Kathy YL Chan
As Anthony Bourdain once wrote, life without pork fat isn't worth living.
We are a world obsessed with pork. Crispy bacon, fatty pork belly, artisanal sausages, juicy chops, we want it all.
Chefs love pork, too. They practically worship it. But rarely in a restaurant do you find whole suckling pig on the menu, probably because they're so expensive (about $100 wholesale).
What is a suckling pig? It's a weeks-old pig which is slaughtered before it tastes any nourishment apart from its mother's milk. Like foie gras and other cruel but delicious delicacies that take you to food nirvana, you will feel a little guilty eating it.
Bolstered by a food editor's claim that "suckling pig is the easiest thing in the world to roast," I spent a recent Sunday giving it my best shot.
Keep scrolling to see how it went.