Recipe courtesy of Luke Nguyen
Recipe courtesy of Luke Nguyen
Watch how to make this recipe.
Mai Chau 'Armpit Pig' Roasted On A Spit: Heo Cap Nach Nuong
- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 45 min
- Cook: 40 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 45 min
- Cook: 40 min
- Yield: 4 servings
Ingredients
1 small (6 1/2 to 9 pound/ 3 to 4 kg) whole black pig
2 lemongrass stem, white part only, finely sliced
6 pomelo leaves, finely sliced*
3 spring onions, finely sliced
1 tablespoon salt
1/2 tablespoon five-spice powder
1 cup wild honey
1 cup vegetable oil
Light soy sauce and chile, for dipping
4 baguettes
Directions
- In a mixing bowl, combine lemongrass, pomelo leaves, spring onions, salt, and five-spice powder and mix well.
- Fill the cavity of the pig with this mixture.
- Brush the skin of the pig with honey and oil and begin to rotate on the spit on medium heat, rotating the pig every few minutes.
- Baste the pig with oil every 5 minutes.
- Roast for a total of 40 minutes.
- Serve with baguette and soy chile dipping sauce
Cook’s Note
*Can be found at specialty Asian markets
