Stuffed roast suckling pig (heo sua quay co don) - pt. 1
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | pounds | Prepared suckling pig |
| (ask your butcher to leave | ||
| Enough flesh | ||
| And skin on the belly for | ||
| Sewing) | ||
| Juice of 1 lime | ||
| 2 | tablespoons | Tea salt |
| 4 | Cloves -- ground | |
| Freshly ground black pepper | ||
| Vegetable oil | ||
| Heart, liver and kidneys of | ||
| The pig | ||
| 6 | tablespoons | Butter |
| 2 | Onions -- finely chopped | |
| 4 | Cloves garlic -- finely | |
| Chopped | ||
| 6 | cups | Fresh bread crumbs |
| 1 | Red chili peppers -- | |
| Chopped | ||
| 4 | tablespoons | Chopped green onions |
| 1 | large | Sprig of parsley -- finely |
| Chopped | ||
| 1 | tablespoon | Nuoc Mam sauce |
| OR light soy sauce | ||
| ¾ | cup | Rice wine |
| ½ | teaspoon | Allspice -- crushed |
| Juice of 1 lime | ||
| Salt | ||
| 2½ | cup | Chicken stock |
| 2½ | cup | Clear honey |
| ½ | cup | Light soy sauce |
| 4 | tablespoons | Tomato paste |
| 4 | teaspoons | Five-spice powder |
| ½ | cup | Rice wine or sherry salt |
| 2 | tablespoons | Cornstarch mixed with a |
| Little water | ||
Directions
STUFFING
SAUCE
See part 2 for directions.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books