Suckling pig
20 servings
110 minutes
The recipe was shared by the chef of the restaurant "Ojakhuri" Badri Lemonjava.
1
Wash the piglet, clean it, rub the inside with lemon, salt, and adjika, and let it marinate for 6 hours.
- Lemon: 100 g
- Dry adjika: 120 g
- Gutted suckling pig: 4.5 kg
2
Then coat the skin with vegetable oil (wrap the ears and tail in foil) and bake in the oven at 180 degrees for 30 minutes, then raise to 220 degrees and bake for another hour.
- Vegetable oil: 100 ml
3
Cut the eggplants, bell peppers, and tomatoes in half lengthwise and remove the seeds. Place grated cheeses – a mix of 50 grams of suluguni and 50 grams of imeretian cheese – on the eggplants.
- Eggplants: 300 g
- Sweet pepper: 300 g
- Pink tomatoes: 250 g
- Suluguni cheese: 75 g
- Imeretian cheese: 75 g
4
Put grated cheeses (25 grams of suluguni and imeretian) and chopped spinach on the tomatoes and peppers.
- Suluguni cheese: 75 g
- Imeretian cheese: 75 g
- Spinach: 50 g
5
Place the vegetables in the oven to bake at 220 degrees for 10-12 minutes.
6
Place the cooked piglet on a platter and arrange vegetables and lettuce leaves beside it.
- Mixed salad leaves: 300 g