📝 About This Recipe
A centerpiece of Lunar New Year celebrations, this Cantonese-style roasted suckling pig symbolizes purity, prosperity, and a 'bright future' with its shimmering, crackling red skin. The meat is incredibly tender and infused with the aromatic warmth of five-spice and fermented bean curd, while the skin achieves a glass-like shatter that is the hallmark of a master chef. This recipe brings the festive grandeur of a traditional banquet hall into your home kitchen, ensuring a spectacular start to the new year.
🥗 Ingredients
The Pig
- 10-12 pounds Whole suckling pig (cleaned and butterflied by a butcher)
Dry Rub Marinate
- 3 tablespoons Kosher salt
- 2 tablespoons Granulated sugar
- 1 tablespoon Five-spice powder (high quality)
- 1 teaspoon White pepper (ground)
- 1 teaspoon Ginger powder
Wet Aromatics
- 2 cubes Red fermented bean curd (mashed into a paste)
- 2 tablespoons Hoisin sauce
- 2 tablespoons Shaoxing rice wine
- 4 cloves Minced garlic (very fine)
Skin Glaze (The Crisp Factor)
- 2 tablespoons Maltose or Honey (melted)
- 1/4 cup Red rice vinegar
- 2 tablespoons Shaoxing rice wine
- 1/2 teaspoon Baking soda (helps break down skin proteins for crispness)
👨🍳 Instructions
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1
Rinse the pig thoroughly under cold water and pat it bone-dry with paper towels. It is crucial that the skin is as dry as possible to achieve the desired crackle.
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2
Combine the Dry Rub ingredients in a small bowl. In a separate bowl, mix the Wet Aromatic ingredients until smooth. Flip the pig skin-side down on a large tray.
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3
Score the thickest parts of the meat (shoulders and hams) in a crosshatch pattern, being careful not to pierce the skin. Rub the wet aromatics all over the meat side, followed by the dry rub. Do not get any marinade on the skin side.
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4
Flip the pig over. Use a meat tenderizer tool or a bundle of bamboo skewers to prick thousands of tiny holes all over the skin. Do not go deep into the fat; just the surface of the skin.
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5
Mix the Skin Glaze ingredients. Brush the glaze evenly over the skin. Place the pig on a wire rack over a baking sheet and refrigerate uncovered for at least 12-24 hours to air-dry the skin.
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6
Remove the pig from the refrigerator 1 hour before cooking to reach room temperature. Preheat your oven to 325°F (160°C).
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7
Wrap the ears, tail, and snout in aluminum foil to prevent them from burning during the long roast.
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8
Place the pig in the oven, skin-side up. Roast for about 2 to 2.5 hours, or until the internal temperature of the thigh reaches 160°F (70°C).
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9
Increase the oven temperature to 450°F (230°C) for the 'blistering' phase. This is where the skin transforms. Watch closely for 20-30 minutes as the skin bubbles and turns a deep golden-red.
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10
If certain spots are browning too fast, cover them with small pieces of foil. If spots aren't bubbling, you can carefully brush them with a tiny bit of oil.
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11
Remove the pig from the oven once the skin is uniformly crispy and sounds hollow when tapped. Let it rest for at least 20 minutes before carving.
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12
To serve, use a heavy cleaver to first remove the head, then slice the skin into rectangular pieces. Chop the meat separately and serve the skin pieces resting on top of the meat.
💡 Chef's Tips
The secret to glass-like skin is the 'pricking' process; the more holes you make, the more fat can escape to fry the skin from the inside out. Ensure the skin is completely dry before it goes into the oven; use a hairdryer on the cool setting if you are short on time. Never cover the pig with foil while resting, as the steam will soften the crispy skin you worked so hard to achieve. If you don't have a large enough oven, ask your local Chinese BBQ shop if they can roast it for you using your marinated pig, though home roasting is entirely possible with a standard wide oven.
🍽️ Serving Suggestions
Serve with steamed mantou (Chinese buns) and a side of hoisin sauce for dipping. Pair with a crisp, acidic Riesling or a celebratory Champagne to cut through the richness of the pork. A side of pickled daikon and carrots provides a refreshing crunch and acidity to balance the savory flavors. Tradition dictates serving the head and tail to represent 'completeness' from the beginning of the year to the end.