Roasted Suckling Pig

Ingredients

• 1 whole suckling pig
• cream and lard oil (奶酥油)

Instructions

1. Select a suckling pig weighing six to seven catties. Remove all hair and offal thoroughly by scraping and cleaning.
2. Spear the pig and roast it over charcoal fire, turning constantly to ensure even cooking on all sides. Continue until the skin achieves a deep golden-yellow color.
3. Once the surface is sufficiently dark, begin brushing the skin slowly and carefully with cream and lard oil (奶酥油). Repeat the brushing and roasting alternately—coat, then return to fire—until a final glaze forms.
4. When served, the skin should be crisp and brittle above all else; slight crispness ranks second; a hard, unyielding texture marks inferior execution.