Roasted Piglet
4 servings
100 minutes
Roast piglet is one of the most exquisite dishes of Russian cuisine, traditionally served at festive banquets. Its history dates back to ancient times when roasted meat symbolized abundance and a festive mood. The tender, juicy meat of the piglet absorbs the aroma of butter and sour cream, forming an appetizing golden crust. The cooking process requires careful handling of the carcass, subsequent marinating, and gradual roasting to preserve the juiciness of the meat. Serving it with buckwheat porridge and chopped eggs makes the dish hearty and harmonious. The exquisite taste and crispy crust make roast piglet a true decoration of the festive table, while its rich aroma attracts guests, promising an unforgettable gastronomic pleasure.
1
Dry the scalded pig with a towel, lightly rub flour on the areas where bristles remain, and singe it over the fire. Then, cut the belly and chest along from tail to head, remove the entrails, and cut the thick intestine by slicing the pelvic bone; thoroughly wash the pig in cold water. After that, cut the spinal bone in the neck area lengthwise.
- Piglet: 1 piece
2
Salt the piglet inside, place it on a baking tray back up, lightly coat with sour cream, drizzle melted butter from a spoon, add 1/4 cup of water to the tray, and roast in the oven for 1 - 1.5 hours. To achieve a crispy brown crust, baste it several times with the fat that forms in the tray during roasting. The piglet is roasted whole or cut in half along the spine.
- Piglet: 1 piece
- Sour cream: 1 tablespoon
- Butter: 50 g
3
Remove the cooked piglet from the tray and prepare the sauce. For this, place the tray on the fire, evaporate the remaining liquid, drain the fat, and pour 1 cup of hot meat broth or water into the tray, boil, and strain through a sieve.
- Butter: 50 g
- Piglet: 1 piece
4
When serving, place buckwheat porridge on a heated dish and sprinkle with chopped eggs. First, cut the pig into two parts, removing the head, then chop each half into crosswise pieces, laying them on top of the porridge in the form of a whole carcass, placing the cut head beside it. Pour over the fat obtained from frying, adding oil. Serve the gravy separately in a sauceboat.
- Piglet: 1 piece