@antoniomacau | （Leitão Assado）Roasted Suckling Pig “Portuguese Style” Served w/ Home Made Potatoes Chips, Salad and Sliced Orange 葡式燒乳豬
在澳門街上，乳豬常見兩種演繹形式：分別為中式和葡式。那到底這兩種燒烤技巧最大的分別在那裡呢？先談中式：乳豬強調的是以高溫把皮「爆」脆，師父會在燒烤前在豬皮上刺上密密的小洞，令「爆皮」的效果最大化。但葡式乳豬的烤法，以安東尼奧餐廳為例：他們少做了一個動作，卻有根本的烹飪思維差異：葡式的做法是不會在豬皮上刺洞的，他們烤出的豬皮同樣展現了香脆的美拉德反應 (Maillard reaction)，但沒有爆皮的咯咯聲，更沒有化皮的效果。但換來的是豬皮原好無缺地把乳豬肉汁水份緊鎖著，將乳豬的溫潤的風味油香由火候的掌控完全地引誘出來，讓人齒頰留香。兩種做法各有千秋，你又喜歡那一種呢？
Theres 2 ways to roast the Suckling Pig in Macau mainly: the Chinese and Portuguese style. So what’s the roasting technique to differentiate these 2 famed dishes? Let’s start with the Chinese style, the crackling skin is the signature of it, and the chef will poke as many hole as he can on the pig’s skin before roasting to maximize the Maillard reaction. Vice versa, let’s take Antonio’s suckling pig as example, their Portuguese way to roast the pig, achieves the Maillard reaction as well but the skin is not as crackling as the Chinese one: They skipped the hole poking process, in returns, the un-poked pork skin locked the juice, favor and aroma of the pig perfectly! So which way is your favourite one as each has it own merits?
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#macaueat #macauig #ig_asia #macao #macaufoodie #macaofoodie #macaufood #macaofood #macaublogger #澳門 #澳門美食 #hkig #hongkongfoodie #asiafoodie #香港美食 #亞州美食 #antoniomacau #taipavillage #sucklingpig #leitão #乳豬 #中式乳豬 #葡式乳豬 #🐷
