Milk pigs have been cooked since ancient times. But earlier, as a rule, they were baked at the stake - on a spit, supporting a moderate heat, which allowed him to evenly bake and blanch. Now cooking has gone far ahead and experienced housewives know how to fry a suckling piglet in the oven to get the result no worse. Below we will share with you one of these recipes.
How tasty to cook a piglet with buckwheat in the oven?
Ingredients:
- carcass of a small suckling piglet - 4,5-5 kg;
- buckwheat - 1,5-2 kg;
- eggs - 8-10 pieces;
- onion-850 g;
- garlic - 5-6 heads;
- vodka - 150-175 ml;
- dark beer - 500 ml;
- ground black pepper - to taste;
- ground red pepper - to taste;
- vegetable refined oil;
- coarse salt.
Preparation
Before we begin to prepare a suckling pig in the oven, it must be marinated. To do this, peeled and squeezed through the press garlic, ground black and red pepper mixed in a suitable container. Proportions are determined according to their preferences and add, if desired, your favorite spices . We rub the resulting mixture with a pre-washed and dried carcass from all sides and from the inside. We also fill it with the mouth and ears of the animal, then put the carcass in the refrigerator for twenty-four hours.
At the end of the day, wipe the surface of the piglet with dry paper towels and prepare the filling. Buckwheat washed thoroughly, pour salted filtered water in a proportion of 1: 2 and cook until ready and absorbing the entire liquid on low heat. Simultaneously, boil hard boiled and clean the eggs, and then cut them into cubes. Onions are cleaned, shredded in cubes and wessed in a large frying pan with vegetable oil without a smell. Prepared buckwheat, prepared eggs and fried onions are mixed in a suitable container, add salt, ground black pepper and spices if desired. We fill the resulting pig with a piglet, so that its sides swell and take a natural shape and sew the abdomen with cotton thread.
Before we start baking the suckling pig in the oven, wrap the ears, piglet and tail of the carcass with foil and wipe off the surface with vodka, which will save it from the remains of moisture. After that, we grease the piglet abundantly with vegetable oil and lay it on a baking tray, placing under the bottom birch blocks of such thickness that the bird does not touch the bottom of the pan. This will get the most uniform crust from all sides and from below.
The oven is heated to 200 degrees and put in it a pan with a piglet. As soon as the top of the carcass starts to brown, reduce the temperature regime to 170 degrees and cook the dish for about two hours, from time to time, watering the carcass of the piglet with running down juices.
To give a ruddy crust a beautiful shade and additional flavoring qualities and special aroma, a dish for thirty minutes before the cooking is finished, water the carcass with dark beer. At the same time, remove the foil from the protruding parts and let them blush, increasing the temperature again to 200 degrees.