If you want to surprise your friends with your culinary skills, cook a roast suckling pig. This festive dish is rightfully considered a decoration of any table. Juicy meat with a crispy crust and delicious delicate taste will not leave anyone indifferent.
Instructions
Step 1
When buying an un-gutted carcass, many are faced with the problem of how to butcher a pig. There is nothing complicated in this process. You need to hold the suckling pig in cold water for a few seconds, then scald it with boiling water and scrape off the bristles. Then rub the carcass with flour and singe. Scorch the hooves on the fire and pull them off. Remove hair from the ears. Cut along the peritoneum and remove the insides.
Step 2
Wash the carcass thoroughly, not forgetting the mouth, nostrils and ears. Rub the inside and outside of the pig with a mixture of salt and black pepper, sprinkle with garlic cloves and let it brew for several hours.
Step 3
Prepare the filling. To do this, boil the liver of this pig or veal liver. Then finely chop and mix with egg yolks, chopped onion, sour cream and a bun soaked in milk. Add cloves and ground black pepper for flavor. Salt. Minced meat should not be dry, otherwise soften it with cream.
Step 4
Stuff the pickled pig and sew up. You can fasten the hole in the abdomen with skewers and tighten with threads in the form of a figure eight. On the back and sides, make cuts with a herringbone to drain the juice released during frying. For this, 1-2 cm is enough. Place the prepared carcass on a baking sheet, stretching the legs forward. Wrap the ears with a tail with foil so that they do not burn.
Step 5
Roast the pig in the oven at 180 degrees, periodically pouring the melted fat over the carcass. The finished pig looks ruddy and does not emit bloody liquid when punctured with a skewer. Remove the foil from the ears and tail, pull out the skewers and threads. The stuffed pig is placed on a platter and garnished with vegetables and fruits.
