Take 5: Beijing's Best Suckling Pigs

Tom O’Malley | Dec 8, 2009 10:30 am | 2 comments | 5740 reads

Spanferkel in Germany, lechon in Spain and ruzhu over here … nothing says Winterval like a hearty hog roast. Here are five spots to feast on roast suckling pig.

Agua
Stop by on the second Saturday of every month for Chef Jordi’s suckling pig party – golden crackling over pale, tender flesh, served with spuds and shallots, selected tapas plates and unlimited beer. (RMB 300/person)

Daily noon-2pm, 6.30-10.30pm. Ch’ien Men 23, 23 Qianmen Dongdajie, Dongcheng District (6559 6266) 东城区前门东大街23号

Capital M
The signature dish of Beijing’s soon-to-be signature restaurant. “M’s Crispy Suckling Pig” entree (with roasted root veggies, baked apple and pork gravy) is a big eat – worth keeping in mind if you’ve got your sights set on a wedge of pavlova for dessert. (RMB 258/serving)

Daily 11am-midnight. 3/F, 2 Qianmen Pedestrian Street, Chongwen District (6702 2727) 崇文区前门步行街2号3层

Carmen
Reserve at least two days ahead to gorge on a whole roasted piglet served with salad and potatoes. Order a few extra tapas plates on the side and you’ve got a banquet good for six to eight carnivores. (RMB 480/whole pig)

Daily 11am-2am. Nali Patio (opposite north entrance of Let’s Burger), 81 Sanlitun Beijie, Chaoyang District (6417 8038) 朝阳区三里屯北街81号（哪里花园边）

Na Lan
This provincial government restaurant transforms the humble piggy – a wild breed from Guangxi province – into glossy shards of super-crisp skin with almost no meat, served, bizarrely, on slices of soft white bread. If the skin on Peking duck is your favorite bit, this dish is for you. (RMB 99/serving)

Daily 11am-2pm, 5-9pm. 2/F, Guangxi Dasha, 26 Huaweili, Panjiayuan, Chaoyang District (6779 6688) 那兰, 朝阳区潘家园华威里26号广西大厦2层

Taverna
Order your pig by the quarter- or half-portion, served with buttered potatoes and your choice of sauce: garlic confit, apple compote or blueberry jus. It’s available Greek-style on the lunch menu too – in a pita with tzatziki. (RMB 188/quarter, RMB 298/half)

Daily noon-2.30pm, 6-10.30pm. 1949–The Hidden City, Courtyard 4, Gongti Beilu (behind Pacific Century Place), Chaoyang District (6501 8882) 朝阳区工体北路4号院 (盈科中心南面)

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Pijiu12's picture Pijiu12 Submitted by Guest on Thu, 12/10/2009 - 18:08

Wow it is amazing how many restaurants these days are doing suckling pig.

Thanks for the article however, real pity about your bad journalistic skills since some of the facts in the December issue of The Beijinger are so far off and outdated that it is not funny, just really sad!

No wonder you guys are going out of business and your publication is no longer of the quality it once was...

Just had to say it...

Macie's picture Macie Submitted by Guest on Tue, 12/08/2009 - 12:58

A hog roast is regarded by a percentage rate of people as probably the best way of cooking a pig as not only it is a means of just cooking a pig but as a method of entertaining a party of guests. Holidays are the best days of the year wherein families gather and enjoy the holiday spirit. This is a good meal to celebrate the holidays.

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