Roast suckling pig is a legendary dish that has captivated both ancient and modern palates across the world. While many associate it with Guangdong cuisine, its origins actually trace back to Shandong, where it was first developed. Today, it's celebrated in cities like Guangzhou, with the famous Datong Restaurant being one of the most renowned names in the industry. The dish is also mentioned in historical texts such as "Qi Gong Yaoshu," written during the Northern Wei Dynasty, which describes various methods of roasting pigs, including the early versions of what we now know as crispy roast suckling pig.
To prepare a high-quality roast suckling pig, the selection of the right pig is crucial. A young pig weighing around 5 kilograms is ideal—preferably one with thin skin, a well-proportioned body, and no bruises or blemishes. After slaughter, the internal organs are removed, and the pig is carefully cleaned, ensuring there’s no blood, hair, or dirt left. The skull and spine are opened to remove the brain and spinal cord, while the ribs and scapula are taken out to make room for even cooking. The meat layers are cut slightly thicker to allow the seasoning to penetrate better, and the skin is fully stripped from the carcass before marinating.
There are two popular seasoning recipes used in traditional preparation. The first includes salt, sugar, sesame paste, dried alum, southern milk, and a small amount of maltose. The second recipe uses Wudefen, salt, sugar, sesame seeds, soy sauce, fermented black beans, garlic, onions, and more maltose. Both mixtures are rubbed into the pig’s flesh and left to marinate for anywhere between 10 minutes and 2 hours, depending on the desired flavor intensity.
Once marinated, the pig is prepared for roasting. It is placed on special iron forks and supported by wooden sticks inside the chest cavity to maintain its shape. The skin is then brushed with a hot maltose solution (around 70°C) and left to dry in a well-ventilated area before being roasted.
There are two main roasting techniques: oven grilling and hanging grilling. In the oven method, the pig is placed on an iron fork and positioned over the fire. The chest and abdomen are cooked first, allowing the fat to render and the skin to begin crisping. Small holes are punctured in key areas like the neck, back, and legs to help drain excess moisture and enhance the crispiness. A mixture of sugar and maltose is applied to further enhance the texture and flavor.
In the hanging method, the seasoned pig is suspended in a dark oven that has reached the right temperature. As the pig begins to color, small holes are made, and the skin is regularly brushed with a syrupy mixture to ensure even cooking and a golden, crispy finish. This process typically takes 50 to 60 minutes, after which the pig is ready to serve.
A perfectly cooked roast suckling pig should have a bright, golden skin that is crispy yet tender, with juicy and flavorful meat underneath. According to historical records like "Qi Min Yao Shu," the ideal roast suckling pig should have a rich amber color, resembling real gold, with no signs of undercooking or excessive dryness. The skin should be crisp, the meat soft and fragrant, and the overall taste sweet and delicious. This dish remains a symbol of culinary excellence and tradition, enjoyed by many as a true delicacy.
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