Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
International Links
Message Board




Roast Suckling Pig
Chinese Pork
1 suckling pig, about 5000g
100g sweet sauce
150 sweetened vinegar for suckling pig
65g spiced salt
sesame paste
mashed garlic


1. Knife open the abdomen of the suckling pig, remove the intestines, retain the kidney. Make a gash from its mouth to tail and chop open the backbone. Clean it and drain off water.

2. Coat the spiced salt and sugar on the surface of its inside to pickle for about 30 minutes. Keep the inside open with wooden sticks. Pour boiling water on the back first and then the sweetened vinegar for suckling pig.

3. Bake the pig with a weak fire to be half done. Coat its outside with peanut oil. Then bake it with a strong fire until it looks scarlet.

4. Mix up the sesame paste and mashed garlic into the seasoning for the dish.

Click on Shanghai on Internet for more great Chinese Recipes!

Preparation Time: Serves:
Recipe Origin: China
Submitted by:
Weiming Zhang

This recipe has been viewed 30230 times.


Copyright © 1999-2022
All Rights Reserved.
Some Images Copyright © Art Today!

Email Us At:

Site Design by: Impressions 1st Consulting