Fried pigs have long been the main dish on the festive table.
Pick your recipe
You will need
- - 1 piglet;
- - 30 g of flour;
- - 3 tablespoons of butter;
- - 2 tablespoons of sour cream;
- - salt;
- - 1 cup of meat broth.
Instruction manual
1
Prepare the piglet. Scale the carcass with boiling water and dry with a towel. If stubble remains, grate these places with flour and scorch over a fire. Rinse the piglet again.
2
Cut the chest and abdomen lengthwise from the tail to the head, take out the insides and rinse thoroughly in cold water. A small piglet can be fried as a whole carcass, and chop it into 2 halves on the spine.
3
Preheat the oven to 180-200 degrees. Salt the piglet from the inside, put it on the baking sheet upside down, grease with sour cream and pour over melted butter. Pour 3-4 cups of water onto a baking sheet and place in a hot oven for about 1.5 hours. Water the piglet periodically with the resulting juice.
4
Ready piglet will get a delicious golden crust. Unplug the oven and leave it in the cooling oven for another 15 minutes. Then remove the piglet from the pan and add the gravy.
5
For gravy, place a baking sheet on a fire and evaporate the remaining liquid. Drain the fat. Pour a glass of hot meat broth on a baking sheet and boil it.
Useful advice
Traditionally, fried pig was served with buckwheat porridge and chopped eggs.