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Stuffed Suckling Pig

$48.00 · 6 Reviews

The meat platter from @meatsmith_sg.
Lamb chops & chimichutney, pork belly, chicken,duck hearts with dry dhal, lamb meatballs and briyani stuffed suckling pig.
My favourite is the suckling pig and the pork belly. It’s Super shiok.
And the best part Is using burpple beyond we can get two sets of the meat platter for the price of one.
💰$90..
📍Meatsmith Little India.
21, Campbell Lane.

  • 3 Likes

With Burpple Beyond, we got two sets of the meat platter for the price of one and it comes with all your favourite meats such as lamb chops & chimichutney, pork belly, chicken, , duck hearts with dry dhal, lamb meatballs and the most magnificent briyani stuffed suckling pig. The platter also comes with a portion of naan, green mango slaw and gunpowder potatoes. The glutton in us also couldn’t resist order their bbq corn and curry leaf za’atar.
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Meatsmith Little India
Address: 21, Campbell Lane, Singapore 209894
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  • 4 Likes

I really like how Meatsmith Little India pays tribute to its neighbourhood by having Indian influences to its American-style BBQ dishes. I enjoyed the stuffed suckling pig biryani as the strong flavours and spices of the biriyani complements the wonderfully barbecued suckling pig.

Was a little disappointed that this was underseasoned and was missing the flavour punch (compared to the other heavy hitters on the menu). Don't get me wrong, the biryani was tasty and the spices and aromatics we could taste from the meat's marinade were promising. There just wasn't enough and I can't say I'm sold (especially with the smaller than expected portion). The skin wasn't crispy throughout either, which was a shame.

  • 8 Likes

Intense flavors of Indian spices perfectly melded with the rich pork. Insane.

I N V I T E D T A S T I N G
A signature at the newly-opened “Meatsmith Little India” by Head Chef Andrew Baldus, the Stuffed Suckling Pig is a clever take on the traditional Chinese version that’s been making the rounds for years at restaurants from Hong Kong to Singapore.
Having been deboned and marinated in a special concoction for 48 hours, the skin of the piglet after roasting is suitably crisp while the meat beneath is juicy and very smooth. Instead of the glutinous rice in the Chinese version, Chef Andrew does an aromatic Indian-style Nasi Briyani stuffing. I love that the rice is moist, tasty and has a lot of dried fruit and nuts mixed in. It goes amazingly with the natural sweetness of the pork.

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