Forgotten recipes: suckling pig and its dishes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

No festive feast is complete without meat dishes, hot and cold. It is this product that gives the body a feeling of satiety and the necessary energy, strength for further life. Therefore, the culture of cooking meat of various varieties and types is extremely high in almost every nation. And we will remember such a spicy, and once traditional dish, like suckling pig. After all, these are good old recipes of Russian national cuisine.

For those who are not in the know

First, let's clarify what a suckling pig is. This is a pig that at the time of slaughter fed on mother's milk and did not eat any other food. Gutted (heart and liver remain), it should weigh from 1 to 5 kg. It can be less, but there will be not enough meat there. Most importantly, the suckling pig is almost dietary. The meat in it should still be free of fat.layers. Then its taste will be special, the one for which the dish is valued!

Cooking Methods

And now about cooking methods. Practically in the cuisine of every people of Europe there are a couple of branded recipes. This is a suckling pig in the oven, and on a spit, and fried, and stuffed, and so on, so on, so on. Here are some interesting options:

Method 1, cold

Gutted carcass pre-scald, scrape off the bristles, carefully singe. Then wipe it thoroughly to remove traces of soot and soot from the skin, the remnants of bristles. On the inside of the carcass, the spine is hemmed so that it can be slightly bent and easier to process. Next, the suckling pig on the outside is thoroughly rubbed with lemon so that the juice soaks the skin. Then the meat is placed in cold water for a couple of hours - so that it is soaked, cleansed of blood, etc., so that the burnt smell comes out. The next stage - the carcass is wrapped in a linen napkin, tied to a stick, which is placed across the cast iron, so that the suckling pig is inside, cold water is poured, where s alt, roots and other spices are put, the meat is boiled for about an hour and a half. It is important that the broth boils quite a bit, just a little! Thanks to this, the meat will not scale!

The finished carcass is taken out, cut into portions and placed back in the broth. The meat is cold there. It must be served with horseradish, which is cooked with sour cream. Meat jelly, stewed or boiled vegetables, porridge are suitable as a side dish. Although in the old days they ate it just like that, only with horseradish.

Recipe 2,hot

And here is another primordially Russian recipe, when piglets were cooked for Vasil, i.e. on the day of St. Basil, or on the Old New Year. It is stuffed, as expected, with buckwheat porridge, the most common in Russia. So, we need a suckling pig. It should be bought in such a way that it weighs one and a half to two kilograms. You will also need two hundred gr. buckwheat, 120 gr. melted butter, medium-sized onion, 5 hard-boiled eggs, 100 gr. vodka, boiled carrots, a bunch of parsley and other greens, seasonings, a couple of olives, s alt. The dish is prepared in this way:

• The carcass is processed, cleaned of bristles, gutted, if not bought ready-made. Rinse well inside and out, then dry thoroughly with paper towels. The meat is well rubbed with s alt inside.
• The filling is put inside the whole carcass. To do this, buckwheat is washed and boiled in s alted water until ready, crumbly. Then the onion is finely chopped, fried in oil until golden brown. Eggs are crumbled, mixed with frying, added to porridge, and all the minced meat moves into a piglet. Then the abdomen needs to be sewn up well.
• Outside, the carcass is carefully treated with s alt, moistened with vodka until the skin becomes hard. Now the piglet is placed on an oven tray. Here the subtlety of technology is important. On a baking sheet you need to lay out thin chips, preferably birch or fruit tree. And on them - a carcass. Top with melted butter and - in the oven, preheated from 180 to 200 degrees. Or just on culinary foil, without chips. When the skin grabs a "blush", reduce the temperature in the oven to 160-150 degrees. Now the hostess should be careful and pour the juice that forms during baking on the carcass every 10 minutes.



So that the piglet, ears and legs, as well as the tail of the piglet are not charred, they must be wrapped with cooking foil.

The roast is ready - it should be cut properly. The back of the piglet is cut along the entire spine while the carcass cools down a bit. Then the threads are cut, the porridge is neatly laid out. The pig itself is cut into portions and again folded, as a whole, into a large dish. From all sides it is surrounded by porridge. For decoration, you can chop boiled carrots in circles and sprinkle with herbs. Instead of eyes, insert olives, into the mouth - a bunch of parsley or a green apple.

Recommendations

The crust on the piglet will be more crispy and ruddy if it is well greased with soy sauce before baking. And you can stuff not only with porridge, but also with a liver with a heart, and with another liver. The main thing is more spices in this case, especially lavrushka, allspice peas, cumin and coriander.