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