Roast suckling pig still makes its appearance at banquets today in Macau.

1 suckling pig 6-8 lb | 2.7-3.6kg
salt and pepper to taste
lard
mustard
vinegar
olive oil
egg yolks

Wash the suckling pig thoroughly and then with a clean cloth wipe completely dry. Let it stand in a cool place for a day or two, then give a good rubbing of salt and pepper on the inside as well as the outside, being careful not to have the skin salty.

Stretch it on a baking tray with as much as possible of the skin on the surface. If the tray is too small cut off the head and trotters, and place them on the side.

Put in a very hot pre-heated oven. Brush the whole skin with lard every 10 to 15 minutes, until the skin is beautifully browned and crispy. If the skin is allowed to sit on the tray it will turn soft.⁽¹⁾

To prepare the sauce, open the head and take out the brains and the tongue. Cut these into small cubes. Beat the yolks adding olive oil a drop at a time and when it thickens add the oil in bigger quantities until all is used, then put in the mustard, salt and a pinch of sugar if desired and go on beating. When this is well mixed add vinegar and lastly the tongue and brains.

⁽¹⁾    The original text is unclear (“Let skin part turned on to the board as this will make the skin soft.”)