Roast suckling pig with green ginger wine and spiced spinach purée

I’ve tried many European-style whole pigs, but it is a quite different experience to eat a whole Chinese suckling pig. Traditionally, the pig is first split in half along the back, leaving the breast intact. It is coated with maltose and vinegar and left to hang to dry in front of a fan for at least 6 to 8 hours. The skin is stretched at this stage, using long pieces of wood inside the pig. The Chinese like to roast the crackling first over charcoal. The pig is then turned to cook the meat