Baked piglet: ingredients and method of preparation

People many centuries ago understood the sense in food. In occasion of the big celebration they tried to cook the most delicious and delicious dishes. Perhaps, therefore, on the festive table of the kings there was often a roast piglet. To appreciate this dish, you need to know how to properly prepare it.

Maximum natural option

At a time when only began to publish cookbooks, there were no ovens and microwave ovens. Then the baked pig could be cooked only in the most ancient way.

For this, a spit and open fire were used. These days this option is used during a picnic. Of the products you will need a whole animal carcass, salt with spices or a pre-cooked marinade. All actions need to be done clearly and in a timely manner:

1. First you need to build a fire and let the wood 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 plant it on a spit. You should start with the tail. The rod should pass near the spine so that the piglet does not rotate.
4. Install a spit with a piglet on the stand and do not forget to turn it periodically. Otherwise, the skin can form a bubble, which, bursting, will spoil the appearance of the dish.

A ready-baked piglet is considered to be when the knife will easily pass through the meat to the bones, and blood will not drain from the hole formed.

Meat without excesses

Very tasty are the meat dishes cooked in the Russian oven. In the villages of the mistress, this is how they acted:

1. Before the work began, the carcass should be sprinkled with flour and scorched so that there was no stubble left on it.
2. After this, the pig should be cleaned, freed from the entrails and marinated for 5-6 hours. As a pickle solution suitable for salt, vinegar, pepper, bay leaf, spices, as well as garlic or onions.
3. Then the carcass should be laid on a sheet of metal. Today there is a pan for this. On top of the skin it is best to lubricate with vegetable oil, and wrap 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 top layer, watering it with a prominent juice.

The baked piglet is very delicate and fragrant. Before serving, you can decorate it with fresh herbs, vegetables or fruits. Any of these options will be successful.

Kitchens of different countries

Interestingly, in the capital of the Philippines, a pig, baked entirely, is considered a branded and almost a national dish. It is served in all cafes and restaurants. In the city there is even a separate quarter where such meat is cooked in large quantities. It can be ordered through the store, which is located on the back of the establishment. Baking is done on a spit.

Mostly carcasses of animals weighing from 5 to 10 kilograms are used. First they are cleaned and thoroughly washed. Meat must be clean. After that, abundantly rubbed with a mixture of ground pepper, sea salt and garlic. The combination of products is quite successful. Then the carcass is planted on a skewer and fried for several hours directly over the heated coals. The process is monitored by a special worker, who is engaged in the fact that the spit rotates periodically. The meat is very soft, and the crust is brightly colored and crispy. In Manila, this dish is called "lechon". Every tourist considers it his duty to try it.

How to deal with milk pigs?

As a rule, a suckling is considered to be a dairy, which is not more than two months old. At this time he still drinks milk to his mother, so his meat is juicy and very tender. It usually has a specific smell, which not everyone likes. From a piglet smells like milk, that's why it's called that. Baked suckling pig is a real delicacy.

Nevertheless, it is not difficult to prepare it at all. True, it will take a lot of 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 peppercorn 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 should be washed, dried with a towel, and then stabbed from within with a sharp knife in several places.
2. From the remaining products, prepare a marinade. You need to start with solid ingredients (walnut, pepper, cinnamon and paprika), rubbing them with a pestle in a mortar.
3. Cover the pig on all sides with the prepared mixture.
4. To keep the carcass in shape, inside it is possible to insert an ordinary bottle, wrapped in foil. Now it can be put in a pan and left for 40 minutes for marinating.
5. After this, the pig should be sent to the oven or oven.

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

Piglet in Georgian

In the East, the meat is very respectful. 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 piglet in the oven. To do this, only a carcass weighing up to five kilograms, 60 grams of butter and 5 tablespoons of adjika is needed.

In this recipe, there is nothing unusual:

1. The first thing you need to grind the oil with adzhika to the formation of a thick, maximally uniform mass.
2. Wash the washed and dried carcass with a prepared mixture and then put on a baking sheet and put in an oven, which is preheated to 190-200 degrees.
3. During baking, the product should be constantly watered with juice, which runs off to the pallet. 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 appear from the opening, not blood.

Now you can get the finished piglet and put it on 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 a baked piglet with minced meat. This method is very practical, since there is little meat in the piglet itself.

For cooking, a carcass weighing just over one and a half kilograms, 35 g of sunflower and 50 g of animal oil, ½ kg of buckwheat, a tablespoon of flour, 100 g of honey and some cranberries will be needed.

Cooking method:

1. Rinse the piglet under water, and then lower it into boiling water to easily remove the hairs.
2. After that, scorch, sprinkle with flour, and then wash it clean.
3. Remove all bones (except for the legs and head).
4. Prepare forcemeat. To do this, add the salt and fried with onions to the piglet cooked from buckwheat porridge cooked from buckwheat.
5. Fill the inside of the carcass with the prepared mixture and then sew the cut with a dense thread.
6. Billet cover with vegetable, and then with butter.
7. After that, gently put it on a baking sheet and put in the oven for 1.5 hours.
8. Turn the piglet to the other side and leave for another hour. Piglet and ears must be covered with foil.
9. Do the finished product to make a small incision on the back, to make the steam.
10. As a sauce, prepare a mixture of cranberries, honey and flour. To do this, it must be boiled on low heat until it thickens.

On the table, this dish will look very nice.

Photo in the help

The first time to cook is always difficult. What should the landlady do if she does not know how the baked piglet is made? The photo in this case will help to check the work at each stage.

Previously, you must stock up on the products. We need a piglet weighing 5 kg, pepper, garlic, salt and sour cream (or cream).

Now you can start the work:

1. From grated garlic, salt and pepper to prepare a mixture, which from all sides to rub the washed carcass piglet.
2. After this, it is good to cover it with sour cream.
3. Transfer the product to a greased baking sheet or mold.
4. Send it to the oven for a couple of hours. It may take more time. Readiness is better defined by making a small puncture. Be sure not to forget to close your ears and nose.

On a garnish to such dish boiled rice or vegetables in any kind will approach. If you want the pig itself can be decorated using mayonnaise, fresh herbs and vegetables.