Piglet - recipe

If you are planning a banquet or a family celebratory feast, this dish will become the "nail" of the program and will undoubtedly decorate the festive table. The only complication is that the pig should be marinated for the night before cooking, otherwise this dish does not require any super-ingredients or abilities.

First, let's talk about how to choose a pig. First of all pay attention to the skin color. It should be evenly light pink, without bruising and bruising. The hoof should also be smooth and without cracks. Otherwise, you risk acquiring an unhealthy pig. The optimal weight of the carcass should be no more than five kilograms, firstly it will certainly fit into the standard oven as a whole. And secondly, it surely will be a suckling pig, if its weight is more, it is possible that, in addition to milk, the animal used the lure.

The recipe for a stuffed dairy piglet in the oven

In this recipe, we will tell you about a baked piglet with buckwheat and mushrooms.

Ingredients:

• bird of piglet - 5 kg;
• buckwheat - 250 g;
• mushrooms - 300 g;
• carrots - 1 piece;
• honey - 1 tbsp. a spoon;
• soy sauce - 2 tbsp. spoons;
• garlic - 1 tooth;
• vegetable oil - 160 ml;
• lemon - 1 piece;
• salt - 2 tbsp. spoons;
• rosemary - 1 branch;
• paprika - 1 tbsp. a spoon;
• pepper white, garlic sublimated - for 0.5 teaspoons.

Preparation

To get rid of useless bristles, the skin where the hairs are visible should be poured with boiling water. Then with the help of a knife with scraping movements we easily remove all unnecessary vegetation. Rinse in running water from the remains of blood and bristles and dry well with a towel.

Prepare the marinade: mix the salt, white pepper, dried garlic, zest and juice of one lemon, leaves from a sprig of rosemary and 80 ml of butter. All this is mixed and we rub the pig outside and inside. We wrap it in a food film and send it to marinate for the night in the refrigerator.

For the filling of mushrooms, cut into quarters, carrot, grate on a grater, chop the onion melenko.

We will fry vegetables in a frying pan and there we will send dry buckwheat. Well stir it with vegetables and fry for about three minutes. Next, pour half a liter of boiling water, salt and cover with a lid. We do not need fully cooked buckwheat, so after 5 minutes of boiling turn off the fire and transfer it to another bowl so that the filling cools down.

We take the piglet from the film and wipe it off from the outside with a towel. Inside, on the ridge rubbing one slice of garlic. Stuff stuffing on ¾, because buckwheat will absorb the juice, it will be cooked in the oven and will increase in size. Sew a piglet or chop the edges with bamboo skewers. We bind the legs, the patch and ears with foil to prevent burning. From the foil we make a ball and insert it into the mouth so that we can then put it there, a tomato for example. Through the whole body of the needle make holes to evaporate excess fluid. A little pour oil, sprinkle with paprika and eat well the whole pig. We put in the oven at 180 degrees. In total, the dish is baked for 1.5 hours, but every half an hour we take out and lubricate the glaze from soy sauce and honey to make a tasty crust. Half an hour before the readiness, we remove the foil from the ears and patch so that they too brown.