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2023-02-12
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Roast suckling pig is one of the internationally known dishes with national varieties in almost every part of the world. A version of this centuries-old dish is also found in China, where it is traditionally prepared on a spit roast in specially designed charcoal ovens.Usually, young piglets - up to eight weeks old - are roasted, because of the high collagen content which ensures the meat stays juicy and tender. Before roasting, it is traditionally marinated in a mixture of five spice powder, s
Usually, young piglets - up to eight weeks old - are roasted, because of the high collagen content which ensures the meat stays juicy and tender. Before roasting, it is traditionally marinated in a mixture of five spice powder, salt, rice wine, vinegar, and sugar.
Occasionally, as a unique Chinese ingredient, tofu is added to the marinade to flavour the skin and make it firmer. The animal is usually roasted at extremely high temperatures which make the skin extra crispy, while the meat remains succulent and moist.
In Chinese culture, a whole roasted pig is a sign of prosperity. Because of this, at weddings, festivities, and many special occasions, the animal is served whole and is sliced right before serving. Chinese-style roasted pigs are commonly found in numerous Chinese restaurants around the world.
The suckling pig from your partner when was delivered hot had crispy skin cackling and the savoury rub on the tender and juicy pork which made the suckling pig and it was delicious . I left large portion half to eat after 2 hours I mean at 07:00PM.
My wife took out the fat membrane between the skin and body , which I found it has a balanced layering of Skin. Fat and Meat. Generally since the temperature dropped after 2 hours , the skin lost 10% of the crispy skin cackling, but it preserved the pork meat tender and juicy.
I was intend to do another test by re-heat part of it to see if could recover its original crispness and cackling .
My wife did not allow , it was because she was afraid that it will lost the tenderness and juicy , but I insist and did the test by heatup the oven to 240oC and reheat for 5 minutes, defenetely , I was grateful the the portion of our suckling pig did sucessgfull recover the original crispy skin, cackling , tender and juicy status.
Generaly everyone enjoy the delicious Roast Suckling pig and I’m willing to order the Roast Goose , Pork Belly too , from 123 Roast Meats Takeaway shop.
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