Piglet meat is considered the easiest for baking. Even a freshman's baked carcass will turn out very juicy and soft, all thanks to the presence of fat and youth of meat. You can grate the carcass with only salt and pepper, or you can complement the tastes of wine and citrus fruits - it will be delicious in both cases. Details on how to prepare a dairy piglet entirely in the oven, we'll talk further.
The recipe for a whole piglet in the oven
We suggest starting with the simplest recipe, for which the carcass is pre-salted for 24 hours, and only then goes to the oven. At the output you will get the most pure taste of the product and juicy meat.
Ingredients:
- carcass pig - 7.5-8 kg;
- water 1.4 liters;
- salt - 6 1/2 items;
- granulated sugar - 4 1/2 items;
- vegetable oil - 115 ml.
Preparation
First it is necessary to gut it and rinse the carcass carefully. Typically, this procedure for you makes a butcher. Now to a simple marinade for a suckling pig in the oven: if you have a container that can hold a carcass of an 8 kg piglet - excellent, otherwise use several dense packages. Dissolve salt and sugar in water, pour the brine into bags or container, and then place the pig. Leave the carcass for a day, not forgetting to turn it twice on the other side for uniformity of salting.
Remove the salted carcass. You can fill the abdomen and mouth with lumps of foil, but many bake a suckling piglet in the oven with buckwheat, rice and other cereals, and put a small apple in your mouth - the choice is yours.
Having given the desired position to the carcass, cover it completely with foil and place in the preheated oven for 120 hours for 3 hours. Next, remove the foil, brush the piglet with oil and return to the oven, the temperature of which is brought to 200 degrees. Bake for another 45-55 minutes, oiling the skin with oil every 15 minutes. If the ears or piglet of a suckling pig in the oven begin to burn, wrap them with foil. After baking, leave the carcass to stand for 20 minutes before cutting.
How to properly prepare a suckling pig in the oven?
In this recipe of preliminary marinating, the carcass will not be required, and the belly of the piglet will be filled with bread stuffed in English style and designed to absorb all the outstanding meat juices.
Ingredients:
- small poultry carcass;
- olive oil;
- red onions - 310 g;
- goose fat - 10 g;
- red wine - 340 ml;
- 1/2 loaf of bread;
- garlic - 3 teeth;
- leaves of sage - 6 pcs.
Preparation
Before you bake a suckling pig in the oven, prepare the filling for it. For the filling, inoculate onion semi- rings in goose fat (can be replaced with butter), until caramelized, about half an hour. Pour all the red wine and tomato until the liquid is evaporated almost completely. Mix the cubes of yesterday's bread with marmalade and
Now fill the gutted abdomen of the suckling pig with the bread mixture, and on the outside generously grate it with salt with butter and pepper. Lay the piglet, pulling its rear and front legs, put a lump of foil into your mouth. Place the pan with carcass in a preheated oven to 160 degrees. Preparation of 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 decays under the pressure of the knife. During cooking, make sure that the parts of the piglet are not burned, if necessary closing their ears and pencil foil.