Little Chef
Lunar New Year Roast Suckling Pig by Roe Restaurant
Crispy-skinned roast suckling pig served with tangy sweet and sour sauce, pickled daikon, and shimeji mushrooms.
Serves: 8Prep: 1 hrCook: 3 hr 30 min
Ingredients
- 4.5 kg (10 lb) suckling pig
- 2 tbsp five-spice powder
- 1 tbsp salt
- 1 cup sweet and sour sauce
- 300g daikon radish, sliced thin
- 1/2 cup rice vinegar (for pickling)
- 200g shimeji mushrooms, trimmed
Instructions
- Rub the suckling pig thoroughly with a mixture of salt and five-spice powder, ensuring the skin is dry
- Preheat the oven to 160°C (325°F) and roast the pig for 3 hours, basting occasionally with pan juices.
- Increase oven heat to 220°C (425°F) and roast for an additional 20-30 minutes until the skin is golden and crispy.
- Pickle the daikon slices in rice vinegar for at least 30 minutes before serving.
- Sauté the shimeji mushrooms in a hot pan for 3-5 minutes until tender and slightly browned.
- Carve the roasted pig into portions and serve immediately with the warm sweet and sour sauce, pickled daikon, and mushrooms
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