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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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