Milk pig in the oven. Piglet in the oven Whole roasted pig

There are no festivals in the world! For example, in the Philippines on June 24, there is a festival of roasted pigs - Lechon Parade.

The word "lechon" in the Philippines refers to whole fried.

First, suckling pigs are marinated in a mixture of soy sauce, vinegar and spices, then stuffed with tamarind and pandan leaves and roasted whole on a spit. After that, they are not in a hurry to bring them to the table. Piglets are dressed up in national costumes and other clothes, including the dress of the bride and the groom's suit. Dressed up roasted pigs on their shoulders are carried through the streets of the city. And only after the festive parade, the piglets are undressed and served on the table as a treat for everyone.

Roast piglets is a traditional Filipino dish. In addition, a suckling pig is considered the best gift. It can be presented for a wedding, christening, anniversary.

In Russia, it was once customary to serve fried piglets on. And there are many recipes for preparing delicious dishes not only from suckling pigs, but also from pork. And if you want, you can cook some of them.

Piglet roasted

You will need:

Piglet 3-4 kg;
- a loaf of white bread;
- sour cream for greasing the piglet;
- salt, pepper, nutmeg to taste.

Cooking method:

Singe the piglet, clean it of bristles, rinse. Cut from the abdomen to the spine to the skin, also cut the neck. Rub the inside with salt, pepper, nutmeg. Put a loaf of white bread inside so that the carcass does not lose its shape. Spread sour cream on top, put on a hot baking sheet and put in the oven at a temperature of 150-200 C. Cover the ears and tail with a damp cloth so as not to burn.

Fry for about two hours, occasionally pouring sour cream and melted butter over the piglet.

Serve on a platter with a side dish of potatoes, green peas, herbs.

Pork stew with clover leaves

You will need:

500 g lean pork;
- 500 g of clover leaves;
- 2-3 onions;
- 50 g of butter;
- 50 g of tomato sauce (optional);
- salt, pepper to taste.

Cooking method:

Cut the pork into small pieces and fry in a pan in butter on both sides, add chopped onions, transfer to a roasting pan, add enough water so that the liquid covers the meat, and simmer.

In the pan where the pork was fried, fry the sliced ​​\u200b\u200band add to the roaster after 15 minutes, salt, pepper, add the sauce and simmer until tender.

Pork roast with fennel

You will need:

500 g pork;
- 3-4 heads of fennel;
- vegetable oil;
- dill and parsley;
- salt, pepper to taste.

Cooking method:

Pork cut into pieces and fry in vegetable oil.

Separately fry the chopped onion.

Rinse, dry, cut into 2 cm pieces and also, stirring, fry in vegetable oil.

Put meat on the bottom of the brazier, then fennel, onion on top, salt, pepper, add a little water and simmer until the pork is cooked.

When serving, sprinkle generously with chopped dill and parsley.

Pork with vegetables

You will need:

400 g pork;
- 300 g of white cabbage;
- 1 carrot;
- 1 small onion;
- 1 small swede;
- 1 glass of water;
- 10 g of dill greens;
- salt, pepper to taste.

Cooking method:

Rinse the meat, cover with cold water, bring to a boil, remove the foam and cook for about half an hour.

Grate the carrots on a coarse grater, cut the turnip into large slices, cut the cabbage into longitudinal noodles, cut the potatoes into two or four parts, cut the onion into rings.

Add vegetables to the salted broth, cover and cook for 20 minutes.

Remove the meat from the broth, cool, cut into slices, transfer to plates, add the broth with vegetables and garnish with dill.

Pork cutlets with beans

You will need:

400 g of pork pulp;
- 100 g of green beans;
- 200 g of champignons or summer mushrooms;
- 2 onions;
- 3 medium potatoes;
- 1/4 cup sour cream;
- salt, pepper to taste.

Cooking method:

Cut the meat into small pieces, chop the onion, and fry everything together in oil until half cooked.

Add pre-boiled and chopped mushrooms, salt, pepper, pour sour cream and simmer over low heat for 10 minutes.

Cut the potatoes into slices and place in a roasting pan or dish. Add lightly boiled beans in salted water. Put meat with mushrooms from the pan on top, put in a preheated oven for about half an hour. If there is little liquid in the frypot, add a little water.

Pork green chicken

You will need:

300 g pork;
- 300 g loin;
- a medium-sized head of cabbage;
- 20 g of parsley;
- 1 egg;
- 3 onions;
- 6 cloves of garlic;
- 50 g breadcrumbs;
- 6 carrots;
- 2 parsley roots;
- 5-6 peppercorns;
- salt, pepper to taste.

Cooking method:

Peel the head of cabbage, pour a large amount of cold water in a large saucepan and put on fire, bring to a boil. Then remove the head of cabbage from the water, pour over with cold water and put in a colander.

Meat and 1 onion cut into small slices, add chopped 5 cloves of garlic, parsley, breadcrumbs, egg, salt and pepper. Mix.

Remove large leaves from the head, lay them on a cutting board in the form of a long loaf of bread, put cooked minced meat on top and wrap it all in a relatively large “loaf” of cabbage leaves, which is tied in several places with a thread. This is what happened, and is called - "green chicken".

Then boil the loin in 5 liters of water. After 25 minutes, dip 6 peeled carrots, 2 onions, 2 parsley roots, a clove of garlic, a few black peppercorns and “green chicken” into the water.

Cover the pot with a lid and cook for 50 minutes.

Then cut the remaining small cabbage leaves into strips and put them in a saucepan, cook for another 50 minutes.
After that, the “green chicken”, cut into portions and decorated with vegetables, is served on a dish, pre-filled with tomato sauce.

A pork fat masks will help to smooth fine wrinkles and nourish the skin. They are especially useful, but also suitable for normal. In the old days, Russian beauties kept their skin smooth and supple for many years with just such masks. Of course, it is better to use such a mask in the cold season.

Gently spread the melted chilled pork fat on the face. After 15-20 minutes, blot excess fat with a napkin.

06/03/2014 | Prepared: 1231 | Grade: 5.0

A whole roasted pig is a great decoration for any holiday table. As a filling for a piglet, we will use ground offal (lungs, kidneys, liver, etc.).

Ingredients:

• Piglet carcass - 1 pc.
• Liver - 1 pc.
• Heart - 1 pc.
• kidneys
• Lungs from a pig
• Oil - 1 tablespoon
• Bulb - 1 pc.
• Pepper (ground) - to taste
• Salt - to taste
• Mushrooms (boiled fresh) - 2 cups
• Bouillon.

For test:

• Flour - 1 ½ - 2 cups
• Egg - 1 pc.
• Salt - to taste
• Water (preferably filtered).

Recipe:

The first thing to do is to clean and gut the pig, remove all bones from it, leave only the bones of the head and legs, salt to taste and set aside for a couple of hours to salt it.

Send the pig liver, lungs, kidneys, heart and tongue to the stove to boil in salted water. Cool, cut into pieces and fry it in oil along with finely chopped onion. Then scroll all this through a meat grinder, salt and pepper to taste.

Now start preparing the dough. From flour, water and eggs, prepare the dough, roll it out and cut it into small pieces, diamond-shaped. Boil them in lightly salted water, then pull them out with a slotted spoon and mix with a mass of liver, pig kidneys and other additions, scrolled through a meat grinder. To prevent the filling from being hard, add butter (melted) and a small amount of broth.

Stuff the piglet with the prepared mass, after the filling, sew the belly with a strong thread and send it to roast in the oven. Determine readiness by color and smell. At the end of frying, add a few pre-boiled mushrooms so that they are lightly fried in the resulting juice.

Transfer the finished, roasted pig to a dish (the back should be at the top), cut into pieces and arrange them so that the roast retains the appearance of a whole pig. Place the mushrooms around the piglet. Separately, you can serve the sauce: tomato or any other.

People many centuries ago understood a lot about food. On the occasion of a big celebration, they tried to cook the most delicious and perhaps that is why a roasted pig often stood on the festive table of the kings. To appreciate this dish, you need to know how to cook it correctly.

The most natural option

At the time when cookbooks were just beginning to be published, there were no ovens or microwaves. Then the roasted pig could be prepared only in the most ancient way.

For this, a skewer and an open fire were used. Nowadays, this option is used during a picnic. From the products you will need the carcass of the animal itself, salt with spices or a pre-prepared marinade. All actions must be done clearly and in a timely manner:

1. First you need to make a fire and let the firewood burn out.
2. Before baking, the carcass must be prepared. This is easy to do in two ways. First, marinate. Secondly, rub with salt and seasonings.
3. Then take the prepared carcass and put it on a skewer. You should start with the tail. The rod must pass near the spine so that the piglet does not turn.
4. Set the skewer with the pig on the stand and do not forget to turn it periodically. Otherwise, a bubble may form on the skin, which, bursting, will spoil the appearance of the dish.

A roasted pig is considered ready when the knife will easily pass through the meat to the very bones, and blood will not ooze from the hole formed.

Meat without frills

The meat dishes prepared in the villages are very tasty. In the villages, the hostesses acted in this way only:

1. Before starting work, the carcass had to be sprinkled with flour and singeed so that no bristles remained on it.
2. After this, the piglet needs to be cleaned, freed from the insides and marinated for 5-6 hours. As a brine, a solution is suitable, which includes salt, vinegar, pepper, bay leaf, spices, as well as garlic or onions.
3. Then the carcass must be laid on a metal sheet. Today there is a pan for this. From above, it is better to coat the skin with vegetable oil, and wrap the ears and patch with foil.
4. The cooking process takes at least 3 hours. During this time, it is necessary to constantly monitor the condition of the upper layer, watering it with the secreted juice.

The baked pig is very tender and fragrant. Before serving, it can be decorated with fresh herbs, vegetables or fruits. Any of these options will be successful.

Cuisines of different countries

Interestingly, a whole roasted piglet is considered a signature and almost national dish. It is served in all cafes and restaurants. There is even a separate quarter in the city where such meat is prepared in large quantities. It can be ordered through the store, which is located on the back side of the institution. Roasting is done on a spit.

Mostly carcasses of animals weighing from 5 to 10 kilograms are used. First, they are cleaned and washed thoroughly. The meat must be clean. After that, generously rub with a mixture of ground pepper, sea salt and garlic. quite successful. Then the carcass is put on a spit and roasted for several hours right over hot coals. The process is monitored by a special worker who periodically rotates the skewers. The meat is very soft, and the crust is brightly colored and crispy. In Manila, such a dish is called "lechon". Every tourist considers it his duty to try it.

How to deal with milk pigs?

As a rule, a piglet is considered dairy, which is no more than two months old. At this time, he still drinks his mother's milk, so his meat is juicy and very tender. It usually has a specific smell that not everyone likes. The piglet smells of milk, which is why it is called so. Baked suckling pig is a real delicacy.

However, it is not at all difficult to prepare it. True, you will need many different ingredients. For one carcass weighing 2.5 kilograms: 2 tablespoons of soy sauce, grain mustard and balsamic vinegar, ½ cup of red wine, a bunch of celery, 140 g of vegetable oil, 1 teaspoon of peppercorns and paprika, a little salt and butter , as well as a pinch of cinnamon, nutmeg and dry basil.

After all the products are assembled, the main process begins:

1. First, the carcass must be washed, dried with a towel, and then pricked from the inside with a sharp knife in several places.
2. Prepare the marinade from the rest of the ingredients. You need to start with solid components (walnut, pepper, cinnamon and paprika), rubbing them with a pestle in a mortar.
3. Coat the pig on all sides with the prepared mixture.
4. To keep the carcass in shape, you can insert a regular bottle wrapped in foil inside. Now it can be put in a baking sheet and left for 40 minutes to marinate.
5. After this, the piglet must be sent to the oven or oven.

In an hour and a half it will be completely ready.

Piglet in Georgian

In the East, meat is treated with great respect. The preparation of such a dish is a real ritual. For example, experienced Georgian chefs know many interesting recipes.

They can tell you how to bake a pig in the oven. To do this, you only need a carcass weighing up to five kilograms, 60 grams of butter and 5 tablespoons of adjika.

There is nothing unusual about this recipe:

1. First of all, you need to grind the oil with adjika until a thick, maximally homogeneous mass is formed.
2. Spread the washed and dried carcass with the prepared mixture, and then put on a baking sheet and put in the oven, which has already been preheated to 190-200 degrees.
3. During baking, the product should be constantly poured with juice, which runs down to the tray. Readiness can be determined with a long needle. You just need to pierce the pig in the shoulder area, where the layer of meat is the thickest. Juice should come out of the hole, not blood.

Now the finished pig can be taken out and transferred to a dish. To make it more convenient for guests, the meat can be cut into portions.

Recipe for every day

For home use, you can offer a recipe for baked piglet with minced meat. This method is very practical, since there is little meat in the pig itself.

For cooking, you need a carcass weighing a little more than one and a half kilograms, 35 g of sunflower and 50 g of animal oil, ½ kilogram of buckwheat, a tablespoon of flour, 100 g of honey and a little cranberry.

Cooking method:

1. Rinse the pig under water, and then lower it into boiling water to easily remove the hairs.
2. After that, singe, sprinkle with flour, and then wash clean.
3. Remove all bones (except legs and head).
4. Prepare minced meat. To do this, add salt and the insides of a pig fried with onions to the porridge cooked from buckwheat.
5. Fill the inside of the carcass with the prepared mixture and then sew up the incision with a dense thread.
6. Coat the workpiece with vegetable oil, and then with butter.
7. After that, carefully lay it on a baking sheet and put it in the oven for 1.5 hours.
8. Turn the pig on the other side and leave for another hour. Piglet and ears must be covered with foil.
9. Make a small incision on the back of the finished product to let the steam out.
10. As a sauce, prepare a mixture of cranberries, honey and flour. To do this, it must be boiled over low heat until thickened.

On the table, this dish will look very beautiful.

Photos to help

The first time cooking is always difficult. What should the hostess do if she does not know how a roasted pig is made? The photo in this case will help to control the work at each stage.

First you need to stock up on products. You will need a pig weighing 5 kg, pepper, garlic, salt and sour cream (or cream).

Now you can start work:

1. From grated garlic, salt and pepper, prepare a mixture with which to rub the washed piglet carcass on all sides.
2. After that, the outside is well coated with sour cream.
3. Transfer the product to a greased baking sheet or into a mold.
4. Send to the oven for a couple of hours. More time may be needed. Readiness is best determined by making a small puncture. Be sure to remember to close your ears and nose.

For a side dish, boiled rice or vegetables in any form are suitable for such a dish. If desired, the pig itself can be decorated using mayonnaise, herbs and fresh vegetables for this.

Before starting cooking, the piglet must be properly processed - remove bruises that may be on the carcass, the brand on the ears, traces of the stamp of the veterinary services (the skin does not need to be removed, just scrape off), as well as the hairs that always remain in the ears and between legs.
Hairs are best removed with a flame. If the piglet is small, this can be done right in the kitchen on a gas stove. The big pig is best handled in the yard with a blowtorch.

Wash the cleaned piglet thoroughly with warm water. Rub the body of the pig with salt and seasonings, both the outside and the inside. Leave alone for at least 8-10 hours at room temperature.
Choose seasonings to your liking, you can use.
To completely transfer the seasoning smells into the meat, wrap the carcass in cling film or place in a large plastic bag.

It is better to season and salt in the evening so that the pig marinates all night. In the morning, remove the piglet from the bag and dry the skin with a paper towel or kitchen towel.

After the skin has been wiped dry, it is necessary to decide on the filling. Usually, the filling is put in to hold the shape of the pig, since an empty pig after the oven can noticeably change its shape.
Many housewives use buckwheat or onion and sage as fillings. You can also use vegetables and. If you decide to use buckwheat, then boil and fry buckwheat in a pan with onions.

Fill the belly of the pig with cooked buckwheat. Fill all the cavities so that the shape of the pig looks like a live pig.

If you decide to put vegetables or fruits in, then also put everything in the belly of the pig.

To sew up the trouser cavity, use wooden skewers about 10 centimeters long. Step back on the edges of the incision in the abdomen of the piglet by 2.5 centimeters and pierce the joints with a skewer - two opposite edges of the incision in the belly. The distance between the skewers should also be 2.5 centimeters. The number of skewers depends on the length of the belly incision.
After the skewers are strung, take a thread about a meter long and wrap the skewers with a "figure of eight". For a seam, use a thick cotton thread.
In order for the edges of the cut in the abdomen of the piglet to close, it is necessary to tighten the thread as much as possible during wrapping. At the end, tie a knot and remove the excess thread.

After sewing up the abdomen, wipe the entire body of the piglet with vodka or alcohol. This will remove all the moisture that is on the skin of the piglet. Next, lubricate the entire body of the piglet with ghee. Do not spare the oil, it will help the piglet acquire a golden color.
Wrap the ears, tail and snout in foil so they don't burn. You can not wrap the tail in foil, but make a small hole (the anus is also suitable) in the body and fill it there.
Place a foil ball or potato in the pig's mouth to keep the mouth open. In my opinion, this will be done so that the inside of the head does not remain raw.
In a baking sheet, it is advisable to lay the pig with its stomach down, but if you fail, then there will be nothing to worry about.

Lubricate the pan generously with olive or vegetable oil, and put the pig in it. If your piglet is plump, then make shallow cuts on the back with a sharp knife.
Preheat the oven to a temperature of 200 degrees and send a baking sheet with a pig there.

After 30 minutes, open the oven and see how much fat has accumulated in the pan with meat juice. If there is little fat, then pour warm olive oil over the piglet.

After an hour, maybe even earlier, when the skin of the piglet begins to brown, it is necessary to reduce the temperature in the oven to 170-180 degrees.
After that, pour over the fat that is collected in the pan. Watering must be repeated strictly every 15 minutes so that the skin does not dry out. If your pig is lying on its side, you can turn it.

Roasted suckling pig is one of the most savory holiday foods in the world. In almost all countries where pork is eaten, from Poland to Brazil, suckling pig is often considered the main luxury dish at gala dinners. One of the reasons for this popularity of the dish is the availability of purchasing young piglets. Due to the high fecundity of pigs, farmers often sell young piglets, still suckling their mother, no older than two months of age, preferring the sale to nursing until the piglet becomes an adult animal. Cooks have always been attracted to roasting suckling pigs because of the juiciness of their meat and the ability to create a crispy crust on the surface of the dish. Milk pigs sold in a butcher's shop are already cleaned and prepared: the abdominal part is opened, the insides are removed.

But to prepare a dish from the chef, additional processing may be required. With a carving knife, you need to remove scraps of skin and hairs on the ears, and also clean the crotch of the legs from the hair. Hairs that accidentally appear on the body of a piglet can be removed by singeing them on an open flame, and then pulling them out with tweezers. To improve the taste properties of piglet meat, you can salt it, and dry it thoroughly before cooking. A wide variety of seasonings go with the piglet.

The photo shows a traditional English filling made from a mixture of sage and onion. In the past, the piglet was traditionally cooked on a spit over a wood-burning fire, the fragrant smoke of which complemented the taste of the meat. Open fire and rotation on a spit are now often an integral part of the preparation of piglet, although it can be cooked in any oven that is suitable in size. Piglet needs to be constantly moistened to get a crispy glazed skin. The finished pig is usually served on the table as a whole. The complex procedure of cutting it is already beginning on the table. Immediately one of the sides of the piglet should be separated; legs first, then the body, and finally the filling. Nothing in the pig should go to waste, everything is eaten, with the exception of the bones, which will go to give the broth density.

Cooking method

Milk pig - a royal dish

For the marinade, we need to grind together peppercorns, cinnamon, nutmeg and basil. When we have done this with a mortar and pestle - or a hand blender in the absence of an old kitchen appliance, transfer to a bowl, add all the other ingredients of the marinade and knead thoroughly.

With the finished marinade, generously lubricate the pig from all sides - and inside too. And let's lie down for at least half an hour. Then you can grease again with the remaining marinade.
In order for the carcass to remain even during baking and not fall to one side, there is a simple way: we take a glass bottle of a suitable size, wrap it in foil and place it in the carcass.

Lubricate the bottom of the baking dish or baking sheet with vegetable oil, lay out a grid of celery stalks and on it - a piglet with its back up. We bake for 1.5 hours at a temperature of 190-200 °. We check readiness in the usual way - we stick a sharp stick (wooden toothpick) into the thickest place. Drops of clear juice will tell you that everything is ready.
Such a baked suckling pig is a perfect side dish of a mixture of boiled buckwheat and rice, seasoned with spices to taste and sautéed onions with carrots. We decorate with halves of boiled quail eggs. Cooking method

Milk pigs are usually sold gutted and without bristles, so we just need to thoroughly wash the carcass inside and out and dry it. With a sharp knife we ​​make several small cuts inside the carcass, but do not pierce through.
For the marinade, we need to grind together peppercorns, cinnamon, nutmeg and basil. When we have done this with a mortar and pestle - or a hand blender in the absence of an old kitchen appliance, transfer to a bowl, add all the other ingredients of the marinade and knead thoroughly.
With the finished marinade, generously lubricate the pig from all sides - and inside too. And let's lie down for at least half an hour. Then you can grease again with the remaining marinade.

In order for the carcass to remain even during baking and not fall to one side, there is a simple way: we take a glass bottle of a suitable size, wrap it in foil and place it in the carcass.
Before baking, the ears, tail and snout of the piglet are generously greased with butter and wrapped in foil so as not to burn.
Lubricate the bottom of the baking dish or baking sheet with vegetable oil, lay out a grid of celery stalks and on it - a piglet with its back up. We bake for 1.5 hours at a temperature of 190-200 °. We check readiness in the usual way - we stick a sharp stick (wooden toothpick) into the thickest place. Drops of clear juice will tell you that everything is ready.

Such a baked suckling pig is a perfect side dish of a mixture of boiled buckwheat and rice, seasoned with spices to taste and sautéed onions with carrots. Decorate with halves of boiled quail eggs.
Method of preparation: Dip the carcass of a pig in cold water, remove it and immediately lower it for 2-3 minutes in boiling water. Then scrape off the bristles with a knife, trying not to cut the skin, rub the carcass with flour and singe over an open fire. Starting from the neck, make a deep longitudinal incision on the abdomen and gut the carcass. Prepare the filling as follows. Rinse buckwheat, add salted water and cook crumbly porridge. Wash the onion, chop and fry in hot oil. Mix it with porridge and finely chopped eggs. Grate the washed and dried pig from the inside with salt and stuff with the prepared stuffing, evenly distributing it throughout the carcass. Sew up the incision with kitchen string. Rub the whole pig with vodka and salt to make its skin tough. Line a baking sheet with wooden (preferably birch) splinters. Having bent the legs of the pig, lay it on the splinter, pour oil on the carcass and put the baking sheet in the oven preheated to 180-200 degrees. When the pig is reddened, reduce the temperature to 150-160 degrees and continue frying, pouring the carcass with the resulting juice every 7-10 minutes. When the piglet is ready, cut its back to the bone with a knife and let it cool for 15 minutes. Remove the threads, put the porridge in a separate bowl. Cut the carcass into portions and put them on a dish, giving the shape of a whole pig. From the sides, overlay it with porridge, herbs, boiled carrots. Insert olives into the eye sockets. In the same way, you can cook a pig stuffed with veal liver, liver or homemade noodles.

How to choose the right suckling pig?

Do you want the piglet to be delicious? Then you have to choose the right one. Look at the appearance of the carcass. The skin should be light pink, without any blemishes or bruising. The piglet's surface should be smooth and slightly damp. The presence of mucus is a sign of spoilage of the product. The piglet should have a slightly perceptible fresh aroma of meat, without any impurities. If you buy a suckling pig in a store, then be sure to look at the label, it should indicate when the animal was slaughtered, by whom and its expiration date.
Keep the piglet in the refrigerator, but not more than a couple of days. Otherwise, it is best to freeze it.

Calorie content and composition of the suckling pig

The calorie content of a suckling pig is 109 kcal per 100 grams of product.
The chemical composition includes: choline, vitamins A, B1, B2, B5, B6, B9, B12, C, D, E, H and PP, as well as minerals necessary for the human body: potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, chlorine and sulfur, iodine, chromium, fluorine, molybdenum, boron and vanadium, tin and titanium, silicon, cobalt, nickel and aluminum, phosphorus and sodium.

Beneficial features

The meat of dairy pigs contains a large amount of proteins that are necessary for gaining muscle mass. In addition, this product is often advised to be eaten by pregnant and lactating women in order to increase the amount of breast milk. The meat of a young piglet is easily digestible, it contains very little fatty acids. This is dietary meat, and it can be eaten by almost everyone. The amino acid lysine, which is found in meat, has a beneficial effect on the formation of human bones. The use of meat of dairy pigs strengthens the bones and muscles of a person, improves the activity of the cardiovascular system. Iron and zinc strengthen human blood vessels.

cooking options

The suckling pig is usually a separate dish. There are many ways to cook the carcass of this pet. One of them is to roast meat on a spit. It can also be baked in the oven, boiled. A common dish is suckling pig stuffed with various ingredients: buckwheat, rice, millet, corn and others. Before preparing the stuffed pig, it is scalded with hot water, rubbed inside with salt and pepper. Then stuffed with stuffing and baked for about two hours. Sometimes dairy pigs are smoked. Since ancient times, the suckling pig has been a decoration of festive tables.

Secrets in preparing a dish

If you bought a frozen pig, then it should be thawed in the refrigerator. No need to use hot water and microwave.
The carcass must be doused with boiling water and the back of the knife scrape off the bristles and singe. If the insides are not pulled out, you will have to do this, and then thoroughly rinse the inside of the pig.
When roasting and baking, the tail, nickel and ears often burn, so it is recommended to wrap them in foil beforehand.
To check the readiness of the pig, it is worth piercing it, if the juice that stands out is colorless, then the meat is ready.

Many people try to cook a suckling pig for the festive table. However, it is not as simple as it seems at first glance. Below are tips on how to make a really tasty piglet.

1. If the piglet will be stuffed, and for this, a piglet from 2 to 6 weeks is best suited, then you need to check if the skin is cut, otherwise the stuffing may fall out during cooking. It is necessary to stuff the piglet evenly so that it boils equally everywhere. Stuffed, sewn up, wrapped in a napkin, tied with threads, giving the pig its correct shape. It is dipped for boiling in cold water along with the bones taken out.

2. In order not to discourage the delicate taste, they do not put any roots, spices, or vinegar, do not rub it with salt.

3. The piglet is not boiled during cooking, but, having covered the pan with a lid, they first put it on a strong fire, but as soon as it starts to boil, the fire is immediately reduced and boiled, not letting it boil, for 1.5 - 2 hours.

4. The finished pig is taken out, the threads and the napkin are removed, the threads with which the incision was sewn up are removed, cut into portions, laid out on a dish, giving the shape of a pig, poured with sauce prepared in the broth in which the pig was boiled.

5. If the pig is unstuffed and, being cut into portions, should be served in some kind of sauce, then, having cooked it, you need to set the pan on the edge of the stove, then salt and do not remove the pig until it cools down. Before serving, dip it into the prepared sauce, bring to a boil and serve immediately.

6. To find out if the pig is ready, you need to try with a needle: if it passes freely, then it is ready.

7. Roast as follows: prepare the piglet, wash; if it is stuffed, sew up the incision with harsh threads; bending the legs, put on a baking sheet, on the birch splinter, laid crosswise, rub the whole piglet with olive oil, from which the skin will be better reddened and crunchy, pour melted margarine on top, put in a hot oven. When reddened, reduce the heat and start watering the pig every 10 minutes with drained juice. Roast for about an hour.

8. When fried, cut the back with a knife to the bone, from which the skin will remain dry. Remove on a board, let stand for 15 minutes, then cut into pieces, put on a dish as a whole, add a little juice formed during frying, diluted with broth.

9. If the piglet is large, and you need to cook it for a small number of people, then you can divide it into several dishes. From the head, legs and several pieces of the piglet, make aspic. Divide half of the rest of the body, cut lengthwise, into 2 parts: serve one boiled with some kind of sauce, and fry the other half.

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