A young pig is prepared mainly for the holidays. Most often it is served on the table, on the Old New Year, decorated with fresh fruits or vegetables. The main value lies in the fact that the meat of a young pig is very juicy and tender. It is baked in the oven mainly with a traditional filling - buckwheat porridge mixed with fried onions and mushrooms.
It is necessary
-
- suckling pig (1.5 kg);
- ghee (120 g);
- buckwheat (200 g);
- onions (1 pc.);
- champignons (150 g);
- eggs (5 pcs.);
- vodka (100 ml);
- carrots (2 pcs.);
- parsley;
- olives (2 pcs.);
- salt
Instructions
Step 1
Dip the piglet carcass in cold water, soak the meat for three to four hours. Then, after the time has elapsed, remove it from the cold water and immediately immerse it in hot water at a temperature of 80 ° C for fifteen minutes.
Step 2
After that, 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 slit in the abdomen and gut the piglet.
Step 3
To prepare the filling, take and rinse the buckwheat. Pour it with salted water and cook a crumbly porridge.
Step 4
Soak the mushrooms in a saucepan in two glasses of hot water for twenty minutes. Then bring to a boil and discard immediately in a colander. Rinse the mushrooms and chop coarsely. Add them to buckwheat.
Step 5
Peel and wash onions. Chop finely on a cutting board.
Step 6
Rinse and boil the carrots. Cut it into slices.
Step 7
Rinse the greens thoroughly, dry them and chop finely.
Step 8
Place a frying pan on the stove and add some vegetable oil. Sauté the onion until golden brown. Mix it with porridge.
Step 9
Boil the eggs. Then fill them with cold water and clean. Chop finely. Add to onions and buckwheat.
Step 10
Rub the washed and dried piglet inside with salt and stuff with the prepared filling, evenly spreading it over the entire carcass.
Step 11
Sew up the incision with culinary thread. Rub the whole pig with vodka and salt to tighten the skin.
Step 12
Place foil on a baking sheet. Bend the legs of the piglet and lay it seam down. Pour oil over the carcass, cover with foil and place the baking sheet in an oven preheated to 180-200 degrees for about an hour and a half.
Step 13
When the piglet is browned, reduce the temperature to 150-160 degrees and continue frying, water the carcass with the resulting juice every 7-10 minutes.
Step 14
When the pig is ready, cut the back of the pig to the bone with a knife and let it cool for 15 minutes.
Step 15
Remove the threads, put the porridge in a separate bowl. Cut the carcass into portions and fold them on a platter, shaping the shape of a whole pig.
Step 16
Cover it with porridge, herbs, boiled carrots from the sides. Insert olives into the eye sockets. Bon Appetit!
