Suffed Roast Suckling Pic (heo Sua Quay Co Don) - Pt. 2 Recipe
Yield: 20 servingsRecipe by luhu.jp
Ingredients:
1993 Recipe: formatted by Olivia Liebermann RDSE68B on May, 1995.
Directions:
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 pigs mouth.
Tie each pair of legs together and 4. Preheat the oven to 325
and
cook the pig for 2 1/2 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)
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
See part 1 for ingredients.
Source from luhu.jp
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 pigs mouth.
Tie each pair of legs together and 4. Preheat the oven to 325
and
cook the pig for 2 1/2 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)
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
See part 1 for ingredients.
Source from luhu.jp