因為朋友們一齊開生日會，壽星公點名想食乳豬同乳鴿。剛好上次端午節包糭時仲有剩下一些糯米，我就提議不如再整埋糯米雞。

於是，由星期四開始準備乳豬，先幫佢沖涼解凍。本身隻豬已經處理得幾乾淨，所以簡單清潔後，便把預先調好的醃料均勻塗在裡面，再放入雪櫃風乾。星期五繼續醃製，琴日開始準備糯米雞材料。

今日知道時間唔多，所以朝早九點起身，飲完一杯醒神咖啡後，十點正式開工，一直忙到傍晚六點半。

蒸糯米、包糯米雞、焗乳豬、炸乳鴿，幾乎一刻都冇停過。由於蒸爐同焗爐長時間運作，加上英國今個星期正值熱浪，屋企溫度直線上升，熱到我一路做一路流汗，感覺自己好似置身桑拿房一樣。

不過，當見到大家食得開心，一切辛苦都值得了。

好在朋友們都話隻乳豬皮脆肉嫩，肉汁豐富（Juicy），令我更加相信乳豬已經慢慢成為我嘅招牌菜之一。

大家一邊食，一邊傾偈，講下幾時返香港探屋企人，分享近況同生活點滴。呢種熱熱鬧鬧圍埋一齊食飯嘅感覺，其實比食物本身更加珍貴。

食完壽包之後，大家都差不多準備回家。畢竟今日係星期日，明天仲要返工返學，所以不能玩得太夜。

感謝大家賞面，把乳豬幾乎食得清光。我仲整咗一大批糯米雞，除咗今晚食咗幾隻之外，每個家庭都可以帶兩隻返屋企慢慢歎。

而且，我可以非常有信心地講一句：
呢批糯米雞，真係超級足料。

有時幸福其實好簡單。
唔一定係大餐廳，亦唔一定係特別節日。
一班朋友，一張飯枱，一頓用心準備嘅晚餐，就已經足夠。

我此土安穩。❤️🌿

Jackie’s Kitchen in England | Roast Suckling Pig Never Fails

For a joint birthday gathering with friends, the birthday star requested roast suckling pig and crispy pigeon. Since I still had some glutinous rice left over from making rice dumplings during the Dragon Boat Festival, I suggested making lotus leaf sticky rice chicken as well.

So the preparation began on Thursday.

I started by thawing and cleaning the suckling pig. It was already quite well prepared, so after giving it a good rinse, I rubbed the marinade evenly inside and left it in the refrigerator to dry. On Friday, I continued seasoning and preparing the meat, and yesterday I started getting all the ingredients ready for the sticky rice chicken.

Knowing there was a lot to do today, I got up at 9 a.m. After a much-needed cup of coffee, I started cooking at 10 a.m. and kept going until 6:30 in the evening.

Steaming glutinous rice, wrapping sticky rice chicken, roasting the pig, and frying pigeons kept me busy all day long. With both the steamer and oven running for hours, and a heatwave arriving in the UK this week, the temperature inside the house climbed quickly. I spent most of the day sweating and felt as if I were working inside a sauna.

Still, seeing everyone enjoy the food made all the hard work worthwhile.

Thankfully, the roast suckling pig was a success. Everyone commented on the crispy skin and juicy meat, which made me think that roast suckling pig may officially be becoming one of my signature dishes.

As we shared the meal, we chatted about life, family, and our plans to return to Hong Kong to visit loved ones. We caught up on recent events and enjoyed each other’s company. Moments like these remind me that gathering around a table is often about much more than the food itself.

After the birthday buns were served, it was almost time for everyone to head home. Since it was a Sunday evening and work and school were waiting the next day, nobody wanted to stay out too late.

I am grateful that everyone enjoyed the meal and helped finish almost all of the pig.

I had also made a large batch of sticky rice chicken. Besides the few we ate during dinner, each family took a couple home to enjoy later.

And if I may say so myself:
These sticky rice chickens were generously packed with ingredients.

Sometimes happiness is surprisingly simple.
It doesn’t have to be a fancy restaurant, and it doesn’t have to be a special occasion.
A group of friends, a dining table, and a meal prepared with care can be more than enough.

At Home, Wherever I Am. ❤️🌿