Roast Suckling Pig

Roast Suckling Pig (Simplified Chinese: 烤乳猪; Traditional Chinese: 烤乳豬; Pinyin: Kǎo rǔzhū) is a Cantonese Siu Mei classic: a whole suckling pig roasted until the skin is lacquered and crisp, carved for banquets and festive tables in Guangdong and Hong Kong.

Characteristics

Hallmark is glass-like crackling skin over delicate young pork; portions are sliced with skin attached. Flavor is savory-roasted rather than sweet Char Siu glaze.

Ingredients (overview)

Whole suckling pig, salt, vinegar or similar skin treatments, five-spice or marinade inside; roasted in a specialized oven or spit. Distinct from everyday Crispy Roast Pork (siu yuk belly/loin cuts).

History and culture

A flagship of Cantonese roast meat culture on Guangdong Food and Siu Mei, alongside Char Siu, Roast Goose, Crispy Roast Pork, and Soy Sauce Chicken.

Serving and variations

Banquet carving; also sold by the portion in siu mei shops. See Siu Mei, Char Siu, and Roast Goose.

See also

• Siu Mei
• Char Siu
• Roast Goose
• Crispy Roast Pork
• Soy Sauce Chicken
• Guangdong Food
• Hong Kong Food
• List of dishes (A-Z)