Baked suckling pig

4 servings

90 minutes

A milk-fed piglet roasted in the oven is a true embodiment of Russian gastronomic tradition preserved since ancient times. The dish is characterized by the tenderness of the meat and richness of flavors due to a complex marinade that includes red wine, spices, and soy sauce. Marinating makes the meat incredibly juicy, while roasting at high temperatures gives it a golden crust. Special attention is paid to preserving the shape of the piglet during roasting, making the dish not only exquisite in taste but also impressive in presentation. This festive treat is traditionally served at celebrations, symbolizing abundance and hospitality. Its rich aroma and balance of sweetness, spiciness, and slight tartness make it a true decoration of the festive table.

Energy value per serving

• Calories: 878.8
• Proteins: 156.6g
• Fats: 23.7g
• Carbohydrates: 7.4g

Ingredients

• Gutted suckling pig: 3 kg
• Red wine: 100 ml
• Mustard: 2 tbsp
• Wine vinegar: 2 tbsp
• Soy sauce: 2 tbsp
• Olive oil: to taste
• Cinnamon: 0.5 tsp
• Paprika: 1 tsp
• Black peppercorns: to taste
• Dried basil: pinch
• Ground nutmeg: pinch
• Butter: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. To prepare the milk piglet, first make a marinade that will make the meat juicy, tender, and aromatic. For this, crush black peppercorns, nutmeg, paprika, and cinnamon in a mortar. Mix the crushed spices with salt and mustard seeds, then pour in red wine with soy sauce and vinegar. Mix the resulting mixture well and let it steep for a while. We will use this marinade to coat the piglet later.

   Required ingredients:

   • Black peppercorns:  to taste
   • Ground nutmeg:  pinch
   • Paprika: 1 teaspoon
   • Cinnamon: 0.5 teaspoon
   • Salt:  to taste
   • Mustard: 2 tablespoons
   • Red wine: 100 ml
   • Soy sauce: 2 tablespoons
   • Wine vinegar: 2 tablespoons

2. Thoroughly wash and dry the cleaned pig carcass. Make small cuts inside with a sharp knife (but do not pierce through!). Generously coat the pig inside and out with marinade. Place a suitably sized glass jar or bottle wrapped in food foil inside the pig. This will help the carcass maintain its shape during cooking.

   Required ingredients:

   • Gutted suckling pig: 3 kg
   • Olive oil:  to taste
   • Butter:  to taste

3. Place celery stalks and the marinated piglet in a baking dish and let it marinate for 40 minutes. Put the marinated piglet in the oven and bake for 1.5 hours at a temperature of 180–200 degrees. It is recommended to generously coat the tail, ears, and snout with butter and wrap them in foil beforehand.

   Required ingredients:

   • Gutted suckling pig: 3 kg
   • Salt:  to taste
   • Butter:  to taste