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