In this beginning of the year, many Chinese around the world celebrates Chinese New Year. For Hokkien people, the ninth day of Chinese New Year is the Bai Tian Gong: prayers are addressed to the gods and many offerings, often including a roasted suckling pig, are placed on an altar in front of houses.
Roasted pig ready to be delivered
During a Chinese New Year of the Ming dynasty, intruders invaded the Hokkien province, robbing and burning villages on their way. A group of villagers fled the bandits and took refuge in a field of sugar cane. The intruders tried to pursue the villagers but failed and on the ninth day of Chinese New Year, they abandoned the search and returned to their home. The villagers realized that it was the ninth day and also the birthday of the God of Heaven (Jade Emperor) and since that day, the Hokkien people thank the God of Heaven with offerings and prayers.
Altar with the offerings and the roasted suckling pig
Nowadays, on the eve of the ninth day, an altar decorated with two sugar cane attached on each side is placed in front of each house and many offerings are placed on it, including a nice roasted suckling pig.
Let’s start cutting the pig
Well then, how tasty is this roasted suckling pig ? Well, it is fat, very fat ! But also very nice. A block of meat, a block of fat and a super crispy skin. It is similar to the roasted Pork often found in food courts in Singapore or Malaysia. I really loved it, but after a dozen greasy pieces, it becomes really sickening. At this point I went for the leg (where the ham is), more meat, less fat.
Overall, the roasted suckling pig is really nice but not every day!
Pig all cut in small pieces