclusively on the meat side (interior) of the pig, avoiding the skin.
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3
Place the pig skin-side up on a rack. Carefully pour the boiling water over the skin; you will see it tighten and turn slightly opaque. Pat the skin dry immediately.
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4
Whisk together the Crisping Glaze ingredients. Brush a generous, even layer over the entire skin surface. Let it dry for 30 minutes, then brush a second layer.
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5
Place the pig in the refrigerator, uncovered, for at least 12 to 24 hours. This 'air-curing' process is vital for removing moisture from the skin to ensure maximum crispness.
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6
Remove the pig from the fridge 2 hours before cooking to bring it to room temperature. Preheat your oven to 160°C (320°F).
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7
Wrap the ears, tail, and snout in aluminum foil to prevent them from burning during the long roasting process.
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8
Roast the pig skin-side up on a wire rack over a baking tray for 60-70 minutes. The internal temperature of the shoulder should reach 65°C (150°F).
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9
Remove the pig from the oven and increase the temperature to 220°C (425°F). Prick the skin all over with a needle or a specialized 'pork skin pricker' to release trapped fat, but do not go deep enough to hit the meat.
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10
Brush the skin lightly with a neutral oil. Return to the oven for 20-30 minutes. Watch closely as the skin begins to bubble and turn a deep, glassy golden brown.
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11
Once the skin is fully blistered and crisp, remove from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute.
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12
To serve, use a heavy cleaver to first remove the skin in rectangular pieces, then chop the meat and serve them together or layered.
💡 Chef's Tips
The secret to 'glass skin' is the air-drying process; never skip the 24-hour fridge rest. If the skin isn't bubbling evenly, use a kitchen blowtorch to carefully finish any pale spots. Avoid getting any marinade on the skin side, as the sugar and soy will cause the skin to burn before it crisps. Use a needle to prick the skin during the final high-heat stage; this allows rendered fat to fry the skin from the inside out. Ensure your oven is fully preheated before the final 'blistering' stage for the best crackle.
🍽️ Serving Suggestions
Serve with traditional steamed mantou (buns) or thin pancakes to wrap the crispy skin. Provide a side of premium Hoisin sauce or a dish of granulated sugar for dipping the skin (a classic Cantonese style). Pair with a crisp, acidic white wine like a Riesling or a pot of hot Pu-erh tea to cut through the richness. Accompany with pickled cucumbers or daikon radish to provide a refreshing palate cleanser.