If you attend a Chinese banquet a popular entry is the Roast Suckling Pig. This is usually a little pig of a few days or weeks old and is roasted over a spitfire.
A Roasted Suckling pig is eaten not for its flesh which is too little, but for its skin. The skin is usually very thin and with the roasting, it takes on a very crisp texture which is the measure of a good roast suckling pig. The flesh is usually seasoned with spices to add to the flavour.
The roast pig is usually served chopped up but reassembled to look whole, and is served with a sweet dipping sauce and chilli, and spring onions.
Roast Suckling Pig is usually quite expensive and has to be ordered in advance so you get a nice freshly roasted one. It is also unhealthy to eat too much due to the fat under the skin so I only usually partake of it at banquets.
I’m told that roasted suckling pig or siew chu (in Cantonese) is not unique only to the Malaysian Chinese, but is also found in many other South East Asian countries. I’m toldÂ on good authority that the roast suckling pig in Thailand and Philippines are especially noteworthy. I haven’t tried them though so I can’t say.