Barbecued suckling pig


Our awesome friend just became wiser (or so I was told). He turned 40!

Our awesome friends’ marriage just became tin solid. They hit their 10th-year mark! 

So, what did we do to celebrate?

We ate, of course! A whole suckling pig!

Our chefs worked extra hard:


Our bartender worked extra hard:


And we ate extra hard!


Barbecued suckling pig

1 whole suckling pig, about 20 lbs (butterflied, you can buy it at D’Artagnan or Wagshal)

Marinade #1:
2 cups red wine vinegar
1 cup water
4 tbs wine
6 tbs maltose

Marinade #2:
10 garlic cloves (minced)
2 shallots (minced)
6 tbs oyster sauce
3 tbs sugar
1 tbs salt
1 tbs five spice powder
1 tbs ground pepper

  1. Wash the pig throughly and use paper towels to pat dry.
  2. Place the pig on a rack, skin side up.
  3. Pour boiling water all over the skin.
  4. Use a blunt knife to scrap the skin clean.
  5. In a medium sauce pan over medium heat, boil all ingredients in Marinade #1.
  6. Rub Marinade #1 on the skin while it’s still boiling hot.
  7. In a medium bowl, mix all ingredients in Marinade #2.
  8. Rub Marinade #2 in the cavity and on any meat exposure.
  9. Let it rest over night, skin side up.
  10. When ready, barbecue over low heat for 2.5-3 hours. Flip it in the last 30 minutes.