Stuffed pig is neither fatty nor highly spicy, so all family members will like it.
- 1 suckling pig weighing about 4-5 kg.
- salt, black pepper, dried marjoram or mint,
- vegetable oil,
- sour cream.
For filling
- 500 gr. buckwheat groats,
- 4 eggs,
- 1 head of onion,
- butter.
Gut the pig, rinse thoroughly under cool running water, dry it with paper napkins and rub it with a mixture of salt, pepper, marjoram or mint outside and inside. We give the piglet to infuse for about 30 minutes, then grease the carcass with sour cream.
For the filling, peel the onion, chop and fry in butter. Add chopped boiled eggs and buckwheat porridge cooked until tender. We stuff the piglet tightly with the filling, sew up the abdomen with a harsh thread. We put the pig on the foil with its belly down, wrap it with foil, make a hole for the steam to escape.
We bake at 200 degrees for at least 2 hours. Then remove the foil and bring the pig to a golden brown crust.
