Mai Chau 'Armpit Pig' Roasted On A Spit: Heo Cap Nach Nuong

Name: Mai Chau 'Armpit Pig' Roasted On A Spit: Heo Cap Nach Nuong
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 small (6 1/2 to 9 pound/ 3 to 4 kg) whole black pig; 2 lemongrass stem, white part only, finely sliced; 6 pomelo leaves, finely sliced*; 3 spring onions, finely sliced; 1 tablespoon salt; 1/2 tablespoon five-spice powder; 1 cup wild honey; 1 cup vegetable oil; Light soy sauce and chile, for dipping; Light soy sauce and chile, for dipping; 4 baguettes

Recipe courtesy of Luke Nguyen

Watch how to make this recipe.

Mai Chau 'Armpit Pig' Roasted On A Spit: Heo Cap Nach Nuong

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Level: Intermediate
Yield: 4 servings

Total: 1 hr 25 min
Prep: 45 min
Cook: 40 min

Level: Intermediate
Yield: 4 servings

Total: 1 hr 25 min
Prep: 45 min
Cook: 40 min

Ingredients

1 small (6 1/2 to 9 pound/ 3 to 4 kg) whole black pig

2 lemongrass stem, white part only, finely sliced

6 pomelo leaves, finely sliced*

3 spring onions, finely sliced

1 tablespoon salt

1/2 tablespoon five-spice powder

1 cup wild honey

1 cup vegetable oil

Light soy sauce and chile, for dipping

4 baguettes

Directions

In a mixing bowl, combine lemongrass, pomelo leaves, spring onions, salt, and five-spice powder and mix well.
Fill the cavity of the pig with this mixture.
Brush the skin of the pig with honey and oil and begin to rotate on the spit on medium heat, rotating the pig every few minutes.
Baste the pig with oil every 5 minutes.
Roast for a total of 40 minutes.
Serve with baguette and soy chile dipping sauce