Using Herbs and Spices

Vietnamese Recipes & Cuisines (Meat)

Stuffed Roast Suckling Pig Recipe

(Heo Sua Quay Co Don)

Ingredients : Serves 20

4.5 kg

 

1

2 tablespoons

4 cloves

1/2 teaspoon

1 teaspoon

 

Stuffing

A few

20 g

2

4 cloves

350 g

1

4 tablespoons

1 large

15 ml

175 ml

1/2 teaspoon

1/2 teaspoon

1

1/4 teaspoon

 

Sauce

600 ml

600 ml

120 ml

60 ml

4 teaspoons

100 ml

1/4 teaspoon

2 tablespoons

Prepared suckling pig (ask your butcher to leave enough

flesh and skin on the belly for sewing)

Lime, juiced

Tea salt

Ground

Freshly ground black pepper

Vegetable oil

 

 

Heart, liver and kidneys of the pig

Butter

Onions, finely chopped

Garlic, finely chopped

Fresh breadcrumbs

Red chili pepper, chopped

Chopped spring onions

Sprig of parsley, finely chopped

Nuoc Mam sauce

Rice wine

Thyme, finely chopped

All spice, crushed

Lime, juiced

Salt

 

 

Chicken stock

Clear honey

Light soy sauce

Tomato puree

Five spice powder

Rice wine or sherry

Salt

Cornflour mixed with a little water

Method :
  • Run cold water over the suckling pig and dry thoroughly inside and out. Rub the inside of the pig with lime juice,

  • Mix the salt, cloves and black pepper and use half of it to rub the inside of the pig.

  • Clean and wash the liver, heart and kidney. Dry and mince.

  • Melt the butter in a pan on a low heat, add the onions and garlic and sauce until softened.

  • Add the minced liver, heart and kidney mixture and continue to sauté for a further 5 minutes. Remove from heat and allow to cool.

  • Add the other ingredients, mixing well. (If the stuffing is too dry, add 15-30ml tablespoons water or milk). Fill the cavity with the stuffing and sew it up with kitchen twine.

  • Stuff a ball of foil in the pig's mouth.

  • Tie each pair of legs together and fold until the animal. Place belly downwards in a shallow pan.

  • Brush the back with oil and sprinkle the remainder of the ground cloves, sea salt and black pepper over the suckling pig. Cover the ears with foil for the first 90 minutes of cooking.

  • Preheat the oven to 170oC/325oF/Gas Mark 3 and cook the pig for 2 1/2 hours or until the juices run clear when prickled with a knife, basting regularly.

  • Remove from the pan and allow to cool for 15 minutes. Replace the foil in the mouth with an orange and put the pig on a serving dish.

  • Drain the juices from the roasting pan to a wok. Add all the sauce ingredients except the cornflour.

  • Bring the juices to the boil and add the cornflour, stirring gently until it thickens.

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