"Sliced suckling pig" is also a traditional Cantonese dish. Cut the hemp skin of suckling pig into pieces, mix with onion balls and Melaleuca cakes, and dip in salty and sweet suckling pig sauce or sugar to eat. It tastes better than a simple suckling pig. Why do you eat like this? It turns out that some of them are exquisite, and the condiments perform their respective duties: onion balls are fragrant, and suckling pig sauce is sweet, the former enhances fragrance and the latter enhances flavor; The coarse sugar is slightly sweet, and the large particles just increase the crispness of the slices, and keep the taste of the crisp when eating; Melaleuca cakes are like oil-absorbing paper commonly used by women, which can reduce the feeling of obesity.
I have eaten the best and crispest roast suckling pig in Guangzhou in "Macau Street". It was really roasted on charcoal fire, with crispy skin and tender meat, moderate taste but not greasy meat. One brand for five people is just right, and you can expect to eat again if it is not greasy.
If you have the opportunity to go to Lianjiang, Guangdong Province, the pigs there are all young and big, which requires higher temperature and stronger fragrance. It is definitely a pleasure.
Raw material arrangement: Choose healthy and disease-free little fat pigs (1 suckling little live pigs). After slaughter, clean all the pig hair and dirt, dig out the internal organs and wash them.
(2) Pickling and hanging materials: Take the carcass of suckling pig (don't split it in two), evenly mix the spices and salt and smear it on the inner cavity of the breast and abdomen of suckling pig, and be careful not to rub it on the pig, otherwise the color will not look good and the skin will not be brittle. After curing 10 minute, put the remaining ingredients into the cavity, pierce the pig's hind legs to the corners of the mouth with a long iron fork, then scald the skin with hot water at 70℃, pour maltose solution on the body, and ventilate to dry the skin.
③ Baking: The open-hearth baking method is to use an iron rectangular oven to burn the charcoal in the oven red; Put the salted suckling pig on the stove for barbecue. First roast the inner chest and abdomen of the suckling pig for about 20 minutes, then put a wooden stick in the abdominal cavity to shape the suckling pig, and roast the head, tail, chest and abdomen edge and pig skin in turn. The whole body of the pig, especially the thick neck and waist, needs acupuncture and oil sweeping, so as to quickly discharge water and ensure that the whole pig is evenly heated. Using the open-hearth roasting method, it is necessary to have a special person to roll the suckling pig frequently and sweep the oil irregularly, which consumes a lot of manpower but has good quality.