Tuesday, January 10, 2012

Roasted Suckling Pig (燒乳豬)

I love roasted suckling pig.  These are piglets that are 2 to 6 weeks old, still feeding on mothers’ milk.  Each weights about 5 kilograms.  The piglet has to be cleaned and dressed, the ribs have to be taken out, and the whole piglet hung up to dry for hours, before they can be roasted.

While they are being roasted, they have to be turned constantly, to get it roasted evenly.  At one point, the head of the pig was plunged so far into the fire pit that the head caught fire; and then the burnt skin had to be brushed off with a wire brush.  Air bubbles formed under the skin have to be punctured to allow the oil to drain.  One has to sit in front of the open fire pit for hours and hours, practically being slowly roasted along with the pigs and ducks.  It is obviously a lot of hard work that produce such delicious meat.  Watching it done boosted my respect for the pig, and the hands that roasted it. 

The lesson for me?  Skill and hard work are required for anything that is done well. 


YTSL said...

I love roasted suckling pig too. But since coming to Hong Kong, I've also discovered the pleasures of eating roasted goose and pigeon. ;b

Do you have a favorite place to eat roasted suckling pig in Hong Kong? If so, care to share its name and address? :b

StephenC said...

Yeah, I love all kinds of roasted meat.

I am afraid I don't have a favourite place for roasted suckling pig. I guess I am not very selective and I can find good roasted meat from many shops.

I live in Hung Hom and there are several shops within a few blocks that are quite good.