Where does Lingao suckling pig belong?

Lingao suckling pig is a geographical indication certification trademark.

Lingao suckling pig is a unique pig breed in China, with small body and straight waist, thin skin and thin meat. After barbecue, the color is oily red, the skin is crisp and the meat is fragrant. This famous product is a traditional export product of Hainan. Lingao suckling pig has good quality, thin skin, more lean meat and crispy barbecue skin. Praise from Lingao game suckling pig.

Lingao suckling pigs have a variety of practices, including Lingao roast suckling pigs, white-cut Lingao suckling pigs and fried Lingao suckling pigs.

There are different ways to roast suckling pigs. Master usually marinates for several hours with seasonings such as onion, garlic, ginger, south milk, soy sauce and aged wine, and then bakes with charcoal fire. It takes about three hours for a suckling pig to roast until its skin is sauce red. When you put a piece of food in your mouth and chew it gently, you will only feel crispy skin and tender meat, crisp bones and full of fragrance after eating. It will taste better if it is served with sweet and sour sauce.

Lingao suckling pig is named after it was produced in Lingao County, northern Hainan. It is famous for its crispy skin, fine meat, crisp bones and delicious taste. Whether it's grilled, braised, fried or steamed, it's delicious, but barbecue is the best. Roasting Lingao suckling pig is very particular. Pigs should not be too heavy, generally no more than 20 kilograms per head. The master cut open the slaughtered suckling pig, crushed the bones, put them in the prepared seasoning, and then roasted them on a charcoal fire with slow fire. While turning constantly, I coated the pigs with peanut oil from time to time. It is said that this can make the roast suckling pig skin crisp without foaming, and add color and flavor.

Roast a suckling pig for about four or five hours. The suckling pig should be brown, shiny and fragrant. This is the master. This roast suckling pig is in front of you, and you can't help moving your index finger when you look and smell it. Hold an entrance and chew gently, and the crunchy "click" sound will accompany your ears. After eating it, it will still stay fragrant and have an endless aftertaste.

In Lingao, no matter where friends and relatives go, they will be entertained by Lingao suckling pigs. Roasted suckling pigs and steamed suckling pigs are not often eaten locally, but they often become their breakfast. Whether steamed or roasted, these raw pork will have a unique flavor.

Lingao suckling pigs are different from other domestic pigs in feeding. When feeding sows, sweet potato vines, wild vegetables, peanut cakes, rice bran and rice are used as feed. Feed it coarsely at ordinary times, and feed it carefully when giving birth. A month after birth, suckling pigs can be fed in the trough. Cook rice and porridge together, and then use small fish as seasoning. Add peanut cake, fine rice bran, etc. later. Promote the weight gain of pigs. In the meantime, we have to let sows take suckling pigs to the wild, eat grass and have fun, so that they can have a little game. An important feature of Lingao suckling pigs is that they cannot be kept in captivity. I heard that a company once kept Lingao suckling pigs in captivity, but because the suckling pigs had no game, the skin was not crisp and the skin was cracked by barbecue, it ended in failure.