Sunday, March 27, 2011

Crispy Suckling Pig Skin

The Cantonese do this dish which I love. Not represented much in North America so when ever I see it, I tend to order it on impulse.

It's suckling pig skin roasted til completely crispy, then meticulously separated from any fat to ensure just a CRISP bite. Then it's reconstructed with tender roasted suckling piggy meat nestled on the bottom, and sometimes (like this one here) accompanied with a thin slice of bread for more chew.

Standard "Hoisin Sauce" applies here too.

1 comment:

Athos said...

That's. That's.... beautiful, man!