Roasted pig does not always appear on our tables. This dish is more of a delicacy. Therefore, if you decide to cook it, then only according to proven recipes, otherwise you can easily spoil it. The article presents recipes for a roasted pig in the oven, according to which a culinary masterpiece is provided.
Classic: tips and ingredients
In order to cook this dish, you must choose the right pig. It is advisable to buy a small carcass. Ideally, it should weigh 3-4 kg. In this case, the meat is well cooked and will be very tender.
When choosing, you need to pay attention to its color. The pig should have a pale pink tint. The carcass should not be slippery and have an unpleasant smell.
Milk pig meat is a dietary meat. It does not contain harmful substances, fat there is only about 3%. Therefore, it is so appreciated by all gourmets of the world. The meat contains essential amino acids for humans, which are easily absorbed by the body.
For cooking, you need one small pig, spices and herbs. This roast pig recipe does not use a variety of 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 a milk pig with a lot of spices and other ingredients.
Cooking
The carcass inside should be empty, so you need to carefully review everything in the belly and stretch it. If small hairs remain on the skin, then they must be removed.
The piglet is stuffed with four lemons, onion feathers and, if desired, other herbs. Top carcass well rubbed with soy sauce, a little salt and black pepper.
The abdomen is well sutured with kapron threads. Then the piglet is laid on foil on a baking sheet and sent to the oven. It is worth remembering that approximately cooking time is calculated by the weight of the carcass. So, the average piglet will have to fry for 4-5 hours. During cooking, every half hour, it must be watered with juice, which leaves it on a baking sheet.
The finished dish is laid out on a large tray. The threads are removed and the entire filling is pulled. The dish can be served.
In sour cream
A small piglet is rubbed in places where the stubble remained, with flour. Then they singe him on fire. If it is not gutted, then this must be done. The spine in the middle is cut across. The carcass is well washed and dried with paper towels.
It must be well rubbed inside and out with salt and black pepper. Then grease liberally with sour cream on all sides. Place the carcass on a baking sheet with the back down. Melt 100 g butter in a water bath. They water the piglet.
Place the dish in the oven for 3 hours. Periodically, the carcass must be watered with juice from a baking sheet. In this case, a golden crust forms.
Lactic
Fried pig is cooked in different cuisines of the world. This recipe came to us from Spain. For him, you need to use only a milk pig.
This is considered an animal up to 8 weeks of age. In this period, the pig fed him only with his milk. The meat in this case is very tender and soft. It will not contain antibiotics and other harmful substances that enter the body of the animal from feed.
A carcass weighing 3-4 kg is singed a little on fire. All the insides are taken out of it. Then the carcass should be washed well under running water and dried with paper towels.
In the area of the tail, make an incision in the skin and fill it there. For the filling you will need 300 g of bacon and spices. 2-3 garlic cloves peeled and finely chopped. Chop fat and melt in small slices. It must be mixed with garlic and 1 tsp. marjoram and thyme.
It is good to rub the piglet with this mixture both inside and outside. Place the carcass on a baking sheet with high sides. Gently pour 150 ml of water into it (not on the carcass). Preheat the oven to 180 degrees. To send the carcass to it for 3 hours. Regularly pour juice out of the mold.
40 minutes before cooking, put potatoes cut into large slices (6-8 pieces) on a baking sheet and increase the temperature to 200 degrees. It also needs to be poured with the resulting juice.
In Georgian
This fried pig recipe is somewhat peculiar. Georgian cuisine suggests baking it with entrails. To do this, you need to purchase a non-gutted pig weighing up to 4-5 kg.
Then open the abdomen and pull out the insides. Rinse offal well, except intestines. Put boil in a saucepan for 1.5 hours. Then finely chop the liver, spleen, kidneys and heart. Season this mixture well:
- cilantro;
- tarragon;
- hops-suneli;
- black and red ground pepper;
- crushed walnuts.
At this time, the piglet must be thoroughly washed and scorched over the fire in places where it has stubble. It needs to be dried with a towel and rubbed with salt. Now you can put the stuffing inside. Sew abdomen tightly with thread.
Send the piglet on a baking sheet and put in the oven at 180 ° C. Fry the carcass for 3-4 hours. It must be constantly watered with juice from a baking sheet. Put the finished dish on a large tray and remove the threads. Around you can decorate with fresh, chopped into large slices, vegetables.
With buckwheat
This is a classic Russian roast pig recipe. For stuffing, buckwheat and apples are used. You must purchase a milk pig weighing up to 4 kg.
Grease and rinse the carcass. It is advisable to buy it already without entrails. Then the piglet should be soaked in 1 liter of milk for 6 hours.
Cut vegetables into medium cubes (2 apples, sweet peppers and onions). Mix them with 100 g of buckwheat and spices. In one glass of water add 2 tbsp. l tomato paste and 100 g of raisins. Season all cooked vegetables and cereals with this liquid.
Fill with the filling the abdomen of the piglet and sew it with kapron thread. Grease a baking sheet with vegetable oil. Put the carcass on it. Send the form to the oven at 180 ° C for 3 hours. The piglet on the ears must be put on the egg shells so that they do not burn.
The carcass must be constantly watered with juice from the mold to form a crisp. Serve the finished pig on a dish decorated with greens and fresh vegetables.
Such recipes are useful for decorating a Christmas or New Year table. And also the fried pig will become a highlight at any celebration where many guests are expected.