Stuffed roast suckling pig (heo sua quay co don) - pt. 1

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stuffedroastsucklingpigheosuaquaycodon-pt1

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 lb Prepared suckling pig
(ask your butcher to leave
Enough flesh
And skin on the belly for
Sewing)
Juice of 1 lime
2 tb Tea salt
4 Cloves -- ground
Freshly ground black pepper
Vegetable oil

--------------------------STUFFING-------------------------------
Heart, liver and kidneys of
The pig
6 tb Butter
2 Onions -- finely chopped
4 Cloves garlic -- finely
Chopped
6 c Fresh bread crumbs
1 Red chili peppers --
Chopped
4 tb Chopped green onions
1 lg Sprig of parsley -- finely
Chopped
1 tb Nuoc Mam sauce
OR light soy sauce
3/4 c Rice wine
1/2 ts Allspice -- crushed
Juice of 1 lime
Salt

---------------------------SAUCE--------------------------------
2 1/2 c Chicken stock
2 1/2 c Clear honey
1/2 c Light soy sauce
4 tb Tomato paste
4 ts Five-spice powder
1/2 c Rice wine or sherry salt
2 tb Cornstarch mixed with a
Little water

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