Whole cooked pig is a traditional holiday dish. Bake it in the oven filled with giblets, buckwheat porridge and mushrooms. Such a dish will impress the most refined gourmet.
It is necessary
-
- suckling pig carcass;
- pork heart;
- pork liver;
- 1 kg of buckwheat;
- 300 g champignons;
- 2 onions;
- vegetable oil;
- salt.
Instructions
Step 1
Prepare the filling. Rinse the pork heart and liver under running cold water, put in a saucepan. Pour the giblets with cold water and leave them for 3-4 hours. Then remove from the pan and rinse again.
Step 2
Place the liver and heart in a saucepan. Pour water into it so that it completely covers the giblets. Cover the saucepan with a lid and put on fire.
Step 3
Remove the lid from the pot when it boils. Use a spoon to scoop up the foam from the broth. Reduce heat and continue cooking giblets until tender. During the cooking process, they must be salted.
Step 4
Put the prepared offal on a plate, cool and chop finely.
Step 5
Sort out 300 g of champignons and rinse them. Chop the mushrooms finely and fry them in vegetable oil.
Step 6
Peel 2 onions. Chop them and lightly fry them with a little vegetable oil.
Step 7
Cook buckwheat porridge. Pour 1 kg of buckwheat into 1, 7 liters of boiling water. Bring the contents of the saucepan to a boil, reduce the heat, and cook the porridge until tender.
Step 8
Combine buckwheat porridge, fried mushrooms, onions and chopped offal. The filling is ready.
Step 9
Rinse the carcass of the gutted, singed suckling pig. Pat dry with a paper towel.
Step 10
Rub the inside of the carcass with salt and fill with the filling.
Step 11
Sew the abdominal incision with coarse thread.
Step 12
Brush the pig completely with vegetable oil and place on a baking sheet upside down. Bend the legs.
Step 13
Cover the piglet's ears and piglet with cling foil to prevent scalding.
Step 14
Place the baking sheet with the stuffed piglet in the preheated oven at 180 degrees. Fry it until light brown. From time to time, water the piglet with the fat melted during baking.
Step 15
Place the finished stuffed piglet on a serving platter. Garnish with fresh herbs and vegetables. Bon Appetit!
