Crispy Peking Style Suckling Pig
8 Portions
Ingredients
1 x 6kg Whole Suckling Pig
16 x Steamed Buns steamed for 5 minutes
16 x Roti Bread warmed on the grill
16 x Cantonese Golden Bread Buns
8 x portions Asian Slaw
100ml x Plum Sauce
100ml x Hoi Sin Sauce
1/10th Bunch x Ming Fern
1/10th Bunch x Joey Fern
1/10th Bunch x Leather Fern
100gm Banana Leaf
100ml x Citrus Caramel (recipe below)
Asian Slaw 8 portions
300gm x Wombok sliced finely
200gm Carrot Julienne
100 gm Bean Sprouts
1/5 bunch Spring onions finely sliced diagonally
¼ Bunch Large Shiso Leaves
1 x Portion Dressing
Dressing for Slaw
120ml Fish Sauce
120 ml Rice Vinegar
1 ½ Tspn Sugar
Mix together
**Peking Style Marinade **
Rub
30gm 1 tablespoon) salt
7 ml (1 tablespoon) five-spice powder
Marinade
5 ml (1 teaspoon) malt sugar
15 ml (1 tablespoon) soy sauce
30 ml (2 tablespoons) water
Method
Step 1 - Mix the salt with the five-spice powder. Rub the mixture thoroughly over the suckling pig, both inside and out, and leave to season for 2 hours.
Step 2 - Pour a large kettleful of boiling water over the skin and the whole length of the carcass, and use another kettleful to rinse out the cavity. Wipe and dry thoroughly with a dry cloth or absorbent paper.
Step 3 - Mix the malt sugar with the soy sauce and water. Rub the mixture evenly over the cooled and dried skin of the pig. Do these three times and after each application allows the pig to dry in the cool room, this will take 6 hours.
Step 4 - Gently cover the ears and the tail with foil. Put the suckling pig on a wire rack into a preheated oven at 190°C for 45 minutes. Roast the pig for an hour and thirty minutes. Place a roasting pan half full of water at the bottom of the oven to catch the drips.
Step 5 - When Pig is cooked remove from oven and allow to rest. Place the pig back in the oven for 15 minutes when required to crisp up the skin again.
Step 6 - To serve, place the Roasted Pig on a large wooden cutting board lined with Banana Leaf with the Steamed Buns, Roti Bread, Asian Slaw, Chilli Caramel and Dipping Sauces. Line the board with Ferns. Brush some Sesame oil on the Whole pig to shine it up.
Chilli Caramel
250 gm Palm Sugar
Juice and zest of One Lime
100 ml Fish Sauce
20 ml Mandarin Juice
10 gm Fresh Chilli sliced finely
Heat the palm sugar until caramelized, add the zest and fish sauce, simmer for 5 minutes
and add the lime & mandarin juices and sliced chilli and cook for another 2 minutes.
Taste for balance.