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.
1
Thoroughly wash the gutted piglet and rub it with salt and adjika completely inside and out, not missing a single centimeter.
- Suckling pig: 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.
- Suckling pig: 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.
- Pomegranates: 0.5 piece
- Tkemali sauce: to taste
