Baked pig - a traditional Christmas or New Year's meal. Given that there is not so much meat in it, they usually cook it with the filling. We will bake a piglet with liver, buckwheat porridge and mushrooms. Roasting piglets are usually served gutted with tarred bristles, and the liver, kidneys and heart are used as an appendix.
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You will need
-
- Milk Pig 3-4 kg
- Heart
- kidneys and liver of a piglet (if not, then 0.5 kg of chicken liver),
- Buckwheat 1 cup
- Champignons - 0.5 kg
- Onion 2 pieces.
- Dijon mustard - 2 tablespoons,
- Dry red wine - half a glass,
- Balsamic vinegar - 2 tablespoons,
- Soy sauce - 3 tablespoons,
- Honey - 1 tablespoon,
- Olive oil - 8 tablespoons,
- Dry Herbs - Basil
- marjoram
- rosemary,
- Salt
- pepper.
Instruction manual
1
For the filling, boil buckwheat in salted water. Put the liver in boiling water, boil for 5 minutes, put on a plate. Cool and cut into small pieces. In a preheated pan, fry finely chopped onions, chopped mushrooms and liver. Salt, pepper, mix with boiled buckwheat.
2
Rinse the piglet well, scrape off the places where there are specks. Dry the carcass inside and out with a paper towel.
3
Make a marinade: grind dry herbs in a mortar, mix them with soy sauce, honey, balsamic vinegar and olive oil. Add dry wine, mustard, salt and add pepper. Inside the carcass, in the thickest parts, make cuts with a sharp knife, being careful not to damage the delicate skin. Outside and inside, grate the piglet with marinade, put it in a bowl, pour the remaining marinade on top and let it marinate for three hours, occasionally turning the carcass so that it is marinated evenly.
4
Put the piglet on its back, start sewing it with a thick culinary needle with a strong thread on its stomach, laying the filling inside. Put the sewn-in piglet on a baking sheet belly down. Wrap the ears, patch and tail with foil, pour the remaining marinade under the piglet. Put a whole walnut in the pig’s teeth to make the head bake better.
5
Preheat the oven to 160-170 ° C, put the piglet in the oven and pour the juice out every half hour. It must be cooked for 2 to 2.5 hours. 20 minutes before the end of cooking, you can remove the foil, increase the heat and fry the carcass until golden brown.
6
After the oven is turned off, leave the piglet a little more to go inside, so that the filling is saturated with meat juice. After this, transfer the piglet to a dish, cut and serve on a table with sour cream horseradish sauce.