Roasted pig recipe and ingredients

Everyone knows that roast suckling pig is a very famous specialty dish in Guangdong. Roast suckling pig is of course made with suckling pig as the main ingredient. It goes through several different production processes, and finally the roasted surface is shiny and moist, and the taste is delicious. Roasted suckling pig has a long history and has gradually spread to many places. People will never forget its taste after eating it.

Main ingredients: 5000 grams of suckling pig, 55 grams of five-spice salt (1 gram each of five-spice powder and star anise, 35 grams of fine salt, 15 grams of white sugar, mix well), 150 grams of sweet and sour (50 grams of maltose, 75 grams of white vinegar, 15 grams each of vinegar and glutinous rice wine, mix well and heat until dark), 65 grams of white sugar, 100 grams each of bean paste and sweet sauce, 25 grams each of red fermented bean curd, sesame paste, and peanut oil, 150 grams each of thousand-layer cake, sweet and sour vegetables, and green onion balls, 5 grams of mashed garlic, 7 grams of Fenjiu, and 7500 grams of charcoal.

Production process:

1. Select materials.

In terms of size, a weight of ten to twenty kilograms is most ideal. The suckling pig that is released from the pen must be roasted on the same day and must not be roasted overnight unless absolutely necessary.

2. Clean up

The key to bleeding is to be accurate with the knife. Not even a trace of blood should remain on the suckling pig. Put the suckling pig in hot water at about 70 degrees, scald it repeatedly, and then rub it off with your hands. The hair on the suckling pig. The right water temperature for this process is key. Use a knife or blade to final process the fine hair that is not rubbed off by hand on the suckling pig. Cut from the bottom of the pig's stomach and empty out all the offal.

3. Cut the spine.

Skillful bone-breaking techniques are the key to cutting through the spine. The spine of a suckling pig is long and thin. Without skilled knife skills and proficient and moderate knife force, the spine will be cut off-center and lack the beauty of neatness and density.

4. Broken bones.

The knife uses delicate bone-breaking skills and sharp teeth to pierce from the lower part of the suckling pig all the way to the cheek area, and passes through the ribs without damaging the skin.

5. Tighten.

When grilling, if the four limbs of the suckling pig are not tied tightly, the pork will shrink as it is cooked, which will affect the quality of the meat and the appearance of the pig after grilling.

6. Simmer.

Three hours after the seasoning, apply a layer of natural sugary seasoning on the suckling pig skin before baking. Place the suckling pig in a semicircular oven made of iron sheets, add a small amount of charcoal, and bake it slowly over a low fire. After a while, the suckling pig skin began to turn slightly brown. Turn it over gently and apply peanut oil to prevent the skin from bubbling and to enhance the color and flavor. After an hour and ten minutes of baking, the well-cooked belly ribs were bright and shiny.