Shanghai Suckling Pig Food

ROAST SUCKLING PIG

Steps:

• This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.
• In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice. Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges.

SHANGHAI SUCKLING PIG

Steps:

• Method
• Blanch the suckling pork racks in boiling water for 30 seconds, leave to cool down and cover the rib bones in aluminium foil and set aside.
• Take a wooden spoon handle, gently create a cavity between the loin and the pork skin, be careful not to separate the skin and the loin.
• Fill the cavity with the pork farce, brush the skin with the marinade and steam at 68°C for 1 hour, Remove and place in a cool-dry place for 3 hours
• Steam the dumplings for 10 min
• Crisp up the suckling pork skin by spooning hot oil(200deg) over till crisp and bake at a 160 deg for 4 min.
• Place the marinated scallops on the plate and spoon the xo on top
• Place the dumpling on the xo sauce
• Slice the pork and arrange on the plate with the apple pureé, beetroot reduction and ginger foam.
• Serve with quinoa, and seasonal vegetables.