Prepared suckling pig (ask your butcher to leave enough
flesh and skin on the belly for sewing)
Freshly ground black pepper
Heart, liver and kidneys of the pig
Onions, finely chopped
Garlic, finely chopped
Red chili pepper, chopped
Chopped spring onions
Sprig of parsley, finely chopped
Nuoc Mam sauce
Thyme, finely chopped
All spice, crushed
Light soy sauce
Five spice powder
Rice wine or sherry
Cornflour mixed with a little water
Run cold water over the suckling pig and
dry thoroughly inside and out. Rub the inside of the pig with lime
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 saut� 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
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.