Suckling pig with bean sprouts

White asparagus and spring carrots

• 1 kg asparagus AA
• 1,5 l water
• 28 gr salt
• 1 spring carrot per person

Place the peeled asparagus in a pan. Pour water and salt on the asparagus, cover with a piece of greaseproof paper and a plate, so that the asparagus will be submerged and not float on top. Then bring the asparagus to a boil. When it boils turn the heat down low. Then let the asparagus cook for another 6 minutes. After these 6 minutes drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.

Peel the spring carrots and cook al dente. Place the spring carrots and asparagus in the oil. You may grill these both on BBQ or griddle.

Suckling pig cutlet

Marinate the suckling pig and leave it outside the refrigerator covered under foil for 2 hours. Remove from marinade before use and pat dry. Then grill briefly and place in the oven at 170 degrees. for 5 to 7 minutes. Place on the tray and coat with marinade.

• 2 tbsp soy sauce
• 2 tbsp chinese rice wine
• 2 tbsp hoisin sauce
• 2 tbsp honey
• 1 tbsp brown sugar
• 1 tsp Chinese five-spice powder
• 5 garlic cloves, pressed
• 2 tbsp ketchup
• dash of sesame oil

Mix everything together and pour on the cutlet to marinate.

Bean sprouts

• 60 g bean sprouts per person

Fry the bean sprouts with bacon.

BBQ sauce

• 125 gr tin of diced tomatoes
• 50 gr worchestersauce
• 25 ml red wine vinegar
• 50 gr ketchup
• tsp mustard
• tsp syrup
• 1 clove of garlic
• dash of chili powder
• pinch of salt

Mix all ingredients in a saucepan and heat briefly.