Piglet in the oven

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Usually, at home, milk pigs are prepared, weighing from 3 to 8 kilograms, but if you have the conditions (a private house with your own stove), then you can afford to cook a pig weighing up to 20 kilograms and even more .

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Piglet in the oven
Yields12 Servings
Prep Time1 dayCook Time2 hrs 30 minsTotal Time1 day 2 hrs 30 mins
Recipe ingredients
 1 milk piglet
 melted butter
 olive oil
 spices
 vegetables
 salt

It is no secret that the pig cooked in the oven will turn out to be tastier - the smoked smoke aroma increases the taste of the meat.
Today we will try to understand the intricacies of preparing a milk pig in an ordinary home oven.
The first thing to do is purchase a piglet in the market. Usually on the shelves, piglets are peeled and prepared with an open belly.

Cooking milk piglet in the oven step by step with a photo
1

Before you start cooking, the piglet should be properly treated - remove bruises that may be on the carcass, stigma on the ears, traces from the stamp of the veterinary services (you do not need to remove the skin, just scrape it off), as well as hairs that always remain in the ears and between legs.
Hair is best removed with a flame. If the pig is small, this can be done directly in the kitchen on a gas stove. A large piglet is best treated in the courtyard with a blowtorch.

2

Wash the cleaned piglet thoroughly with warm water. Grate the body of the piglet with salt and seasonings, both the outer side and the inside. Leave alone at least 8-10 hours at room temperature.
Choose seasonings to your liking; you can use pork marinade.
To completely relieve the smells of seasonings in the meat, wrap the carcass in cling film or put in a large plastic bag.

3

It is better to season and salt in the evening so that the piglet marinates all night. In the morning, remove the piglet from the bag and wipe the skin dry with a paper towel or kitchen towel.

4

After the skin is wiped dry, it is necessary to determine the filling. Typically, the filling is put in to hold the shape of the pig, as an empty pig after the oven can noticeably change its shape.
Many housewives use buckwheat or onion and sage as the filling. Vegetables and fruits can also be used. If you decide to use buckwheat, then cook and fry the buckwheat in a pan with onions.

5

Fill the piglet’s abdomen with cooked buckwheat. Fill all cavities so that the piglet with its shapes becomes like a living piglet.

6

If you decide to invest vegetables or fruits, then also put everything in the abdomen of the pig.

7

To sew up the trouser cavity, use wooden skewers about 10 centimeters long. Retreat about the edge of the cut in the abdomen of the piglet by 2.5 centimeters and pierce with a skewer of the joint - two opposite edges of the cut in the belly. The distance between the skewers should also be 2.5 centimeters. The number of skewers depends on the length of the abdominal incision.
After the skewers are strung, take a thread about a meter long and wrap the skewers in a figure eight. Use a thick cotton thread for the seam.
To close the edges of the cut in the abdomen of the pig, it is necessary to tighten the thread as much as possible during winding. Tie a knot at the end and remove the excess thread.

8

After suturing the abdomen, wipe the entire body of the piglet with vodka or alcohol. This will remove all moisture that is present on the skin of the pig. Next, lubricate the whole body of the piglet with ghee. Do not spare the oil, it will help the piglet acquire a golden color.
Ears, tail and patch should be wrapped with foil so that they do not burn. The tail can not be wrapped in foil and make a small hole (the anus is also suitable) in the body and fill there.
In a piggy’s mouth, put a foil bun or potato to keep your mouth open. In my opinion, this will be done so that the inside of the head does not remain moist.
In a baking sheet, it is advisable to spread the piglet with its stomach in the bottom, however, if you do not succeed, then there will be nothing scary.

9

Lubricate liberally with olive or vegetable oil, and put the pig there. If your piglet is plump, then use a sharp knife to make not deep incisions in the back.
Preheat the oven to a temperature of 200 degrees and send a baking tray with a pig there.

10

After 30 minutes, open the oven and see how much fat and meat juice have accumulated in the pan. If fat is low, then water the piglet with warm olive oil.

11

An hour later, maybe even earlier, when the skin of the piglet begins to brown, it is necessary to reduce the temperature in the oven to 170-180 degrees.
After this, pour fat, which is gained in the baking sheet. Watering must be repeated strictly every 15 minutes so that the skin does not dry out. If the piglet lies on your side, you can turn it.

12

Pour the piglet with a dark beer. Dark beer affects the pigment's skin color.

13

The approximate cooking time is 5 kg. Piglet for at least 2 hours in the oven.

14

Try to serve the whole pig on the festive table - this is the whole highlight of this festive dish. To do this, first transfer the finished pig to a suitable dish. Remove the foil, than you protected the ears and the patch from heating. Remove from the mouth a bun of foil, or potatoes (which you put out to keep your mouth open) and put an apple in its place. Garnish with greens, lettuce and pickled vegetables and fruits.

15

And you need to cut it right on the table, when all the guests will gather and appreciate your work.

16

In my opinion, so much information will be sufficient for you to be able to prepare a piglet for the holiday table yourself.
If something is not clear, ask questions using comments.

CategoryCuisineCooking MethodTags,

Ingredients

Recipe ingredients
 1 milk piglet
 melted butter
 olive oil
 spices
 vegetables
 salt

Directions

Cooking milk piglet in the oven step by step with a photo
1

Before you start cooking, the piglet should be properly treated - remove bruises that may be on the carcass, stigma on the ears, traces from the stamp of the veterinary services (you do not need to remove the skin, just scrape it off), as well as hairs that always remain in the ears and between legs.
Hair is best removed with a flame. If the pig is small, this can be done directly in the kitchen on a gas stove. A large piglet is best treated in the courtyard with a blowtorch.

2

Wash the cleaned piglet thoroughly with warm water. Grate the body of the piglet with salt and seasonings, both the outer side and the inside. Leave alone at least 8-10 hours at room temperature.
Choose seasonings to your liking; you can use pork marinade.
To completely relieve the smells of seasonings in the meat, wrap the carcass in cling film or put in a large plastic bag.

3

It is better to season and salt in the evening so that the piglet marinates all night. In the morning, remove the piglet from the bag and wipe the skin dry with a paper towel or kitchen towel.

4

After the skin is wiped dry, it is necessary to determine the filling. Typically, the filling is put in to hold the shape of the pig, as an empty pig after the oven can noticeably change its shape.
Many housewives use buckwheat or onion and sage as the filling. Vegetables and fruits can also be used. If you decide to use buckwheat, then cook and fry the buckwheat in a pan with onions.

5

Fill the piglet’s abdomen with cooked buckwheat. Fill all cavities so that the piglet with its shapes becomes like a living piglet.

6

If you decide to invest vegetables or fruits, then also put everything in the abdomen of the pig.

7

To sew up the trouser cavity, use wooden skewers about 10 centimeters long. Retreat about the edge of the cut in the abdomen of the piglet by 2.5 centimeters and pierce with a skewer of the joint - two opposite edges of the cut in the belly. The distance between the skewers should also be 2.5 centimeters. The number of skewers depends on the length of the abdominal incision.
After the skewers are strung, take a thread about a meter long and wrap the skewers in a figure eight. Use a thick cotton thread for the seam.
To close the edges of the cut in the abdomen of the pig, it is necessary to tighten the thread as much as possible during winding. Tie a knot at the end and remove the excess thread.

8

After suturing the abdomen, wipe the entire body of the piglet with vodka or alcohol. This will remove all moisture that is present on the skin of the pig. Next, lubricate the whole body of the piglet with ghee. Do not spare the oil, it will help the piglet acquire a golden color.
Ears, tail and patch should be wrapped with foil so that they do not burn. The tail can not be wrapped in foil and make a small hole (the anus is also suitable) in the body and fill there.
In a piggy’s mouth, put a foil bun or potato to keep your mouth open. In my opinion, this will be done so that the inside of the head does not remain moist.
In a baking sheet, it is advisable to spread the piglet with its stomach in the bottom, however, if you do not succeed, then there will be nothing scary.

9

Lubricate liberally with olive or vegetable oil, and put the pig there. If your piglet is plump, then use a sharp knife to make not deep incisions in the back.
Preheat the oven to a temperature of 200 degrees and send a baking tray with a pig there.

10

After 30 minutes, open the oven and see how much fat and meat juice have accumulated in the pan. If fat is low, then water the piglet with warm olive oil.

11

An hour later, maybe even earlier, when the skin of the piglet begins to brown, it is necessary to reduce the temperature in the oven to 170-180 degrees.
After this, pour fat, which is gained in the baking sheet. Watering must be repeated strictly every 15 minutes so that the skin does not dry out. If the piglet lies on your side, you can turn it.

12

Pour the piglet with a dark beer. Dark beer affects the pigment's skin color.

13

The approximate cooking time is 5 kg. Piglet for at least 2 hours in the oven.

14

Try to serve the whole pig on the festive table - this is the whole highlight of this festive dish. To do this, first transfer the finished pig to a suitable dish. Remove the foil, than you protected the ears and the patch from heating. Remove from the mouth a bun of foil, or potatoes (which you put out to keep your mouth open) and put an apple in its place. Garnish with greens, lettuce and pickled vegetables and fruits.

15

And you need to cut it right on the table, when all the guests will gather and appreciate your work.

16

In my opinion, so much information will be sufficient for you to be able to prepare a piglet for the holiday table yourself.
If something is not clear, ask questions using comments.

Piglet in the oven
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