Stuffed suckling pig
10 servings
140 minutes
Stuffed milk piglet is a traditional dish of Russian cuisine, symbolizing festive feasts and culinary mastery. Its history dates back centuries when roasted piglets adorned noble banquets. The thin golden crust, juicy meat, and aromatic stuffing made from buckwheat porridge, liver, mushrooms, and spices create a unique flavor. The dish has a rich, harmonious aroma with light wine and spicy notes. It is cooked slowly to preserve the tenderness of the meat and infuse it with the flavors of the filling. The stuffed piglet is served whole, decorating the table and becoming its centerpiece. It pairs perfectly with vegetables and spicy sauces. Such a treat is not only a gastronomic pleasure but also a tribute to Russian culinary traditions.
1
Scald the piglet, scrape it, and char it with a torch. Rinse and dry it. Starting with the ribs, carefully cut and remove all the bones, leaving only in the legs. Rub the inside with salt and pepper, sew up the belly with thick thread, but not completely. Place the piglet in a tray, rub with brandy, and refrigerate for 8-10 hours.
- Gutted suckling pig: 4 kg
- Brandy: 100 ml
2
For the filling, soak the mushrooms in 2 cups of hot water for 20 minutes. Then bring to a boil, immediately strain, filter the mushroom broth, rinse the mushrooms, and chop them coarsely. Fry the buckwheat in a pot with thick bottom in vegetable oil, pour in the boiling mushroom broth. Bring to a boil, add salt. Cook on low heat without a lid for 20 minutes.
- Dried porcini mushrooms: 50 g
- Buckwheat groats: 1 glass
- Vegetable oil: 1 tablespoon
- Meat broth: 400 ml
- Ground black pepper: pinch
3
Cut the beef and chicken liver into small pieces. Chop the onion and garlic. Also, chop the bacon and fry it in butter over medium heat for 4 minutes. Add the liver and cook for 5 minutes. Remove the liver with a slotted spoon onto a plate. In the same pan, fry the onion until golden, for 10 minutes. Add the garlic and mushrooms, and cook for 3 minutes.
- Beef liver: 250 g
- Chicken liver: 250 g
- Onion: 2 pieces
- Garlic: 2 cloves
- Bacon: 150 g
- Butter: 2 tablespoons
4
Pour in 100 ml of wine and cook until the liquid evaporates completely. Add the broth, bring to a boil, and cook on high heat for 6 minutes. Return the bacon and liver to the pan, bring to a boil again, remove from heat, and let cool. Add the cooked buckwheat and lightly beaten eggs, season with salt and pepper, and mix thoroughly.
- Dry white wine: 400 ml
- Meat broth: 400 ml
- Chicken egg: 2 pieces
- Ground black pepper: pinch
5
Stuff the piglet with the prepared filling, sew the cut closed. Place the piglet on a baking tray seam side down, grease with lard, cover with foil, and cook in a preheated oven at 200 °C for 1.5 hours. Remove the foil, wrap the ears and snout with pieces, pour the remaining wine over the piglet, and cook for another hour.
- Rendered pork lard: 50 g
- Dry white wine: 400 ml