Ingredients (for 4):
- Suckling pig - 1/4
- Cucumber - 2
- Baking soda - 1/2 tsp
- Sugar - 3.5 tbsp
- Salt - 2 tbsp
- Chinese five spice - 1/4 tsp
- Water - 75 ml
- Maltose - 20 g
- White vinegar - 80 g
- Red vinegar - 5 g
- Chinese rice wine - 45 g
- Chinese rose wine - 5 g
- Butter - 80 g
- Sugar - 2 g
- Salt - 2 g
- Rosemary - 2 g
Procedures:
1. Clean the suckling pig.
2. Mix sugar, salt and Chinese five spice for the marinade.
3. Blanch the suckling pig in boiling water for 2 minutes.
4. Remove and flush in cold water. Drip dry.
5. Rub the marinade mixture on the side of the bone. Marinate for 10 minutes.
6. Mix water with maltose and keep in hot water bath to stir until all the maltose has dissolved.
7. Add in white and red vinegar. Mix well.
8. Add in Chinese rice wine and rose wine. Mix well as the basting sauce.
9. Rub the skin with salt and marinate for 2 minutes.
10. Add baking soda to 600ml of warm water. Mix well.
11. Wash the salt off the skin and wipe the skin dry with a clean cloth.
12. Put the suckling pig on baking tray, and brush the basting sauce on the skin repeatedly. Let the basting sauce dry out.
13. Heat the butter till it melts, then season with sugar and salt. Mix in the rosemary. Remove and keep as the sauce.
14. Put the suckling pig in pre-heated oven, at 250 degree Celsius, and roast for 15 minutes. Then lower the heat to 150 degree Celsius and continue to roast for 15 minutes. Finally lower the heat to 100 degree Celsius and roast for one hour.
15. Remove the suckling pig from oven and use needle to poke on the skin.
16. Put the suckling pig in hot oil to fry until the skin is crispy.
17. Remove and cut the suckling pig into strips.
18. Cut the cucumber into slices.
19. Serve with the suckling pig, cucumber, then pour some rosemary butter sauce on top.
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