Shanghai Suckling Pig Recipes

ROAST SUCKLING PIG

Steps:

• Rinse the cavity well with water and dry; set meat to the side.
• Mix together and cook the liquid ingredients for 5 minutes.
• Mix the bread cubes, celery and seasonings together.
• Stuff the abdominal cavity firmly with the stuffing and sew up the opening or use skewers to seal.
• Fit aluminum foil caps over the ears and tail to avoid burning.
• These caps should be removed about l/2 hour before the barbecue is completed to obtain a uniform baking color.
• Leave a wooden block in the pig's mauth, so that a red apple can be inserted when the barbecue is completed.
• Briquettes are placed only on the sides of the charcoal grill and are separated from the suckling pig by the walls of a foil drip pan. (To make this drip pan, use 3 sheets of heavy aluminum foil molded slightly larger than the pig to collect the rich drippings.).
• Place the cooking grill over the foil drip pan. (This will allow you to add more briquettes as needed, and to collect the basting fluids.).
• Liberal usage of marinade on partially cooked suckling pig enhances the finished entree.

SHANGHAI SUCKLING PIG

Steps:

• Method
• Blanch the suckling pork racks in boiling water for 30 seconds, leave to cool down and cover the rib bones in aluminium foil and set aside.
• Take a wooden spoon handle, gently create a cavity between the loin and the pork skin, be careful not to separate the skin and the loin.
• Fill the cavity with the pork farce, brush the skin with the marinade and steam at 68°C for 1 hour, Remove and place in a cool-dry place for 3 hours
• Steam the dumplings for 10 min
• Crisp up the suckling pork skin by spooning hot oil(200deg) over till crisp and bake at a 160 deg for 4 min.
• Place the marinated scallops on the plate and spoon the xo on top
• Place the dumpling on the xo sauce
• Slice the pork and arrange on the plate with the apple pureé, beetroot reduction and ginger foam.
• Serve with quinoa, and seasonal vegetables.