Chapter 1148 Suckling Pig

Ke Baijia tried to ask if he could get a suckling pig, it was a piglet.

"Ah, yes." The manager asked if it was a new dish.

"No, I want to learn Cantonese cuisine recently. These suckling pigs and roast pork are both famous and special dishes. It would be great if I could get the ingredients."

Speaking of roasted suckling pigs, it also has something to do with the wedding customs of Guangdong, the birthplace of Cantonese cuisine. On the third day after the marriage, the groom accompanied the bride to visit his father-in-law and mother-in-law, which is called "Returning to the Gate". In many places in Guangdong, the necessary gift for the groom to "Returning to the Gate" is the roasted suckling pig (also known as "Golden Pig"). A traditional wedding is truly over here.

Whether it is frugal at the banquet, you must have the tendency to "roast pigs" to show good luck and good fortune. Of course, in this situation, it is rare to be able to hold and dare to hold this banquet.

The method of roasting suckling pigs does not sound difficult. First, apply five-spice salt to marinate the pig's cavity for 30 minutes. Mix the bean paste, fermented bean curd, sesame sauce, Fenjiu, garlic paste, and white sugar to apply it for minutes. Use a roasted fork to insert it from the arm to the cheeks. After the fork is up, put the pig's head upwards, rinse the oil in clean water, then pour boiling water all over the pig's skin, and apply sweet and sour.

The next step is to put the charcoal into the oven and light it. The suckling pig is put on the stove and roasted food over low heat for minutes until the pig skin is red. Remove the roasted suckling pig skin, place it on a plate, place the pig skin on the pig, and add cooked peanut oil, thousand-layer cakes, sour beets, scallion balls, sweet noodle sauce and white sugar to serve in two dishes.

After hearing her description, the manager felt that he was polite. "Yes, yes, what our chef wants, we will definitely find for you in the restaurant."

Among them, the food magazine that Ke Baijia has seen also describes an overseas roasted suckling pig restaurant. The chef in it uses a porcelain plate to directly cut the roasted suckling pig, allowing diners to hear the crispy suckling pig's suckling sounds, and then smash the plate with a snap.

Although I don’t understand the meaning of the broken plate, Ke Baijia just read that article and became very interested in cooking for such a crispy suckling pig.

The two had a great time talking, and Ke Baijia also said a few more new experiences about Cantonese cuisine that she learned.

"The roasted suckling pig needs to wait. Does the roasted pork you mentioned also require special ingredients?"

"That's not necessary."

Ke Baijia simply shared the method of making pork. First, wash the pork belly, then put cold water in the pot, put on the green onion and ginger, and slowly cook until the meat changes color. Use chopsticks to thorn and no blood overflows. The meat is about 70% mature. After the meat is cooked, take out the cold water immediately. After the outside is slightly cooled, suck the moisture dry with a towel and use a bamboo stick to pierce some small holes in the skin. The finer the pierce, the better. Then use a knife to scrape the white film and impurities on the skin.

Sprinkle a pinch of salt on the skin and coat with baking soda. Turn the pork belly over and cut the lean meat a few times to make the taste even. Then pour the remaining salt, sugar, five-spice powder, and soy sauce into a bowl, and place the lean meat side down in the seasoning for an hour or two.

Take out the marinated pork belly, suck the excess juice, skew with bamboo sticks to prevent deformation, and then bake until the surface of the flesh starts to turn yellow and burn, and then take it out. Use a knife to scrape the black coke on the surface, apply a layer of cooking oil on the scraped flesh surface, and continue to bake. Just wait until the surface of the flesh is oily.

Finally, wait for the roasted pork to cool slightly and slice it. The outer skin can be eaten with sugar, and the lean meat can be eaten dipped in soy sauce.

When Ke Baijia shared the recipes, he could do it casually and could not memorize recipes. He was not a good future state banquet master.

(End of this chapter)
Chapter completed!