Dinner at
the Ngo's - 4/26/08
The Food
I
told you that this year Tuan wanted to do something different... What it is?
"A whole suckling pig". Now how
brave is this? How many home cook do you know that is willing to cook a whole
suckling pig? Probably none! Kudos to Tuan for trying...
The first obstacle is the availability of
suckling pig. Where to buy one? Definitely not in a supermarket near you,
that's for sure!
This means lots of research on the internet to find a supplier willing to ship
the suckling pig.
|
Tuan has to brined (soaked in
water and salt) for overnight, dry the pig and then it is roasted in the
oven. |
Here is the whole roasted sucking pig
resting on a cutting board. |
Tuan is now cutting the pig into small
pieces. If you watch Andrew Zimmer on the Travel Channel, there is one
episode when he was in China, Andrew ordered a whole roasted suckling pig and he
mentioned that there are 2 best part in the Suckling pig:
1- The meat between the spine , 2-
The ear,
but before you eat it just make sure to remove the hair and the ear wax.
On the left Tuan is cutting the ear off but I did not
remember to ask for it!
The third course is Foie Gras with a balsamic
reduction sauce.
|
The soft-shelled crab is coated with
bread crumbs and then fried. |
The last course of the evening is a
soft-shelled crab and Prawn in tamarind sauce. Simply yummy! |
On to Desserts....
Closer look at the Savarin.
