Stuffed roast suckling pig (heo sua quay co don) - pt. 1

Yield: 20 servings

Measure 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

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

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