Baked pig: ingredients and cooking method

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

People knew a lot about food many centuries ago. On the occasion of the big celebration, they tried to prepare the most delicious and exquisite dishes. Perhaps that is why a roasted pig often stood on the festive table of the kings. To appreciate this dish, you need to know how to cook it correctly.

The most natural option

When cookbooks were first published, there were no ovens or microwaves. Back then, roasted pig could only be cooked in the most ancient way.

To do this, they used a skewer and an open fire. Nowadays, this option is used during a picnic. From the products you will need the carcass of the animal itself, s alt with spices or a pre-prepared marinade. All actions must be done clearly and in a timely manner:

1. First, you should make a fire and let the firewood burn out.
2. Before baking, the carcass must be prepared. This is easy to do in two ways. First, marinate. Second, rub with s alt and seasonings.
3. Then take the prepared carcass and put it on a skewer. You should start with the tail. The rod mustpass near the spine so that the pig does not turn.
4. Set the skewer with the pig on the stand and do not forget to turn it periodically. Otherwise, a bubble may form on the skin, which, when burst, will spoil the appearance of the dish.

A roasted pig is considered ready when the knife will easily pass through the meat to the very bones, and blood will not ooze from the resulting hole.

Meat no frills

Meat dishes cooked in a Russian oven are very tasty. In the villages, the hostesses did just this:

1. Before starting work, the carcass had to be sprinkled with flour and singeed so that no bristles remained on it.
2. After this, the pig must be cleaned, freed from the insides and marinated for 5-6 hours. As a brine, a solution that includes s alt, vinegar, pepper, bay leaf, spices, as well as garlic or onions is suitable.
3. Then the carcass must be laid on a metal sheet. Today there is a pan for this. From above, it is better to coat the skin with vegetable oil, and wrap the ears and piglet with foil.
4. The cooking process takes at least 3 hours. During this time, it is necessary to constantly monitor the condition of the top layer, watering it with the juice that stands out.

The baked pig is very tender and fragrant. Before serving, it can be decorated with fresh herbs, vegetables or fruits. Any of these options will be successful.

Cuisines of different countries

Interestingly, in the capital of the Philippines, a whole roasted pig is consideredsignature and almost national dish. It is served in all cafes and restaurants. There is even a separate quarter in the city where such meat is prepared in large quantities. It can be ordered through the store, which is located on the back side of the institution. Roasting is done on a spit.

The carcasses of animals weighing from 5 to 10 kilograms are mainly used. First, they are cleaned and washed thoroughly. The meat must be clean. After that, generously rub with a mixture of ground pepper, sea s alt and garlic. The combination of products is quite good. Then the carcass is put on a spit and roasted for several hours right over hot coals. The process is monitored by a special worker who periodically rotates the skewers. The meat is very soft, and the crust is brightly colored and crispy. In Manila, such a dish is called "lechon". Every tourist considers it his duty to try it.

How to deal with suckling pigs?

As a rule, a piglet that is no more than two months old is considered dairy. At this time, he still drinks his mother's milk, so his meat is juicy and very tender. It usually has a specific smell that not everyone likes. The piglet smells of milk, which is why it is called so. Baked suckling pig is a real delicacy.

Nevertheless, it is not difficult to prepare it at all. True, you will need many different ingredients. For one carcass weighing 2.5 kilograms: 2 tablespoonssoy sauce, grain mustard and balsamic vinegar, ½ cup red wine, a bunch of celery, 140 g vegetable oil, 1 teaspoon each of peppercorns and paprika, a little s alt and butter, as well as a pinch of cinnamon, nutmeg and dry basil.

After all the products are assembled, the main process begins:

1. First, the carcass must be washed, dried with a towel, and then pricked from the inside with a sharp knife in several places.
2. Prepare the marinade from the rest of the ingredients. You need to start with solid ingredients (walnut, pepper, cinnamon and paprika), rubbing them with a pestle in a mortar.
3. Coat the pig on all sides with the prepared mixture.
4. To keep the carcass in shape, you can insert a regular bottle wrapped in foil inside. Now you can put it in a baking sheet and leave to marinate for 40 minutes.
5. After this, the pig must be sent to the oven or oven.

It will be ready in an hour and a half.

Georgian piglet

In the East, meat is treated with great respect. The preparation of such a dish is a real ritual. For example, experienced Georgian chefs know many interesting recipes.

They can tell you how to bake a pig in the oven. To do this, you only need a carcass weighing up to five kilograms, 60 grams of butter and 5 tablespoons of adjika.

There is nothing unusual about this recipe:

1. First of all, you need to grind the oil with adjika until thick,as homogeneous as possible.
2. Coat the washed and dried carcass with the prepared mixture, and then put on a baking sheet and put in the oven, which has already been preheated to 190-200 degrees.
3. During baking, the product should be constantly poured with juice, which runs onto the tray. Readiness can be determined with a long needle. You just need to pierce the pig in the shoulder area, where the layer of meat is the thickest. Juice should come out of the hole, not blood.

Now the finished pig can be taken out and transferred to a dish. To make guests feel more comfortable, the meat can be cut into portions.

Recipe for every day

For home use, you can offer a recipe for roasted pig with minced meat. This method is very practical, as there is little meat in the pig itself.

For cooking, you will need a carcass weighing a little more than one and a half kilograms, 35 g of sunflower and 50 g of animal oil, ½ kilogram of buckwheat, a tablespoon of flour, 100 g of honey and a little cranberry.

Cooking method:

1. Rinse the pig under water and then dip in boiling water to easily remove the hairs.
2. After that, singe, sprinkle with flour, and then wash clean.
3. Remove all bones (except legs and head).
4. Cook minced meat. To do this, add s alt and the insides of a pig fried with onions to the porridge boiled from buckwheat.
5. Fill the inside of the carcass with the prepared mixture and then sew up the incisionthick thread.
6. Coat the workpiece with vegetable and then butter.
7. After that, carefully place it on a baking sheet and put in the oven for 1.5 hours.
8. Turn the pig on the other side and leave for another hour. Piglet and ears must be covered with foil.
9. Make a small incision on the back of the finished product to release steam.
10. As a sauce, prepare a mixture of cranberries, honey and flour. To do this, it must be boiled over low heat until it thickens.

This dish will look very beautiful on the table.

Photo Help

The first time cooking is always difficult. What should the hostess do if she does not know how a roasted pig is made? The photo in this case will help to control the work at each stage.

You need to stock up on groceries first. You will need a pig weighing 5 kg, pepper, garlic, s alt and sour cream (or cream).

Now you can start work:

1. From grated garlic, s alt and pepper, prepare a mixture, which rub the washed pig carcass on all sides.
2. After that, coat it well with sour cream on the outside.
3. Put the product on a greased baking sheet or in a mold.
4. Send to the oven for a couple of hours. More time may be needed. Readiness is best determined by making a small puncture. Be sure to remember to close your ears and nose.

Boiled rice or vegetables in any form are suitable for this dish. If desired, the pig itself can be decorated,using mayonnaise, herbs and fresh vegetables for this.