top of page
  • Writer's pictureVietnam Food Safari

Heo Sữa Quay (Vietnamese Roasted Suckling Pig)

Heo Sữa Quay (Vietnamese Roasted Suckling Pig)


1 suckling pig 5 -6 kg

*Seasoning Inside *

50g fried shallots onion

50g minced garlic

30g dried quả mắc mật powder (specialty powder from Lang Son)

2 Tablespoon Salt

1 tablespoon sugar

1 tablespoon seasoning stock powder (Knorr)

1 tablespoon pepper

1 tablespoon five-spice powder

*Skin Preparation*

3L Boiling Water

3 Whole Stair Anise

5 cloves

Juice of three limes

500g Honey

80ml Rice Vinegar


The roasting pig is thoroughly cleaned and shaved of all hair. In the process of slaughtering pigs, it should be noted that the incisions are not too wide and long to make it easier to sew spices into the abdomen.

Use a long thick sewing needle to prick the pig's skin all over. This will make the outer skin puff up and become super crispy.

In a large pot add cloves, and star anise, and bring to the boil. Boil 4-5 minutes to infuse the water with the spices.

Position the pig over your kitchen sink and slowly pour the boiled water all over the skin to open the pores of the skin. Then leave the pig to dry for 10 minutes.

Combine all the seasonings ingredients and rub it evenly, vigorously inside the cavity of the pig.

Next, using butcher’s string soaked thoroughly in saltwater, or wire and sew the pork belly closed.

Using a kitchen towel rub the lime juice all over the skin of the pig and allow it to absorb for 20 minutes.

Prepare a roasting spike for your rotisserie, wipe the outside of the steel spike with a solution mixed with 20ml vinegar and 20ml of honey

For the next part, you’re going to skewer the animal. Put the sharp end of the skewer through the back of the animal and feed it through the inside of the animal all the way through to the mouth Once the skewer is all the way through, center the animal on the rotisserie skewer.

Insert the rotisserie prongs into the front and back of the animal and secure.

Using wire, wire the legs stretched out attaching the wire to the head and hindquarters of the pig.

Combine the remaining honey and vinegar to baste the pig whilst it is cooking.

Light your charcoal fire. The charcoal is ready when the coals are white and there’s no more flame.

Once your charcoal is lit and has turned white, it’s time to spread it evenly around the base of your barbeque pit.

When determining how high you should have the meat as it’s turning, a good rule of thumb is to put your hand just underneath the meat and you should be able to hold it there for about 7 seconds before your hand gets too hot.

As the spit’s turning, the fats can drip from the highest point so you just need to make sure that the charcoal isn’t directly underneath where the fat is dripping to avoid fire flare-ups.

Baste with the honey and vinegar mixture regularly with a basting brush.

Roast until the pork is tender and fragrant, the skin is golden crispy and the internal temperature is 75 degrees C.


Cut the roast pork into bite-sized pieces and present it on a plate. Serve with cucumber, assorted Vietnamese green leafy herbs (Vietnamese Basil, Coriander, Vietnamese Mint, and Perennial Coriander), and rice noodles. Serve with lemon pepper salt sauce (Muối Tiêu Chanh).

bottom of page