Stuffed piglet
4 servings
150 minutes
Stuffed piglet is a luxurious dish of Russian cuisine, known since ancient times. It was previously served at banquets and celebrations as a symbol of abundance and hospitality. The secret of its flavor lies in the juicy meat of the young piglet, infused with the aroma of garlic, black pepper, and tender mushroom stuffing. Cooking in broth makes the meat remarkably tender, while the white sauce adds a noble texture. The presentation—a whole stuffed piglet, skillfully sliced and arranged—creates a festive effect on the table. This dish is best enjoyed in the company of loved ones, complemented by fresh vegetables and favorite side dishes.
1
Clean the scalded, gutted, and washed piglet, remove the meat from the bones, salt it a little, sprinkle with crushed garlic and black pepper. Roll it up and place it in a cold place.
- Suckling pig: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Finely chop the boiled mushrooms and add finely chopped fried onions. Stuff the prepared piglet with this filling, sew it up, and wrap it in cheesecloth or a napkin to maintain its shape. Place it in a pot, surround it with spices and bones, pour in broth, and cook for 1-2 hours until done.
- Fresh mushrooms: 1 kg
- Onion: 150 g
- Condiments and seasonings: to taste
3
When ready, carefully take it out onto a board, remove the napkin, choose the threads, cut into portions, and arrange on a plate to look whole. Pour white sauce on top. Garnish the dish with fresh vegetables. Side dish to taste.
