Forgotten recipes: milk pig and dishes from it

No festive feast can do without meat dishes, hot and cold. It is this product that gives the body a feeling of satiety and the necessary energy, strength for further life. Therefore, the culture of cooking meat of a variety of varieties and species is extremely high in almost every nation. And we will remember such a piquant, and once a traditional dish, like a suckling pig. After all, these are good old recipes of Russian national cuisine.

For those who are not in the subject

First, let's clarify what a suckling pig is. It's a pig that at the time of the slaughter was fed with mother's milk and did not eat any other food. In gutted form (heart and liver remain), it should weigh from 1 to 5 kg. You can and less, but there will not be enough meat. The most important thing is that the sucking pig is almost dietary. Meat in it should be even without fatty interlayers. Then his taste will be special, the one for which the dish is appreciated!

Ways to prepare

And now about the ways of cooking. Practically in the kitchen of every European people there is a couple of branded recipes. This is a suckling pig in the oven, and on a spit, and fried, and stuffed, and stuff, stuff, stuff. Here are some interesting options:

Method 1, cold

Remove gutted carcass pre-scalded, scrape off the stubble, carefully sing. Then it should be wiped thoroughly to remove traces of carbon and soot from the skin, the remains of the bristles. On the inside of the carcass, the spine is trimmed so that it can be flexed and easier to handle. Next, the sucking pig outside is thoroughly rubbed with lemon so that the juice soaks the skin. Then the meat for a couple of hours is placed in cold water - to soak, cleaned of blood, etc., so that a burning smell comes out. The next stage - the carcass turns into a linen napkin, tied to a stick, which is laid across the iron, so that the suckling pig is inside, pour cold water, where salt, roots and other spices are put, cook meat for about an hour and a half. It is important that the broth boil very little, slightly! Thanks to this, no scum will form from the meat!

The prepared carcass is removed, cut into portions, and placed back into the broth. There the meat cools. Serve it necessarily with horseradish, which is prepared with sour cream. As a side dish, jelly from meat, stewed or cooked vegetables, porridge will suit. Although in the old days it was eaten just like that, only with horseradish.

Recipe 2, hot

And here is another original Russian recipe, when the pigs were cooked for Vasil, i.e. On the day of Saint Basil, or on the Old New Year. It is stuffed, as it should be, with buckwheat porridge, the most common in Russia. So, we need a suckling pig. Buy it should be so that it hangs a kilogram of one and a half or two. You will also need two hundred gr. Buckwheat, 120 gr. Butter melted, bulb of medium size, 5 steep eggs, 100 gr. Vodka, boiled carrots, a bunch of parsley and other greens, seasonings, a pair of olives, salt. The dish is prepared in this way:

• The bird is processed, cleaned of bristles, eviscerated, if not purchased in ready-made form. It is well washed from the inside and out, then carefully dried with paper towels. Meat is well inside is rubbed with salt.
• Throughout the carcass there is a filling inside. For this, buckwheat is washed and in salted water it is cooked to a ready-made, crumbly condition. Then finely chopped onion, fried in a butter until golden brown. Crinkled eggs, mixed with fried, added to the porridge, and all the stuffing moves into a piglet. Then the abdomen should be well sewn.
• Outside, the carcass is carefully treated with salt, moistened with vodka, until the skin becomes stiff. Now the piglet is laid on a baking sheet of the oven. This is a subtlety of technology. On the baking sheet you need to lay out thin chips, better birch or fruit tree. And on them - carcass. Top with melted butter and - in the oven, preheated from 180 to 200 degrees. Or just on the culinary foil, without chips. When the skin grasps "blush," the temperature regime in the oven is reduced to 160-150 degrees. Now the mistress should be careful and water the juice, which is formed during baking, the carcass every 10 minutes. To piglet, ears and legs, as well as the tail of a piglet is not charred, they must be wrapped with cooking foil.

The roast is ready - it should be properly divided. The back of the piglet is cut along the entire spine until the carcass cools a little. Then cut the thread, the porridge is neatly laid out. The pig itself is cut into portion portions and re-folds, like a whole, into a large dish. On all sides it is overlaid with porridge. For decoration, you can chop the boiled carrots and cut them into green. Instead of the eyes put olives in the mouth - a bunch of parsley or a green apple.

Recommendations

The crust on the piglet will be more crispy and rosy, if it is well oiled with soy sauce before baking. And you can stuff not only porridge, but also a liver with a heart, and another liver. The main thing is, in this case, more spices, especially lavrushki, peas of sweet pepper, cumin and coriander.