Mai Chau ‘armpit pig’ roasted on a spit

Mai Chau ‘armpit pig’ roasted on a spit

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

White Thai people call suckling pig ‘armpit pig’, because their breed of black pig is so small that you can carry the pig under your armpit. Suckling pig is much loved in Vietnam for its tender meat, low fat content and ridiculously thin, crispy skin. I sometimes even dream about it…

Ingredients

Quantity Ingredient
2 lemongrass stems, thinly sliced, white part only
6 pomelo leaves or lemon leaves, thinly sliced
3 spring onions, thinly sliced
1 tablespoon sea salt
2 teaspoons five-spice
1 small whole black pig, (about 3-4 kg)
350g wild honey
250ml vegetable oil
vietnamese baguettes, to serve
light soy sauce, for dipping
red chilli, sliced, to serve

Method

  1. In a mixing bowl, combine the lemongrass, pomelo leaves, spring onion, salt and five-spice. Mix together well, then insert the mixture into the cavity of the pig.
  2. Mix together the honey and oil, then brush the mixture over the skin of the pig. Skewer the pig to place on the barbecue rotisserie. Light your barbecue charcoal beads and wait for the fire to die down.
  3. When the coals are glowing, place the skewered pig onto the rotisserie and begin to rotate the spit every few minutes over medium heat. Roast for 40 minutes, basting the pig with the honey and oil mixture every 5 minutes.
  4. Serve the pig with baguettes and a side dipping sauce of light soy sauce and sliced red chilli.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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