Stuffed Roast Suckling Pig (heo Sua Quay Co Don) - Pt. 1 Recipe
Yield: 20 servingsRecipe by luhu.jp
Ingredients:
10 lbs: Prepared suckling pig,
, (ask your butcher to leave
Enough flesh,
And skin on the belly for,
Sewing),
Juice of 1 lime,
2 tbsp: Tea salt,
4 Cloves: -- ground,
Freshly ground black pepper,
Vegetable oil,
STUFFING
Heart, liver and kidneys of
The pig,
6 tbsp: Butter,
2: Onions, finely chopped
4 Cloves: garlic, finely
Chopped,
6 cup: Fresh bread crumbs,
1: Red chili peppers --,
Chopped,
4 tbsp: Chopped green onions,
1 large: Sprig of parsley, finely
Chopped,
1 tbsp: Nuoc Mam sauce,
OR light soy sauce,
3/4 cup: Rice wine,
1/2 tsp: Allspice, crushed
Juice of 1 lime,
Salt,
SAUCE
2 1/2 cup: Chicken stock,
2 1/2 cup: Clear honey,
1/2 cup: Light soy sauce,
4 tbsp: Tomato paste,
4 tsp: Five-spice powder,
1/2 cup: Rice wine or sherry salt,
2 tbsp: Cornstarch mixed with a,
Little water,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp