Taiwanese Food - CRAZY BBQ Suckling Pig FEAST with @LoganBeck in Taichung, Taiwan!!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats while canola is more budget-friendly.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Non-alcoholic wine retains flavor, while vinegar adds acidity.

Arrive at the restaurant in Taichung, Taiwan, known for its roast suckling pig.

Discuss the ideal age for suckling pigs, stating that 30 to 60 days is the perfect range for the best skin and meat texture.

Observe the chef marinating the pig with a mixture that includes salt, sugar, and cinnamon, noting the strong aroma of Taiwanese five spice.

Watch as the chef prepares a paste for a double marinating process, keeping the ingredients a secret.

See the chef skewer the pig through its hind legs and ribs to secure it for cooking.

Learn that the pig will be cooked rotisserie-style, with the chef mentioning it takes about 35 seconds to turn it.

Observe the application of malt sugar to the pig, which helps achieve a crispy skin.

Watch the first roast process, which is mainly to dry out the pig before the final cooking.

See the pig hung up on a stick to dry out, while other pieces are also being cooked in the barbecue pit.

Observe the chef performing the final roast by hand, ensuring the skin crisps evenly while applying oils to prevent burning.

Learn that the roasting time can vary based on the weather, with current conditions allowing for a cooking time of about 10 to 12 minutes.

Take turns with the chef to turn the pig, noting the physical effort required and the importance of technique to avoid ruining the pig.

Finally, see the roast piglet served with peanuts, cucumbers, ham, porridge, and big prawns with fried garlic.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary