How to cook suckling pigs recipes. Piglet recipes. Stuffed, baked, fried, pig on a spit. Fake pig

31.12.2023

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13.11.13

"Is there a piglet?" - Chichikov asked this question to the standing woman.
- Eat.
- With horseradish and sour cream?
- With horseradish and sour cream.
- Give it here!
"Dead Souls" N. Gogol

New Year and Christmas are the most favorite holidays in our country and every housewife wants to distinguish herself with her ability to prepare delicious holiday dishes. One of the most beautiful and festive New Year's dishes is a whole suckling pig. This dish is typical for Russian, Georgian, Italian, Spanish and many other world cuisines. Everything is clear about Russian cuisine; piglets were the main treat on the royal table: fried to an appetizing crisp with an apple in the teeth. Did you know that whole fried is considered a signature dish in Manila, the capital of the Philippines. There is even a special quarter famous for its roasted pigs. There, the facades of the shops open onto the street, where piglets are sold both whole and cut into portions and pieces. But the most interesting things happen in the courtyards, where the future delicacy is prepared on huge spits. A special person, similar to a fireman, monitors the temperature, throwing coal at the right moment with a large shovel. But that's not all.

There is a tradition in the navy to greet ships with roast suckling pig. According to one version, it all started exactly like this... “In 1942, one of the submarines was loading into the sea in Polyarny. And the commander of the boat, Captain II Rank Utkin, discovers that they had underloaded the grain. At this time, a proud, slightly so, appears on the pier the overweight commander of the base, captain III rank Modenko, to whom the commander flies up, grabs him by the chest and says: “Vasya, how can this be, well, we’re going to sea, we don’t wash, we don’t shave, we’re sinking ships, under mines, under planes, and you can’t organize a proper meal. Let's make this agreement: if I return with a victory, you'll have a roast pig." Modenko shrugged his shoulders and said: "Well, try it." As you guessed, Utkin returned with a victory, and Modenko prepared a roast pig for the occasion. And so it happened. from then on, to greet submariners with a luxurious roast pig.

Roasted baby pig is a great wedding gift in the Philippines. However, not only wedding. Here it is considered good form to grab a roast pig when going to visit relatives, for a birthday, or even for a youth party.

During the existence of Ancient Rus', our distant ancestors considered suckling pig the best dish for decorating the Easter and Christmas tables. Roasted pig was served exclusively for Easter breakfast or Christmas dinner, and it was believed that cooking pig should only be entrusted to a good, experienced cook. Today, on the eve of the holiday, suckling piglets are sold everywhere - in stores, markets, large chain stores, and New Year's bazaars. It is best to buy a carcass from a trusted place. The price depends on the age of the pig; on average, sellers ask about 400-500 rubles per kilogram of weight.

It is much easier to choose an unfrozen piglet than a frozen one. It is worth paying attention to the skin; it should not have bruises or bluish spots, its color should be creamy or light pink, the surface should be clean and almost smooth. You must smell the pig, do not hesitate to ask the seller about it, the suckling pig smells like the freshest meat smells, very subtly, barely perceptible. In stores, you should pay attention first of all to the label with all the data - date of slaughter, expiration date, manufacturer, and, of course, appearance.

Young piglets that are 5-8 weeks old are called suckling pigs. Piglets are fed exclusively with the milk of the mother pig who gave birth to them. Young piglets have tender, soft, sweetish, white meat, which is why they are valued. Suckling pig meat is considered a delicacy, because the tender dietary suckling pig meat perfectly saturates the body with all essential nutrients, vitamins and amino acids! Moreover, such a pig does not contain any harmful chemicals, hormones or antibiotics. The weight of young piglets varies; on average, a gutted piglet weighs 5-7 kg. The meat of suckling pigs is pale pink in color and has virtually no hard veins or films. The meat contains little fat (up to 3%), is distinguished by its juiciness and tender texture, pleasant aroma and taste. Properly and well-cooked suckling pig meat has a delicious crispy crust on the surface and literally “melts in your mouth.”

Oven roasted pig is the easiest to prepare recipe for baked suckling pig. To fry in the oven, you will need a large baking sheet with high sides and a suckling pig weighing up to 3-5 kg, as well as potatoes. Not to be trivial, let's cook a Christmas pig according to a Spanish recipe from the province of Segovia. Another pair of pigs needs to be scalded with not too hot boiling water, carefully scrape off the bristles with a knife, singe, tuck the tail under the skin through the cut, clean, wash with cold water and dry with a napkin. For spices, we need 4 cloves of garlic, 1 tsp. coarse salt, 1 tsp. thyme and marjoram, 3 bay leaves, 200 g fresh lard. Peel and chop the garlic very finely. Mix with lard, coarse salt, thyme and marjoram. Heat the oven to 150 degrees. Rub our prepared pig with this mixture, place the pig in a baking tray, prick the skin and head with a thick needle or fork and rub with melted lard in advance. Carefully pour a glass of water without touching the carcass, add a bay leaf and bake the pig for about 1.5 hours, frequently basting with the resulting juice. If the piglet is more than 4 kg, do not forget to turn the carcass so that it bakes evenly on both sides. After this time, increase the oven temperature to 190 degrees and bake the pig for 20 minutes until crispy and golden brown. At the same time, place the chopped potatoes in a baking sheet, season them with the released juice and spices and bake along with the carcass until cooked.

Georgian cuisine offers us a recipe for suckling pig stuffed with entrails and nuts. Take 1 pig with entrails, 0.5 cups of peeled walnuts, 3 cloves of garlic, 5 sprigs of cilantro, 1 teaspoon of cilantro seeds, 2 teaspoons of suneli hops, red pepper, dried savory, tarragon, black pepper, pomegranate seeds, salt to taste. Drain the horn of red wine. Eat some fragrant peach. And get down to business.
The piglet's intestines must be thoroughly rinsed with running water. Outside and inside (turn out using a round stick), wipe with salt twice, rinse again, wipe with flour and rinse again. Drink a glass of grape chacha no stronger than 60 degrees. After this, put the pig's intestines in a saucepan and cover with cold water. Let it boil and drain the water. Add the heart, lung, liver, kidneys, spleen to the intestines. Pour boiled water over it all and cook until half cooked. Then finely chop all the entrails, add ground black pepper to taste, crushed cilantro (preferably seeds), red pepper, salt, finely chopped tarragon, suneli hops, add crushed peeled walnuts and mix everything.
Now we stuff a whole pig (with head and legs, gutted and washed, lightly sprinkled with salt both outside and inside) with the prepared minced meat, sew up the hole with harsh thread and fry on a baking sheet or spit until fully cooked. During frying, you need to grease the pig with oil and watch for the formation of a golden crust. To determine the readiness of the piglet, pierce it with a chef's needle and, if the meat is ready, the needle enters easily and evenly, and the flowing juice is transparent.

If you have the opportunity to cook a pig on a spit, be sure to take advantage of it - you and your guests will receive an incredible spectacle and treat for the festive table. You will need 1 suckling pig, 2 tsp salt. for each kg of pig, 1 head of garlic, black and ground pepper.
Chop the garlic. Wash the gutted pig, dry it, rub it inside and out with salt, pepper and crushed garlic. Wrap the piglet in film and put it in the refrigerator overnight. Light a fire, transfer the finished coals to the grill and hang the pig on a spit, after peeling the garlic from the skin. The legs should be tied with wire to the body, the ears and penny should be covered with foil. Prepare a bottle of water to extinguish the flames that may occasionally arise from dripping fat. First, the spit should be set higher, then, as the heat subsides a little, the pig can be lowered. Piglet weighing 5 kg. cooks in approximately 3.5 hours. Every hour you need to add a new portion of burning coals and constantly turn the spit with the pig so that it roasts evenly. About 30 minutes before the end of frying, you can grease the pig with oil, the skin will become golden and crispy, and immediately begin to rotate the pig frequently, because. oil burns quickly. Readiness is checked in the usual way. If clear juice comes out and the knife goes in without much effort, the pig is ready.

And of course, we cannot finish our story without a recipe for stuffed pig with buckwheat. To prepare it you need 1 suckling pig, 1 liter of milk, 1 glass of buckwheat, 100 g of raisins, 3 tbsp. l. tomato puree, 2 apples, 2 bell peppers, 2 onions, salt, pepper, 30 g butter.
The piglet must be cleaned, washed and soaked in milk for 7-8 hours. Prepare the filling: cut vegetables and fruits into cubes, mix with raisins and cereals, salt and pepper to taste. stuff the mixture into the belly and pour in 1 glass of water mixed with tomato puree. Sew up the belly and rub the pig with salt and pepper to taste. Place on a baking sheet greased with olive oil and drizzle it over the pig. Place the prepared carcass in a preheated oven and bake for 3-3.5 hours at 200 degrees. To prevent the ears from burning, you should put egg shells on them or grease the ends with thick dough. Serve the pig on a tray with vegetables, herbs and fruits.

Prepared the article Natalia Petrova, especially for the site
Photo: Depositphotos.com/@ katalinks, @ Baloncici, Valentyn_Volkov, @ KarSol

suckling pig is a baby pig, no more than 2 months old. Such an animal fed exclusively on milk, without any additives. The weight of a pig can vary from 1 to 5 kg. There is not a lot of meat in it, but it stands out for its tenderness and juiciness (see photo). This product contains no fat, so pig meat is considered dietary. Pig roasted on a spit was present on the table of kings and princes. Today, this dish is mainly served on the festive table.

How to select and store?

If you want the pig to be tasty, you should choose it correctly. Look at the appearance of the carcass. The skin should be light pink, without any spots or bruises. The surface of the pig should be smooth and slightly damp. The presence of mucus is a sign of spoilage of the product. The pig should have a slightly perceptible fresh aroma of meat, without any impurities. If you buy a suckling pig in a store, be sure to look at the label; it should indicate when the animal was slaughtered, by whom, and its expiration date.

The pig should be stored in the refrigerator, but not more than a couple of days. Otherwise, it is best to freeze it.

Beneficial features

The benefit of suckling pig lies in its chemical composition. The meat contains vitamins, for example, A, C, E, PP, group B. Pig is also rich in minerals, so it contains potassium, mel, iron, nickel and many others. Thanks to this, metabolism, activity of the nervous, digestive and cardiovascular systems improves.

Use in cooking

Most often, suckling pig is cooked whole in the oven or on a spit. It is stuffed with various ingredients, for example, apples, buckwheat, etc. The pig can not only be cooked whole, but also cut into parts and only then subjected to culinary processing. To improve the taste of meat, you can use marinating or rubbing with various spices. The insides of the carcass are often used to prepare liver, which is then stuffed into the pig.

Secrets of cooking suckling pig

To make a suckling pig dish tasty, there are several rules that should be followed:

Harm to suckling pig and contraindications

The piglet can cause harm if an individual intolerance to the product is detected. Meat is low in calories, but when fried and adding various sauces, the energy value increases significantly, so you should not abuse this product.

And cold ones. It is this product that gives the body a feeling of satiety and the necessary energy and strength for further life. Therefore, the culture of cooking meat of various varieties and types is extremely high in almost every nation. And we will remember such a spicy and once traditional dish as suckling pig. After all, these are good old Russian recipes

For those who are not in the know

First, let's clarify what a suckling pig is. This is a pig that at the time of slaughter was eating its mother's milk and had not eaten any other food. When gutted (the heart and liver remain), it should weigh from 1 to 5 kg. You can do less, but there won’t be enough meat. The most important thing is that suckling pig is almost dietary. The meat in it should still be without fatty layers. Then its taste will be special, the same one for which the dish is valued!

Cooking methods

And now about the cooking methods. Almost every European nation has a couple of signature recipes in its cuisine. This is skewered, fried, stuffed, and so on, so on, so on. Here are some interesting options:

Method 1, cold

Pre-scald the gutted carcass, scrape off the bristles, and singe thoroughly. Then wipe it thoroughly to remove traces of soot, soot, and remaining bristles from the skin. On the inside of the carcass, the spine is cut off so that it can be slightly bent and easier to process. Next, the outside of the suckling pig is thoroughly rubbed with lemon so that the juice saturates the skin. Then the meat is placed in cold water for a couple of hours - so that it is soaked, cleansed of blood, etc., so that the burnt smell comes out. The next stage is that the carcass is wrapped in a linen napkin, tied to a stick, which is placed across the cast iron, so that the suckling pig is inside, cold water is poured, where salt, roots and other spices are placed, and the meat is cooked for about an hour and a half. It is important that the broth boils just a little, lightly! Thanks to this, scale will not form on the meat!

The finished carcass is taken out, cut into portions and placed back into the broth. The meat cools down there. It must be served with horseradish, which is prepared with sour cream. Meat jelly, stewed or boiled vegetables, and porridge are suitable as a side dish. Although in the old days they ate it just like that, only with horseradish.

Recipe 2, hot

And here is another original Russian recipe, when piglets were cooked on “Vasil”, i.e. on St. Basil's Day, or on It is filled, as expected, with buckwheat porridge, the most common in Rus'. So, we need a suckling pig. You should buy it in such a way that it weighs one and a half to two kilograms. You will also need two hundred grams. buckwheat, 120 gr. ghee, medium-sized onion, 5 hard-boiled eggs, 100 gr. vodka, boiled carrots, a bunch of parsley and other herbs, seasonings, a couple of olives, salt. The dish is prepared as follows:

The roast is ready - it should be cut correctly. The back of the pig is cut along the entire spine while the carcass cools slightly. Then the threads are cut and the porridge is carefully laid out. The pig itself is cut into portions and placed again as a whole on a large dish. It is covered with porridge on all sides. For decoration, you can chop boiled carrots into circles and sprinkle with herbs. Insert olives instead of eyes, and a bunch of parsley or a green apple into the mouth.

The crust on the pig will be more crispy and golden brown if it is well coated with soy sauce before baking. And you can stuff it not only with porridge, but also with liver with heart, and other liver. The main thing is to use more spices in this case, especially bay leaves, allspice peas, cumin and coriander.

Recipe, photo, how to cook

In Russian folk cuisine, three main types of meat main courses can be distinguished:

boiled meat in large pieces, cooked in soups and porridges, and then used as a main course or as a cold appetizer;
dishes made from offal (liver, omentum, rennet), baked together with cereals in pots;
dishes from a whole animal (bird) or from a part of it (legs), or from a large piece of meat (rump, rump), fried in an oven on a baking sheet - the so-called roast.

As side dishes for meat dishes on the Russian table, porridge and gruel were usually used, in which the meat was boiled, then either boiled, or rather steamed and baked, root vegetables (turnips, carrots), as well as mushrooms; with the roast, regardless of the meat used, in addition, pickles were also served - sauerkraut, pickled and sour apples, soaked lingonberries and infusions. In modern conditions, baked vegetables for Russian meat dishes are conveniently prepared in aluminum food foil. The role of gravy is usually performed by the juice formed during frying, as well as melted sour cream and melted butter, which are used to pour over boiled vegetables or flavor porridges.

Suckling pig in the oven: calorie content and beneficial properties

Widely known among meat dishes roasted suckling pig. This is a piglet that at the time of slaughter was eating its mother's milk and had not eaten any other food. In Rus' in the pre-Petrine era there was a ban on eating dairy animals. When gutted (the heart and liver remain), a suckling pig weighs from 1 to 5 kg. The most important thing is that suckling pig is almost dietary. Its meat does not yet contain fatty layers.

The calorie content of suckling pig is 109 kcal per 100 grams of product. The chemical composition includes: choline, vitamins A, B1, B2, B5, B6, B9, B12, C, D, E, H and PP, as well as minerals necessary for the human body: potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, chlorine and sulfur, iodine, chromium, fluorine, molybdenum, boron and vanadium, tin and titanium, silicon, cobalt, nickel and aluminum, phosphorus and sodium. Also, the meat of young piglets contains a large amount of proteins.

How to cook suckling pig

There are many ways to prepare pork dishes. One of them - roast meat on a spit. It can also be baked in the oven or boiled. A common dish is suckling pig stuffed with a variety of ingredients: buckwheat, rice, millet, corn and others.

Ingredients:

1 suckling pig (1.5 kg)
500 g buckwheat
50 g butter
2 tbsp. spoons of sunflower or olive oil.

Suckling pig. Recipe

Wash a well-fed pig with cold water, keep it in it for 3-4 minutes, then put it in boiling water for 2-3 minutes, carefully pluck the bristles without damaging the skin, rub with flour, singe, then rip open, gut, wash inside and outside, after which it is desirable from the inside, cut out all the bones (ribs, spine), with the exception of the head and legs, in no case cutting through the meat and skin.

Prepare cool buckwheat porridge, but do not flavor it with anything other than butter. Before cooking, fry the cereal with butter, scald with boiling water, and separate the floating grains.

Season the finished porridge with moderate salt. Add fried and chopped pig liver to it, stir.

Place the porridge evenly along the pig along its entire length, so as not to distort its shape, avoid thickening in certain places, and at the same time be quite tight. Then sew the piglet up with a harsh thread, straighten the shape, bend the legs, place it on a baking sheet sideways on birch sticks placed crosswise so that the skin of the pig does not touch the baking sheet. You cannot add salt or flavor with spices.

Coat the pig with vegetable oil, pour melted butter on top and place in a preheated oven until browned. Then turn over and brown the other side. After this, reduce the heat and continue to fry, pouring the draining juice over the pig every 10 minutes for 1 hour and turning it over alternately: fry for 15–20 minutes with the back facing up.

When the pig is ready, make a deep cut along its back to allow steam to escape. This will keep the crust dry and crispy. Let stand for 15 minutes, cut into pieces (or leave whole), pour over the juice remaining after frying and serve with cranberry infusion.

Angel at dinner!