Suckling pig is a spectacular dish for a gala dinner. The recipe for cooking a pig is traditionally used for a festive table due to the delicate taste and extraordinary juiciness of young pork, as well as the attractive appearance of this dish.
Instructions
For cooking, use a 3-4-week-old suckling pig, weighing about 4 kg. It must be soaked for two days in cold water, periodically changing it. Scald the piglet with hot water, but not boiling water, scrape off the bristles with a knife, wipe dry with a towel. Rub the remaining bristles with a small amount of flour and scorch with fire. Cut the chest and abdomen lengthwise from the back to the head. Take out the insides, remove the large intestine, to do this, cut the pelvic bone. Rinse the piglet thoroughly under cold running water. Then cut the vertebral bone along the neck.
Salt the inside of the carcass and place on a baking sheet upside down, lightly brush with melted butter or vegetable oil. Pour ¼ cups of water onto a baking sheet and fry in the oven for an hour and a half. In order for the piglet to get a ruddy and dry crust, during frying, it is necessary to water it several times with fat from the spoon formed on the baking sheet during frying. You can fry the whole pig or just half by cutting it in two along the spine.
Remove the finished pig from the baking sheet and prepare the gravy. Put the baking sheet on fire, evaporate the remaining liquid. Drain off the fat and place one glass of water or hot broth on the baking sheet. Boil and strain through a sieve.
When serving a preheated dish on a stolna, put buckwheat porridge and sprinkle with chopped hard-boiled eggs on top. Cut the pig into two parts, cut off the head first, then chop each half into transverse pieces. Lay on top of the porridge, give the appearance of a whole carcass, attach your head. Top with frying fat, add oil. Serve the gravy separately in a gravy boat.
