CHINESE ROAST PIGLET RECIPE RECIPES

Steps:

• Main ingredients: trotters
• Wash the trotters and soak them in clean water for 2 hours to remove blood.
• Soak the trotters in a pot under cold water, add green onion and ginger cooking wine to a boil.
• After the water is boiled, boil for 3 minutes to remove the blood foam, remove and wash with warm water.
• Ingredients needed: old stewed soup, stewed meat bag, 3 bay leaves, 3 cloves, 2 star anise, grass fruit, 1 piece of nutmeg, 1 small piece of cinnamon
• Pour the old brine soup into a pot to heat, add the blanched pig's feet, add all the spices, soy sauce, and white wine (the salt is added when the pig's feet are half stewed)
• Add hot water to make the trotters
• Put the boiling pot on the fire, bring to a boil on high heat, turn to low heat for about 1.5 hours.
• Don't rush to take out the braised pig's trotters, continue to put it in the braised pot to let it taste.
• Take out the soaked pork knuckles and place them in a baking tray. Don't bake them in a hurry. Let the skin dry for a while.
• Barbecue: honey, add appropriate amount of edible oil and mix thoroughly, prepare cumin powder and chili noodles
• Brush a layer of honey water on the pig's feet with dried skin,
• Sprinkle with cumin powder and chili powder
• Put it in a preheated oven at 200 degrees and bake for about 20 minutes.
• You can also sprinkle some cumin powder, chili powder, salt and pepper powder, sesame and ground peanuts on the roasted pig's feet.
• The delicious and spicy roasted pork knuckle is complete.

Steps:

• Have butcher dress pig, leaving head, tail, and feet intact. Wash pig thoroughly, and pat dry. Combine 2 teaspoons salt and sage; rub body cavity with mixture. Set aside.
• Combine crumbled sausage, onion, and garlic in a very large skillet; sauté until sausage is browned and onion is tender. Remove from heat, and drain well. Stir in bread cubes, chopped apple, walnuts, 1 tablespoon salt, pepper, thyme, and marjoram. Combine eggs and 1/4 cup apple cider; mix well, and add to sausage mixture.
• Stuff mixture lightly into body cavity of pig; sew opening together securely using heavy string. Place a small block of wood in pig's mouth to prop jaws open. Insert meat thermometer into pig, being careful not to touch fat or bone. Transfer whole pig to a large roasting pan. Combine melted butter and remaining apple cider; mix well, and set aside.
• Bake stuffed pig at 350° for 2 hours and 15 minutes or until meat thermometer registers 170°, basting frequently with apple cider mixture.
• To serve, transfer stuffing from pig to a serving dish. Transfer whole pig to a large serving platter; garnish platter with parsley sprigs and spiced crab apples. Remove wood block from pig's mouth, and insert apple between jaws. Place maraschino cherries in eye sockets. Cut off legs; carve pork along spine, cracking backbone.