Chinese · Dinner
Whole Roasted Suckling Pig
A single portion carved from a whole Cantonese-style roasted suckling pig, featuring crackling skin lacquered with maltose and vinegar over meat kept moist with a five-spice and scallion-ginger cavity rub. Served with steamed rice and a scallion-ginger dipping sauce, the dish balances crisp skin against tender roasted pork.
$7
40 minsPrep
150 minsCook
190 minsTotal
HardLevel
Nutrition per serving
612Calories
42.1gProtein
32.6gFat
34.8gCarbs
13.2gSugar
1.4gFiber
1380mgSodium
168mgChol
11.9gSat Fat
610mgPotassium
45mgCalcium
2.6mgIron
0.9mcgVitamin B12
4.5mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
main-event
Instructions
1
Prep
Pat the pork shoulder dry with paper towels and score the skin in a tight crosshatch pattern, cutting through fat but not meat.
2
Marinate
Rub the underside with ginger, one scallion, five-spice, salt, white pepper, shaoxing wine and soy sauce. Refrigerate uncovered 30 minutes.
3
Bloom
Warm the honey and rice vinegar together in a small saucepan over low heat, stirring until the honey loosens into a brushable glaze.
4
Roast
Set the pork skin-side up on a rack over a tray in a 163°C oven and roast for 90 minutes until internal probe reads 63°C.
5
Crisp
Raise the oven to 246°C, brush the skin with the honey-vinegar glaze, and roast 15–20 minutes until the skin blisters and turns deep amber.
6
Finish
Whisk the remaining scallion with sesame oil and pan drippings to make a dipping sauce. Slice the pork through the crackling and arrange over steamed rice. Serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g pork shoulder, skin-on, from a whole roasted suckling pig
- 44 scallions
- 2 tbsp2 tbsp ginger-fresh
- 2 tsp2 tsp chinese-five-spice
- 2 tbsp2 tbsp rice-vinegar
- 2 tbsp2 tbsp honey
- 2 tsp2 tsp shaoxing-wine
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white-pepper
- 1 cup190g white-rice-cooked
- 2 tsp2 tsp soy-sauce
- 1 tsp1 tsp sesame-oil
