Old Russian pig with buckwheat porridge
6 servings
210 minutes
Old Russian piglet with buckwheat porridge is a dish infused with the spirit of Russian traditions. The roasted piglet, stuffed with fragrant buckwheat porridge with onions, eggs, and spices, is a true festive treat. Historically, this recipe was popular at princely and boyar feasts, symbolizing wealth and abundance. The taste of the dish is rich and intense: juicy meat harmonizes with the tender filling that absorbs the juices and aromas of the meat. It is served hot, often with a crispy crust drizzled with meat juice. This dish not only delights the palate but also serves as an ornament to any feast, creating an atmosphere of celebration and family comfort.
1
Soak a piglet up to 1.5 kg in cold water with a teaspoon of vinegar for two hours.
- Suckling pig: 1.5 kg
- Vinegar: 1 teaspoon
2
While the meat is marinating, you can make a filling from 1 cup of buckwheat and 3 cups of water.
- Buckwheat groats: 1 glass
- Water: 3 ml
3
The kidneys and liver of the pig are boiled separately, then mixed with fried chopped onion, buckwheat porridge, 3 finely chopped hard-boiled eggs, salt, and spices.
- Onion: 1 piece
- Buckwheat groats: 1 glass
- Chicken egg: 1 piece
- Salt: to taste
- Spices: to taste
4
Remove the piglet from the water, dry it well with a paper towel, stuff it with porridge, salt it, and place it in the oven at 200 degrees.
- Suckling pig: 1.5 kg
- Buckwheat groats: 1 glass
- Salt: to taste
5
Roast the dish for one and a half hours, occasionally basting the pig with juice.
- Suckling pig: 1.5 kg
