Roasted piglet

8 servings

120 minutes

Long, but festive and delicious. First, the piglet should be thoroughly rubbed with adjika and salt, and then baked, periodically greasing with butter. When choosing a piglet, it is better to take a "girl", it is less aromatic.

Energy value per serving

• Calories: 490.5
• Proteins: 90.4g
• Fats: 13.3g
• Carbohydrates: 3.3g

Ingredients

• Piglet: 3.5 kg
• Adjika: 30 g
• Grenades: 0.5 pc
• Salt: to taste
• Tkemali: to taste

Cooking steps

1. Thoroughly wash the gutted piglet and rub it with salt and adjika completely inside and out, not missing a single centimeter.

   Required ingredients:

   • Piglet: 3.5 kg
   • Adjika: 30 g
   • Salt:  to taste

2. Preheat the oven to 200 degrees and place the whole piglet on a baking tray for 1-1.5 hours. Periodically open and either baste the piglet's back with the released fat or brush it with butter.

   Required ingredients:

   • Piglet: 3.5 kg

3. You can check the pig's readiness by piercing the thickest part of the neck and looking at the juices that come out - they should be clear.

4. Once the piglet is ready, take it out of the oven, let it cool slightly, and cut it into small pieces. Pile the pieces haphazardly on a plate and sprinkle with pomegranate seeds. Enjoy the piglet more by dipping the pieces in tkhemali.

   Required ingredients:

   • Grenades: 0.5 piece
   • Tkemali:  to taste