China · Chinese
Roast suckling pig
A Cantonese banquet centrepiece of crisp skin and tender meat. Adapted to home kitchens by using pork belly ribs in place of a whole suckling pig; maltose-based glaze, marinade and overnight drying replicate the crackling finish. Public reference · home adaptation, not a historical original.
Public reference · Home adaptation Roast suckling pig is a Cantonese BBQ centrepiece, used as a banquet opener to symbolise celebration. The Manchu–Han banquet lists whole roast pig among its dishes; this version is only a home attempt and is not labelled as restaurant-grade. Whole suckling pig, a special oven and years of practice define traditional Cantonese roast pig; this version uses pork belly slabs and keeps only the core steps of marinating, drying and glazing. Drying for at least 6 hours (overnight refrigerated is recommended) and a home oven cannot reach traditional fruitwood-oven heat, so the crackling is an approximation. Seasoning and oven settings are editorial for 4. Contains pork; light soy contains soy and wheat; rice wine contains alcohol. 科普中国：浇淋糖色（烤鸭工艺通用） — Maltose-to-water glaze ratio (1:6–2:1) and colour-forming principle; same logic applies here for the pork skin. https://www.kepuchina.cn/article/articleinfo?ar_id=253892&business_type=100&classify=0 FoodSafety.gov: Safe Minimum Internal Temperature — ≥74°C centre temperature for pork products. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures USDA Food Safety: Pork preparation — Modern pork at 145°C for 3 minutes is equivalent to 74°C; 74°C is kept here as a safer home target. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/pork AI-generated illustration; not kitchen-tested.
Ingredients
- pork belly ribs, skin on1000 g
- salt10 g
- five-spice powder3 g
- minced garlic10 g
- minced ginger5 g
- light soy sauce30 ml
- Shaoxing rice wine20 ml
- maltose syrup (glaze)30 g
- white vinegar (glaze)20 ml
Directions
- 1
Cut the belly into roughly 250 g pieces. Prick the skin densely with a fork or bamboo skewer; lightly pound the meat so the marinade penetrates.
- 2
Mix salt, five-spice, garlic, ginger, light soy and rice wine; rub onto the meat (not the skin), cover and refrigerate at least 4 hours (overnight is better).
- 3
Pat the skin completely dry with paper towels. Whisk maltose and white vinegar with a splash of warm water; brush onto the skin at least 3 times, letting it dry about 30 minutes between coats.
- 4
Place pieces skin-side up on a rack; refrigerate (uncovered) for 6–12 hours to dry. A fan in a cool, ventilated room can shorten this to ~4 hours.
- 5
Preheat the oven to 220°C (convection if available). Roast skin-side up about 30 minutes, drop to 180°C for about 45 more minutes until the centre reaches ≥74°C; raise to 220°C for the final 10 minutes to crisp the skin. Cover bones and edges with foil to prevent burning.
- 6
Rest 5 minutes, slice thinly and serve hot with sugar, plum sauce or sweet bean sauce.
Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.