Cooking instructions
1 hour 40 minutes Print
1. Wipe the scalded pig dry with a towel, lightly rub with flour in those places where the bristles remain, and singe over the fire. Then cut the abdomen and chest part lengthwise from the tail to the head, take out the entrails, remove the large intestine, cutting the pelvic bone for this; Rinse the pig thoroughly in cold water. After this, cut the vertebral bone in the neck area lengthwise. Tool Ceramic Knife
2. Salt the pig on the inside, place it on a baking sheet with its back up, lightly grease it with sour cream, pour melted butter from a spoon, add 1/4 cup of water to the baking sheet and fry in the oven for 1 - 1.5 hours.
In order for the pig to form a ruddy, dry crust, during frying it is necessary to spoon it several times with the fat that has formed on the baking sheet. The pig is roasted whole or cut lengthwise along the spine into two halves.
Tool Oven thermometer
How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.
3. Remove the finished pig from the baking sheet and prepare the gravy. To do this, put the baking sheet on the fire, evaporate the remaining liquid, drain the fat, and pour 1 cup of hot meat broth or water onto the baking sheet, boil and strain through a sieve.
4. When serving, place buckwheat porridge on a heated dish and sprinkle chopped eggs on top. First cut the piglet into two parts, having first cut off the head, and then cut each half into transverse pieces, place them on top of the porridge in the form of a whole carcass, placing the head cut into two parts. Pour the fat obtained during frying on top, adding butter. Serve the gravy separately in a gravy boat. Tool Ceramic Knife Japanese ceramic knives are made from zircon oxide, a material that falls midway between steel and diamond on the hardness scale. Moreover, they are lighter than metal ones, do not oxidize food, do not absorb odors and do not require sharpening for at least three years.
The word "lechon" in the Philippines refers to whole fried lechon.
The suckling pigs are first marinated in a mixture of soy sauce, vinegar and spices, then stuffed with tamarind and pandan leaves and roasted whole on a spit. After which they are in no hurry to serve them. The piglets are dressed up in national costumes and other clothes, including the bride's dress and the groom's suit. Dressed up roasted pigs are carried on shoulders through the streets of the city. And only after the festive parade the piglets are undressed and served on the table as a treat for everyone.
Roasted pigs are a traditional Filipino dish. In addition, a suckling pig is considered the best gift. It can be given as a gift for a wedding, christening, or anniversary.
In Russia, it was once customary to serve roasted pigs on. There are also many recipes for preparing delicious dishes not only from suckling pigs, but also from pork. And if you want, you can cook some of them.
Roasted pig
You will need:
Piglet 3-4 kg;
- a loaf of white bread;
- sour cream for greasing the pig;
- salt, pepper, nutmeg to taste.
Cooking method:
Singe the piglet, remove bristles, and rinse. Cut from the stomach to the spine to the skin, also cut through the neck. Rub the inside with salt, pepper, and nutmeg. Place a loaf of white bread inside so that the carcass does not lose its shape. Spread sour cream on top, place on a hot baking sheet and place in the oven at 150-200 C. Cover the ears and tail with a damp cloth so they don’t burn.
Fry for about two hours, pouring sour cream and melted butter over the pig from time to time.
Serve on a platter with a side dish of potatoes, green peas, and herbs.
Pork stew with clover leaves
You will need:
500 g lean pork;
- 500 g clover leaves;
- 2-3 onions;
- 50 g butter;
- 50 g of tomato sauce (possible without it);
- salt, pepper to taste.
Cooking method:
Cut the pork into small pieces and fry in a frying pan in butter on both sides, add chopped onions, transfer to a roasting pan, add enough water so that the liquid covers the meat, and simmer.
In the frying pan where the pork was fried, fry the chopped ones and after 15 minutes add them to the frying pan, add salt and pepper, add sauce and simmer until done.
Roast pork with fennel
You will need:
500 g pork;
- 3-4 heads of fennel;
- vegetable oil;
- dill and parsley;
- salt, pepper to taste.
Cooking method:
Cut the pork into pieces and fry in vegetable oil.
Separately, fry the chopped onion.
Wash, dry, cut into 2 cm pieces and, stirring, fry in vegetable oil.
Place the meat on the bottom of the roasting pan, then the fennel, onion on top, salt and pepper, add a little water and simmer until the pork is cooked.
When serving, sprinkle generously with chopped dill and parsley.
Pork with vegetables
You will need:
400 g pork;
- 300 g white cabbage;
- 1 carrot;
- 1 small onion;
- 1 small rutabaga;
- 1 glass of water;
- 10 g dill;
- salt, pepper to taste.
Cooking method:
Rinse the meat, add cold water, bring to a boil, skim off the foam and cook for about half an hour.
Grate the carrots on a coarse grater, cut the rutabaga into large slices, cut the cabbage into longitudinal noodles, cut the potatoes into two or four parts, cut the onion into rings.
Add vegetables to the salted broth, cover and cook for 20 minutes.
Remove the meat from the broth, cool, cut into slices, transfer to plates, add broth with vegetables and garnish with dill.
Pork cutlets with beans
You will need:
400 g pork pulp;
- 100 g green beans;
- 200 g of champignons or summer mushrooms;
- 2 onions;
- 3 medium potatoes;
- 1/4 cup sour cream;
- salt, pepper to taste.
Cooking method:
Cut the meat into small pieces, chop the onion, and fry everything together in oil until half cooked.
Add pre-boiled and chopped mushrooms, salt and pepper, add sour cream and simmer over low heat for 10 minutes.
Cut the potatoes into pieces and place in a roasting pan or pan. Add beans lightly boiled in salted water. Place the meat and mushrooms from the frying pan on top and place in a preheated oven for about half an hour. If there is little liquid in the fryer, add a little water.
Pork "Green Chicken"
You will need:
300 g pork;
- 300 g loin;
- a medium-sized head of cabbage;
- 20 g parsley;
- 1 egg;
- 3 onions;
- 6 cloves of garlic;
- 50 g breadcrumbs;
- 6 carrots;
- 2 parsley roots;
- 5-6 peppercorns;
- salt, pepper to taste.
Cooking method:
Peel the cabbage, add plenty of cold water in a large saucepan and put on the fire, bring to a boil. Then remove the head of cabbage from the water, pour cold water over it and place in a colander.
Cut the meat and 1 onion into small slices, add chopped 5 cloves of garlic, parsley, crackers, egg, salt and pepper. Mix.
Remove large leaves from the head of cabbage, place them on a cutting board in the shape of a long loaf of bread, put the cooked minced meat on top and wrap it all in a relatively large “loaf” of cabbage leaves, which is tied in several places with thread. This is what happened and is called “green chicken”.
Then boil the loin in 5 liters of water. After 25 minutes, put 6 peeled carrots, 2 onions, 2 parsley roots, a clove of garlic, a few black peppercorns and “green chicken” into the water.
Cover the pan with a lid and cook for 50 minutes.
Then cut the remaining small cabbage leaves into strips and put them in the pan and cook for another 50 minutes.
After that, serve the “green chicken”, cut into portions and decorated with vegetables, on a platter, after pouring it with tomato sauce.
A pork fat masks will help smooth out fine wrinkles and nourish the skin. They are especially useful, but they are also suitable for normal use. In the old days, Russian beauties used just such masks to keep their skin smooth and elastic for many years. Of course, it is better to use such a mask in the cold season.
Gently spread the melted cooled pork fat onto your face. After 15-20 minutes, blot off excess fat with a napkin.
Pig meat is considered the easiest to bake. Even for a beginner, the baked carcass will turn out very juicy and soft, all thanks to the presence of fat and the youth of the meat. You can rub the carcass with just salt and pepper, or you can add the flavors of wine and citrus fruits - it will turn out delicious in both cases. We will talk in detail about how to cook a whole suckling pig in the oven later.
Whole suckling pig recipe in the oven
We suggest starting with the simplest recipe, for which the carcass is pre-salted for 24 hours, and only then goes into the oven. As a result, you will get the purest possible taste of the product and juicy meat.
Ingredients:
- pig carcass - 7.5-8 kg;
- water - 1.4 l;
- salt - 6 1/2 tbsp.;
- granulated sugar - 4 1/2 tbsp.;
- vegetable oil - 115 ml.
Preparation
First, be sure to gut and rinse the carcass thoroughly. Typically, your butcher will do this procedure for you. Now for a simple marinade for suckling pig in the oven: if you have a container that can hold an 8kg pig carcass, great, otherwise use several heavy-duty bags. Dissolve salt and sugar in water, pour the brine into bags or a container, and then place the pig in it. Leave the carcass for a day, remembering to turn it twice on the other side to ensure even salting.
Dry the salted carcass. You can stuff your belly and mouth with lumps of foil, but many bake a suckling pig in the oven with buckwheat, rice and other cereals, and place a small apple in your mouth - the choice is yours.
Having given the carcass the desired position, cover it completely with foil and place it in an oven preheated to 120 degrees for 3 hours. Next, remove the foil, brush the pig with oil and return it to the oven, the temperature of which is brought to 200 degrees. Bake for another 45-55 minutes, brushing the skin with oil every 15 minutes. If the ears or snout of the suckling pig start to burn in the oven, wrap it in foil. At the end of baking, leave the carcass to stand for 20 minutes before cutting.
In this recipe, there is no need to pre-marinate the carcass, and we will stuff the pig’s belly with bread filling, prepared in the English style and designed to absorb all the released meat juices.
Ingredients:
- medium-sized pig carcass;
- red onion - 310 g;
- - 10 g;
- red wine - 340 ml;
- 1/2 loaf of bread;
- garlic - 3 cloves;
- sage leaves - 6 pcs.
Preparation
Before you bake the suckling pig in the oven, prepare the stuffing for it. For the filling, simmer the onion half rings in goose fat (can be replaced with butter) until caramelized, about half an hour. Pour red wine over everything and simmer until the liquid has evaporated almost completely. Mix cubes of yesterday's bread with marmalade and 
add garlic paste and sage leaves to everything.
Now fill the gutted belly of the suckling pig with the bread mixture and rub the outside generously with salt, butter and pepper. Lay the piglet down, stretching out its back and front legs, and insert a wad of foil into its mouth. Place the baking sheet with the carcass in an oven preheated to 160 degrees. Cooking a suckling pig in the oven will take from 3-3.5 hours, depending on its initial weight. Ultimately, the meat should be so soft that it falls apart under the pressure of the knife. During cooking, make sure that parts of the pig do not burn, if necessary, cover the ears and snout with foil.
Doesn't always appear on our tables. This dish is more of a delicacy. Therefore, if you decide to cook it, do it only according to proven recipes, otherwise you can easily spoil it. The article presents recipes for roasted pig in the oven, which will ensure a culinary masterpiece.
In order to prepare this dish, you need to choose the right pig. It is advisable to buy a small carcass. Ideally, it should weigh 3-4 kg. In this case, the meat will be well cooked and very tender.
When choosing, you need to pay attention to its color. The piglet should have a soft pink tint. The carcass should not be slippery or have an unpleasant odor.
Suckling pig meat is considered dietary. It does not contain harmful substances; it contains only about 3% fat. That is why it is so valued by all gourmets of the world. Meat contains essential amino acids for humans, which are easily absorbed by the body.
To prepare, you will need one small pig, spices and herbs. This roast suckling pig recipe does not use any marinades. Because they can clog the taste of young meat. In general, in all cuisines of the world they try not to spoil the taste of suckling pig with a large number of spices and other ingredients.
Preparation
The carcass should be empty inside, so you need to take a good look at everything in the belly and pull it out. If there are small hairs left on the skin, they need to be removed.
The pig is stuffed with four lemons, onion feathers and, if desired, other herbs. Rub the top of the carcass well with soy sauce, a little salt and black pepper.
The abdomen is sutured well with nylon threads. Then the pig is placed on foil on a baking sheet and sent to the oven. It is worth remembering that the approximate cooking time is calculated by the weight of the carcass. So, an average pig will have to be roasted for 4-5 hours. During cooking, every half hour it needs to be watered with the juice that comes out of it onto the baking sheet.
The finished dish is placed on a large tray. The threads are removed and all the filling is pulled out. The dish can be served.
In sour cream
A small pig is rubbed with flour in the places where the bristles remain. Then it is scorched on fire. If it is not gutted, then it needs to be done. The spine is cut across in the middle. The carcass is washed well and dried with paper towels.
It must be well rubbed inside and out with salt and black pepper. Then generously coat with sour cream on all sides. Place the carcass on a baking sheet with its back down. Melt 100 g of butter in a water bath. Water the piglet with it.
Place the dish in the oven for 3 hours. Periodically, the carcass must be watered with juice from the baking sheet. In this case, a golden brown crust will form.
Lactic
Roasted pig is prepared in different cuisines around the world. This recipe came to us from Spain. For it you need to use only suckling pig.
This is considered an animal up to 8 weeks old. During this period, the pig fed him only with her milk. In this case, the meat is very tender and soft. It will not contain antibiotics and other harmful substances that enter the animal’s body from feed.
A carcass weighing 3-4 kg is scorched a little over the fire. All the insides are taken out of it. Then the carcass should be rinsed well under running water and dried with paper towels.
In the area of the tail, make an incision in the skin and tuck it there. For the filling you will need 300 g of lard and spices. Peel and finely chop 2-3 cloves of garlic. Chop the lard into small pieces and melt. It needs to be mixed with garlic and 1 tsp. marjoram and thyme.
Rub the piglet well with this mixture both inside and outside. Place the carcass on a baking sheet with high sides. Carefully pour 150 ml of water into it (not onto the carcass). Preheat the oven to 180 degrees. Place the carcass in it for 3 hours. Regularly pour juice from the mold.
40 minutes before readiness, place potatoes cut into large slices (6-8 pieces) on a baking sheet and increase the temperature to 200 degrees. It also needs to be watered with the resulting juice.
In Georgian
This recipe for roast suckling pig is somewhat unique. Georgian cuisine suggests baking it with entrails. To do this, you need to purchase a non-gutted piglet weighing up to 4-5 kg.
Then open the belly and pull out the insides. Rinse offal well, except for intestines. Boil in a saucepan for 1.5 hours. Then finely chop the liver, spleen, kidneys and heart. Season this mixture well:
- cilantro;
- tarragon;
- khmeli-suneli;
- ground black and red pepper;
- crushed walnuts.
At this time, the pig must be washed thoroughly and scorched over a fire in the places where it still has bristles. It needs to be dried with a towel and rubbed with salt. Now you can put the minced meat inside. Sew up the abdomen tightly with thread.
Place the pig on a baking sheet and place in the oven at 180 o C. Fry the carcass for 3-4 hours. It must be constantly watered with juice from the baking sheet. Place the finished dish on a large tray and remove the threads. You can decorate the area with fresh vegetables cut into large slices.
With buckwheat
This is a classic Russian recipe for roast suckling pig. Buckwheat and apples are used for stuffing. It is necessary to purchase a suckling pig weighing up to 4 kg.
Oil the carcass and rinse it. It is advisable to buy it without the insides. Then the pig needs to be soaked in 1 liter of milk for 6 hours.
Cut the vegetables into medium cubes (2 apples, sweet peppers and onions). Mix them with 100 g of buckwheat and spices. Add 2 tbsp to one glass of water. l. tomato paste and 100 g raisins. Season all cooked vegetables and cereals with this liquid.
Stuff the pig's belly with the filling and sew it up with nylon thread. Grease a baking tray with vegetable oil. Place the carcass on it. Place the form in the oven at 180 o C for 3 hours. It is necessary to put egg shells on the piglet's ears so that they do not burn.
The carcass must be constantly watered with juice from the mold to form a crispy crust. Serve the finished pig on a platter decorated with herbs and fresh vegetables.
Such recipes will be useful for decorating a Christmas or New Year's table. Roasted pig will also be a highlight at any celebration where many guests are expected.
06/03/2014 | Prepared: 1231 | Grade: 5.0
A whole roasted pig is an excellent decoration for any holiday table. We will use ground offal (lungs, kidneys, liver, etc.) as a filling for the pig.
Ingredients:
- Pig carcass – 1 pc.
- Liver – 1 pc.
- Heart – 1 pc.
- Kidneys
- Lungs from a piglet
- Oil – 1 tablespoon
- Onion – 1 pc.
- Pepper (ground) - to taste
- Salt - to taste
- Mushrooms (fresh boiled) – 2 cups
- Bouillon.
For the test:
- Flour – 1 ½ - 2 cups
- Egg – 1 pc.
- Salt - to taste
- Water (preferably filtered).
Recipe:
The first thing to do is to clean and gut the pig, remove all the bones from it, leave only the bones of the head and legs, add salt to taste and set aside for a couple of hours to salt it.
Place the piglet's liver, lungs, kidneys, heart and tongue on the stove to boil in salted water. Cool, cut into pieces and fry it in oil along with finely chopped onion. Then grind it all through a meat grinder, add salt and pepper to taste.
Now start preparing the dough. Prepare a dough from flour, water and eggs, roll it out and cut it into small diamond-shaped pieces. Boil them in slightly salted water, then pull them out using a slotted spoon and mix with the mixture of liver, pig kidneys and other additions, minced through a meat grinder. To prevent the filling from being hard, add butter (melted) and a small amount of broth.
Stuff the piglet with the prepared mixture, after filling, sew up the belly with strong thread and send it to roast in the oven. Determine readiness by color and smell. At the end of frying, add a few mushrooms, boiled in advance, so that they are lightly fried in the resulting juice.
Place the finished roasted pig on a plate (the back should be at the top), cut into pieces and arrange them so that the roast retains the appearance of a whole pig. Place mushrooms around the piglet. You can serve the sauce separately: tomato or any other.
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