Roasted pigs have been the main dish on the festive table for a long time.
It is necessary
- - 1 piglet;
- - 30 g flour;
- - 3 tablespoons of butter;
- - 2 tablespoons of sour cream;
- - salt;
- - 1 glass of meat broth.
Instructions
Step 1
Prepare the pig. Scald the carcass with boiling water and wipe dry with a towel. If bristles remain, lightly rub these areas with flour and burn them over the fire. Rinse the pig again.
Step 2
Cut the chest and abdomen lengthwise from tail to head, remove the entrails and rinse thoroughly in cold water. A small pig can be fried with a whole carcass, or chopped into 2 halves along the spine.
Step 3
Preheat the oven to 180-200 degrees. Salt the pig on the inside, place it upside down on a baking sheet, brush with sour cream and pour with melted butter. Pour 3-4 cups of water onto a baking sheet and place in a hot oven for about 1.5 hours. Water the piglet periodically with the resulting juice.
Step 4
The finished pig will acquire an appetizing golden brown crust. Unplug the oven and leave it in the cooling oven for another 15 minutes. Then remove the piglet from the baking sheet and add the gravy.
Step 5
For the gravy, place the baking sheet over the fire and evaporate the remaining liquid. Drain off the fat. Pour a glass of hot broth onto a baking sheet and boil it.
