Whole roasted piglet stuffed with buckwheat and mushrooms
25 servings
180 minutes
A whole roasted piglet stuffed with buckwheat and mushrooms is a true embodiment of culinary mastery and traditional European flavors. This dish, known since ancient times, is especially popular in Slavic and French cuisines where it symbolizes festive feasts. The milk-fed piglet, marinated in aromatic brine beforehand, becomes incredibly juicy while slow roasting gives it a golden crust and rich flavor. The filling of buckwheat and mushrooms adds textural complexity and subtle earthy notes that harmonize with the meat. Served with pickles and roasted vegetables, the piglet becomes the centerpiece of any celebration, highlighting the depth and richness of culinary traditions. Its aroma awakens the appetite while its taste leaves unforgettable impressions.
1
Prepare vegetables for brine: wash and cut the vegetables (onion, carrot, celery stalks, garlic) into small pieces.
- Onion: 2 pieces
- Carrot: 2 pieces
- Celery stalk: 1 piece
- Garlic: 1 head
2
Fry the vegetables, adding pepper and bay leaf.
- Black peppercorns: to taste
- Bay leaf: to taste
3
Fill with water and add salt (30 g per 1 L of water). Bring to a boil, turn off the heat, and let the brine cool.
- Salt: to taste
4
While the brine cools, prepare the pig: wash it thoroughly and carefully singe the bristles.
- Whole dressed suckling pig: 8 kg
5
Pour the prepared piglet with strained brine and leave it overnight.
- Whole dressed suckling pig: 8 kg
6
Roast buckwheat in a dry pan and soak for a couple of hours.
- Buckwheat groats: 250 g
7
Meanwhile, wash and slice the mushrooms, sauté them in butter with onions and Provençal herbs.
- Button mushrooms: 250 g
- Onion: 2 pieces
- Herbes de Provence: to taste
8
Drain the soaked buckwheat in a colander and mix with mushrooms and onions, adding salt and pepper to taste.
- Salt: to taste
- Black peppercorns: to taste
9
Remove the pig from the brine and prepare it for stuffing - sew the pig's belly, leaving space for a tablespoon.
10
Stuff the pig with a mixture of buckwheat and mushrooms and mix thoroughly.
- Buckwheat groats: 250 g
- Button mushrooms: 250 g
11
Secure the piglet's legs with wooden skewers and rope.
12
Place the piglet on a baking tray, secure the head (you can put bread wrapped in foil under the head), cover the ears, snout, and tail with several layers of foil.
13
Place vegetables around the piglet in the baking tray, add a little water, and put it in the oven preheated to 120 degrees for 2-2.5 hours depending on the size of the piglet.
- Onion: 2 pieces
- Carrot: 2 pieces
- Celery stalk: 1 piece
- Garlic: 1 head
14
During baking, periodically baste with the fat that forms (the more often, the better).
15
When the piglet is ready (to check, pierce the thickest part of the neck - clear juice should flow out), coat the piglet with horseradish, raise the oven temperature to 160, and bake until crispy.
- Horseradish-infused vodka: 150 ml
16
Place the piglet on a dish, removing the foil beforehand, and garnish with pickles if desired.
