Suffed roast suckling pic (heo sua quay co don) - pt. 2

Yield: 20 servings

Measure Ingredient
See part 1 for ingredients.

1. Run cold water over the suckling pig and dry thoroughly inside and out. Rub the inside of the pig with lime juice. Mix the salt, cloves, and black pepper and use half of it to rub the inside of the pig. 2. Clean and wash the liver, heart, and kidney. Dry and grind.

Melt the butter in a pan on a low heat, add the onions and garlic, sna saute until softened. Add the ground liver, heart, and kidney mixture and continute to saute for a further 5 minutes. 3. Add the other ingredients, mixing well. (If the stuffing is too dry, add 1-2 tablespoons wate or milk.) Fill the cavity with the stuffing and sew it up with kitchen twine. Stuff a ball of foil in the pig's mouth.

Tie each pair of legs together and 4. Preheat the oven to 325° and cook the pig for 2½ hours or until the juices run clear when pricked with a knife, basting regularly. Remove from the pan and allow to cool for 15 minutes. Replace the foil in the mouth with an orange and put the pig 5. Drain the juices from the roasting pan to a wok. Add all the sauce ingredients except the cornstarch. Bring the juices to a boil and add the cornstarch, stirring gently until it thickens.

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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