Roast Suckling Pig
A festive whole pig with impossibly crispy skin and tender, juicy meat, served with rice, fresh vegetables, and a tangy garlic-soy dipping sauce.
- Total time
- 240 min
- Servings
- 10
- Calories
- 850
- Protein
- 45g
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Ingredients
- 5 kg suckling pig
- 2 tbsp salt
- 1 tbsp black pepper
- 6 cloves garlic
- ½ cup soy sauce
- ¼ cup vinegar
- 2 whole chili
- 4 cups rice
- 2 cups cabbage
- 1 whole cucumber
Instructions
- 1
Pat the pig dry and rub salt and pepper all over, inside and out.
- 2
Roast at 180°C for 3 hours, then increase to 220°C for 30 minutes to crisp skin.
- 3
Let rest 20 minutes, then chop into serving pieces.
- 4
Mash garlic with soy sauce, vinegar, and chili for the dipping sauce.
- 5
Serve pig with steamed rice, shredded cabbage, and cucumber slices.
Tools you’ll need
- roasting pan
- meat thermometer
- sharp knife
- cutting board
- small bowl
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