Matt Tebbutt's Roasted Suckling Pig with Beetroot & Potatoes

Whole Oven Sucking Pig Recipes

A piglet is considered to be dairy if it is three months old and is still sucking its uterus. Such an animal has very tender and aromatic meat, which cannot be compared with anything else. An appetizing carcass is baked whole with and without filling, and also cooked on a spit.

Let's take a look at the detailed instructions for preparing the festive dish, which was also served on the table for the kings.

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Suckling pig on a spit

This dish has its own subtleties, which must be taken into account in order to get a really tasty dish with an appetizing crust and tender pulp. It is best to use birch charcoal, which gives the meat its original flavor. In general, the prepared ingredients are enough for 8 servings.

For cooking, take: piglet.

  1. for brine: 2.5 l of water, 0.5 tbsp. sea ​​salt and 1 tbsp. a spoonful of spices;
  2. for the marinade: 4 tbsp. table vinegar, 2 tbsp. tablespoons of sea salt and allspice, 1 teaspoon of red pepper, 3 onions and 2 hot peppers.

Cooking instructions:

Whole Oven Sucking Pig Recipes
  1. the pig carcass must be thoroughly rinsed both outside and inside. Then, using paper towels, pat it dry. To prepare the brine, mix the salt and spices and then dissolve the mixture in water. To quickly and well salt the meat from all sides, you need to take a large syringe and chop the carcass with the prepared brine, without missing the legs, head, etc .;
  2. the prepared pig, tie it tightly on all sides with fishing line. In the event that there are special clamps for the carcass, then use them. It's time to put the pig on a spit and set it over the fire. Turn the carcass constantly to cook evenly;
  3. you need to make a marinade for frying by peeling the vegetables and cutting them into thin rings. Combine in a separate container and add the rest of the ingredients. Now you need to grease the carcass with marinade from all sides. This procedure must be repeated every 40 minutes. This procedure will ultimately allow you to get a beautiful and fragrant crust. On average, the meat will cook for 4-5 hours. To check the readiness, it is necessary to deeply pierce the carcass in the thickest place and clear juice should stand out from the hole. All that remains is to remove the pig, decorate and serve.

suckling pig in wine marinade

It is believed that the best marinade for pork is wine, which makes the meat juicy, tender and verydelicious. Serve the dish hot with a light side dish, such as vegetables. The prepared ingredients are enough for about 8 servings.

The recipe for this suckling pig includes the following products: 2.5 kg pig, celery, 0.5 tbsp. dry red wine, 2 tbsp. tablespoons of mustard beans, balsamic and soy sauce, as well as vegetable and butter, 0.5 teaspoons of ground cinnamon, 1 teaspoon each of paprika and peppercorns, salt, nutmeg and dry basil.

Instructions for cooking meat in a wine marinade :

Whole Oven Sucking Pig Recipes
  1. since we will cook in a marinade, it is with it that we need to start. Combine the basil and other herbs in a mortar. Grind everything well to reveal the aromas of the spices used. Put them in a bowl, add salt, and then add wine and soy sauce. Mix everything and then add the mustard, oil and vinegar. Mix again and let sit for a while to infuse;
  2. now we turn to the carcass, which must be thoroughly washed and dried, both outside and inside. After that, make incisions along the length, but do not pierce too deep. Such a manipulation will allow the meat to be thoroughly marinated. Thoroughly brush the carcass on all sides with the prepared marinade. Take a bottle and wrap it in foil, then place it inside to keep the pig in shape;
  3. Take a baking dish and place the celery on the bottom and place the carcass. Leave everything for 45 minutes so that the piglet meat is soaked in the aromatic mixture. After that, grease the tail, ears and heels with prepared butter, and then wrap the same places with foil. This will prevent these delicate parts of the carcass from burning. Preheat the oven to 200 degrees. Place the pan and bake for 1.5 hours. Serve garnished with vegetables and herbs.

Stuffed suckling pig with liver

We suggest considering an original recipe that is ideal for a festive table. The unusual filling makes the dish very tasty and satisfying. You can simply serve a light salad or snacks with it.

For this recipe for preparing a suckling pig, you should take the whole: a pig weighing about 5 kg, 385 ml each of white wine and broth, 1 tbsp. buckwheat, 2 cloves of garlic, 255 g of chicken and beef liver, a couple of onions, 55 g of dried mushrooms and lard, a couple of eggs, 125 ml of brandy, salt, pepper, 2.5 tbsp. tablespoons of butter and 1 tbsp. a spoonful of vegetable oil, and another 175 g of bacon.

How to cook whole stuffed suckling pig in the oven:

Whole Oven Sucking Pig Recipes
  1. First, pour boiling water over the carcass, scrape it off, and then burn it with a burner. After that, it must be thoroughly rinsed inside and out, and dried. The next step is to cut the carcass with a sharp knife starting from the ribs, carefully remove the bones, ohputting only legs. Then rub the inside with salt and pepper. To cook the whole pig, it must be carefully sewn up with fishing line, but not completely, in order to be able to fill the belly with the filling. Put the blank in the mold, brush with brandy on all sides and leave in the cold for 10 hours;
  2. to prepare the filling, pour the mushrooms with a couple of glasses of boiling water and leave for 25 minutes. After that, put them on the stove, boil and overturn in a colander. Rinse the mushrooms and cut into pieces. Take a saucepan with a thick bottom, heat the oil there and fry the buckwheat on it, and then pour in the strained broth left after boiling the mushrooms. After boiling, add pepper and salt. Cook for 20 minutes. at minimum heat;
  3. now go to the liver, which needs to be washed, removed all excess and cut into pieces. Peel the onion and garlic and chop finely. Chop the bacon and sauté it in oil until golden brown. Then add the liver there and cook for another 5 minutes. After the time has passed, put everything in a separate bowl. In the same oil, fry the onion until golden, and then add the garlic and mushrooms. Cook everything for 3 minutes. After that, pour in 0.5 tbsp. wine and cook until it evaporates;
  4. it's time to pour in the broth and after boiling, cook everything for 6 minutes. over high heat. Add the bacon and liver and boil again. After that, remove the container from the stove and cool. Put buckwheat and pre-beaten eggs to the liver, and also put salt and pepper. Mix everything well to distribute the ingredients evenly;
  5. now take out the piglet and fill it with the tightly prepared filling and sew the incision completely. Place the carcass in a baking dish with the seam down, brush it with lard and wrap it in foil. Bake in the oven, which must be preheated to 200 degrees. Cooking time - 1.5 hours. After that, remove the foil and wrap it only on the ears, penny and tail. Pour the remaining wine over the pig and cook for 1 tsp.

We have offered the most popular options for cooking suckling pig, and whatever recipe you choose, the dish will turn out to be very beautiful and tasty.

Using the recipe for stuffed pig, you can experiment with the filling, for example, put fruits, prunes, herbs, vegetables, etc.

Whole Suckling Pig - Graphic - BQQ Rotisserie with Homemade Apple Sauce

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