Crispy-Skinned Suckling Pig (Cui Pi Ru Zhu in Chinese, a classic Cantonese cuisine)
Crispy-Skinned Suckling Pig is a revered Cantonese festive dish, iconic for its shimmering golden crust that crackles at the touch and tender, juicy, subtly seasoned meat. The young suckling pig (under 1 month old) is meticulously cleaned, marinated with aromatic spices, air-dried to tighten the skin, and roasted at precise temperatures—resulting in a perfect contrast between the ultra-crisp skin and succulent flesh. It’s a centerpiece for Lunar New Year, weddings, or grand banquets, often served with sweet bean sauce and thin pancakes to balance richness.
Ingredients
Equipment
Method
- Prep and soak the pig: Rinse the whole suckling pig thoroughly inside and out, removing any remaining blood or viscera. Soak the pig in cold water with 2 tablespoons salt for 2 hours to draw out impurities. Drain and pat dry completely with clean towels (dry skin is critical for crisping).
- Debone (optional but recommended): Use a boning knife to carefully remove the bones from the pig’s body, legs, and head (keep the skin intact). This ensures even cooking and easier carving. If deboning is too complex, score the skin in a crisscross pattern (1cm apart) without cutting into the meat.
- Marinate the pig: Mix five-spice powder, sea salt, and sugar in a bowl. Rub the mixture evenly inside the pig’s cavity, then stuff with ginger, garlic, green onion knots, star anise, and cinnamon stick. Drizzle rice wine inside the cavity and rub lightly on the skin. Truss the pig with cotton string to shape it (keep the body taut for even roasting).
- Air-dry the pig: Place the marinated pig on a wire rack, skin-side up. Let it air-dry in a cool, well-ventilated place for 4-6 hours (or refrigerate uncovered overnight, removing 1 hour before roasting). The skin should be completely dry and taut—this step ensures a crispy crust.
- Make and apply crispy skin solution: Heat vinegar, maltose, and cold water in a small pot over low heat, stirring until maltose dissolves. Let cool completely. Brush the solution evenly over the pig’s skin, then continue air-drying for 30 minutes to let the solution set.
- Preheat and roast: Preheat the rotisserie oven to 180°C (350°F) or conventional oven to 200°C (400°F). Place the pig on a roasting rack set over a pan (to catch drippings). If using a conventional oven, prop the pig’s mouth open with a small ball of foil to let heat circulate. Roast for 30 minutes, then reduce temperature to 160°C (320°F) and roast for another 40-50 minutes until the meat reaches an internal temperature of 70°C (158°F).
- Crisp the skin: Increase the oven temperature to 220°C (425°F) or switch to the broiler (keep the pig 10cm away from the heat). Roast for 10-15 minutes until the skin turns golden brown and crackles. Cover the ears, tail, and hooves with foil if they start to burn.
- Rest and serve: Remove the pig from the oven and let it rest for 10 minutes. Carve the skin into small pieces first, then slice the meat. Arrange the skin and meat on a platter, garnish with green onions and cilantro. Serve with sweet bean sauce and thin pancakes—guests can wrap skin, meat, and sauce in pancakes.
Notes
– Suckling pig selection: Choose a pig under 1 month old (1.5-2kg) with thin skin—older pigs have thicker skin that’s hard to crisp and tougher meat.
– Crisp skin key: Air-drying the pig until the skin is completely dry is non-negotiable. If the weather is humid, use a fan to speed up drying.
– Temperature control: Low-temperature roasting first cooks the meat without burning the skin; high-temperature final roasting crisps the skin quickly.
– Safety note: Handle raw pork carefully to avoid cross-contamination. Ensure the meat reaches an internal temperature of 70°C (158°F) to kill bacteria.
– Simplification: If a whole pig is too large, use a 500g suckling pig leg (skin-on) and follow the same marinating, drying, and roasting steps for a smaller portion.
– Crisp skin key: Air-drying the pig until the skin is completely dry is non-negotiable. If the weather is humid, use a fan to speed up drying.
– Temperature control: Low-temperature roasting first cooks the meat without burning the skin; high-temperature final roasting crisps the skin quickly.
– Safety note: Handle raw pork carefully to avoid cross-contamination. Ensure the meat reaches an internal temperature of 70°C (158°F) to kill bacteria.
– Simplification: If a whole pig is too large, use a 500g suckling pig leg (skin-on) and follow the same marinating, drying, and roasting steps for a smaller portion.
