Piglet fried. Roasted pig - recipes, cooking features and recommendations Recipe for every day

24.02.2023

In our time, on the night of January 13-14, many celebrate the onset of the old New Year, reviving the custom that evening to invite guests to a generous treat. The main festive dish on Vasily's Day was a pig, which was fried whole. Our ancestors believed that pig roast provided prosperity for the coming year! If you are planning to celebrate the Old New Year, then our recipes will become a lifesaver for your table.

Roasted piglet stuffed with buckwheat porridge

Ingredients:

1 suckling pig (1.5 kg)
120 g melted butter
200 g buckwheat
1 bulb
5 hard boiled eggs
100 ml vodka
boiled carrots (whole)
parsley
olives
salt to taste

Cooking method: Immerse the carcass of the pig in cold water, remove it and immediately lower it for 2-3 minutes in boiling water. Then scrape off the bristles with a knife, trying not to cut the skin, rub the carcass with flour and singe over an open fire. Starting from the neck, make a deep longitudinal incision on the abdomen and gut the carcass. Prepare the filling as follows. Rinse buckwheat, add salted water and cook crumbly porridge. Wash the onion, chop and fry in hot oil. Mix it with porridge and finely chopped eggs. Grate the washed and dried pig from the inside with salt and stuff with the prepared stuffing, evenly distributing it throughout the carcass. Sew up the incision with kitchen string. Rub the whole pig with vodka and salt to make its skin tough. Line a baking sheet with wooden (preferably birch) splinters. Having bent the legs of the pig, lay it on the splinter, pour oil on the carcass and put the baking sheet in the oven preheated to 180-200 degrees. When the pig is reddened, reduce the temperature to 150-160 degrees and continue frying, pouring the carcass with the resulting juice every 7-10 minutes. When the piglet is ready, cut its back to the bone with a knife and let it cool for 15 minutes. Remove the threads, put the porridge in a separate bowl. Cut the carcass into portions and put them on a dish, giving the shape of a whole pig. From the sides, overlay it with porridge, herbs, boiled carrots. Insert olives into the eye sockets. In the same way, you can cook a pig stuffed with veal liver, liver or homemade noodles.

New Year's milk pig

Ingredients:

1 suckling pig weighing about 3 kg
1.5 teaspoons of cumin
200 ml light beer
salt, black pepper
1 st. a spoonful of apple cider vinegar

Cooking method: Rinse the milk pig, scrape a little. Soak in water acidified with vinegar, leave for 2-3 hours. Rinse the pig again, dry with napkins. Cut the skin of the pig along with the fat into squares (cut), rub with a mixture of cumin with salt and freshly ground black pepper (you can crush everything together in a mortar). Cut the garlic cloves into 2-4 slices and stuff the piglet abundantly, coat with vegetable oil and leave for 10-12 hours. Put the pig on a baking sheet, tighten with foil and put in a preheated oven. Cook at 180 degrees for about 1.5 - 2 hours. Then take out the piglet, pour it over with beer and put it to bake again, increase the temperature to 200 degrees and cook, periodically watering the piglet will stand out with juice (about every 10 minutes). When the piglet is well reddened (if the heel, ears and tail start to burn, then wrap them in foil), and the skin becomes crispy, remove the piglet, free it from the foil, put it on a dish and serve.

Whole roast pig

Ingredients:

young suckling pig
lard
lemon juice

Cooking method: A young suckling pig is cleaned, washed, rubbed with salt, greased with lard, placed on a baking sheet, belly down with emphasis on the legs, and placed in the oven. While it is baking, it should be brushed frequently with a mixture of fat and lemon juice. In addition, hot water should be splashed from time to time. When the pig is baked, it is cut into portions, and water is added to the juice and left to boil. Rice with raisins, sauerkraut, fried potatoes, etc. are served as a side dish.

jellied pig

Ingredients:

1 suckling pig (2.5 kg)
1 bulb
2 carrots
1 parsley root
3 hard boiled eggs
canned green peas
30 g gelatin
black peppercorns

Cooking method: Cut the piglet into pieces, pour water, salt, put spices and aromatic roots, boil, removing the foam. Take out the meat and cool. From the resulting broth, filtered through double gauze (preferably 2-3 times), prepare a filling with gelatin. Pour the filling into a large form with a layer of no more than 0.5 cm, spread out the circles of hard-boiled eggs, chopped carrots, parsley, green peas, let it harden and then pour all this with broth, spread the meat on top, put in the refrigerator. Serve the jellied pig on a platter, garnishing it with vegetables and fresh herbs, with horseradish.

Piglet with porridge

Ingredients:

1 kg piglet
250 g buckwheat
100 g lard
3 art. l. butter
1 head of onion
2 eggs
salt, pepper - to taste

Cooking method: The carcass of the pig is cleaned, washed, soaked in cold water for 2 hours, dried with a towel, salted inside, stuffed and fried on a baking sheet with well-heated lard in the oven until cooked, periodically greasing the pig with lard. When serving, the roasted pig is cut into pieces, covered with minced meat and poured over with warmed butter. Friable porridge is cooked from buckwheat, chopped onion is fried in butter, boiled pig liver and kidneys are chopped, boiled eggs are seasoned with pepper and salt and everything is mixed well.

Piglet for the holiday

Ingredients:

1 pig
salt, pepper - to taste
ground meat:
500-600 g veal pulp
300 g champignons
1/2 l cream
salt pepper
gravy:
1 st. l. flour
2 cups broth
70 g butter
1 yolk
1/4 cup cream

Cooking method: Gut the piglet and rinse thoroughly inside and out. Cut out the bones of the ribs and spine, salt and pepper inside, stuff with pre-prepared minced meat. Sew up the incision, wrap the piglet in an oiled napkin, shape it into a roll, tie it with twine, lower it into the cauldron along with all the bones and fill it with water so that the piglet is completely under it. Put on a strong fire under a closed lid and after boiling, reduce the heat to a minimum. Boil for at least four hours. Remove the finished pig, remove the threads, cut it into round slices, like a roll, put it on a dish with a wreath, pour gravy and serve. Ground meat. Pass raw veal twice through a meat grinder, put in an enameled bowl and beat the meat with a wooden spoon, gradually adding cream, until fluffy; salt, pepper, add boiled, finely chopped champignons. Gravy. Heat flour in a pan with 1 tbsp. a spoonful of butter, gradually diluting with broth, and boil, bringing to the consistency of sour cream. Grind the remaining butter with egg yolk and cream; season the flour with this mixture and hold for a couple, not letting it boil, so that the yolk does not curl, stirring constantly.

Piglet with horseradish

Ingredients:

milk pig 1 pc.
sauce with horseradish and sour cream to taste
cucumbers, tomatoes
boiled carrots
Bay leaf
black pepper
parsley root
greenery
salt to taste
onion 1 pc.

Cooking method: Wrap the treated piglet in a napkin, tie it with twine or a harsh thread and put it in a wide saucepan. Pour cold water, add salt, pepper, carrots, onions, parsley, bring to a boil over high heat. Remove foam and simmer for 50-60 minutes. Shortly before the end of cooking, add the bay leaf. Cool the pig without removing it from the broth. When it has completely cooled down, cut it along the body into two parts, then cut into portions of 130-150 g each, garnish with cucumbers, tomatoes and herbs. Separately, serve horseradish and sour cream sauce.

Piglet festive

Ingredients:

1 pig
salt, pepper to taste
ground meat:
500-600 g veal pulp
300 g champignons
1/2 l cream
salt, pepper to taste
gravy:
1 st. l. flour
2 cups broth
70 g butter
1 yolk
1/4 cup cream

Cooking method: Gut the piglet and rinse thoroughly inside and out. Cut out the bones of the ribs and spine, salt and pepper inside, stuff with pre-prepared minced meat. Sew up the incision, wrap the piglet in an oiled napkin, shape it into a roll, tie it with twine, lower it into the cauldron along with all the bones and fill it with water so that the piglet is completely under it. Put on a strong fire under a closed lid and after boiling, reduce the heat to a minimum. Boil for at least four hours. Remove the finished pig, remove the threads, cut it into round slices, like a roll, put it on a dish with a wreath, pour gravy and serve. Pass raw veal twice through a meat grinder, put in an enameled bowl and beat the meat with a wooden spoon, gradually adding cream, until fluffy; salt, pepper, add boiled, finely chopped champignons. Gravy. Heat flour in a pan with 1 tbsp. a spoonful of butter, gradually diluting with broth, and boil, bringing to the consistency of sour cream. Grind the remaining butter with egg yolk and cream; fill the flour with this mixture and hold it for a couple, not letting it boil, so that the yolk does not curl. Constantly stirring.

Piglet stuffed

Ingredients:

1 ground black pig
pepper, salt to taste
for stuffing:
600 g veal (fillet)
300 g champignons
0.5 l cream
for the sauce:
40 g butter
2 cups broth
1 st. l. wheat flour
for lezon:
500 g butter
1 egg yolk
50 ml cream

Cooking method: Wash the veal, dry it, pass it through a meat grinder three times, put it in an enameled bowl and beat the mass with a wooden spoon, gradually adding cream, until fluffy. Salt, pepper, add boiled and chopped champignons. Rinse the gutted piglet well inside and out, cut out the bones of the ribs and spine, salt inside, sprinkle with pepper and stuff with pre-cooked minced meat. Sew up the incision with threads, wrap the piglet in a greased napkin, shape it into a roll and tie it with twine. Dip it in a saucepan, put all the bones there, pour cold water so that the whole pig is covered with it. Cover with a lid and put on a strong fire. Bring to a boil and immediately reduce heat. Cook at low boil for 4 hours. Remove the finished piglet from the broth, remove the threads, cut it into slices and put the "scales" on the dish. Prepare the sauce as follows. Heat wheat flour and butter in a frying pan, dilute with broth and bring to a boil. Reduce the heat and continue to heat the sauce until it thickens (the consistency of the sauce should resemble sour cream). Season with lezon, hold for a couple, not allowing to boil and stir continuously until the smell of egg yolk disappears. Pour the resulting sauce over the pig and serve it on the table.

New Year's pig

Ingredients:

1 pig
300 g veal
150 g butter
2 slices of bread without crust
2 eggs
1 head of onion
1 carrot
mayonnaise
herbs, pepper, salt to taste

Cooking method: Clean the pig well, cut the abdomen, chest, gut. Then rinse it and remove all bones except the bones of the head and legs. Grate with salt and let it salt for half an hour. Boil the heart, lungs, liver and kidneys of the pig in salted water, cool and cut into pieces, add veal, carrots, onions and fry in butter, and then pass through a meat grinder twice. Separately, grind the oil white; rubbing, add meat passed through a meat grinder, bread soaked in milk, egg yolks, pepper, salt and dilute with broth so that the mass is not too steep. Then fold in the beaten egg whites and mix gently. Stuff the piglet with minced meat, sew up the chest and abdomen, put on a baking sheet and fry in the oven. When the surface is browned, pour in a glass of broth. In the process of roasting, pour the resulting juice over the piglet. It takes about an hour and a half to fry. Ears and tail can be wrapped with paper so that they do not burn. Cool the roasted pig, remove the threads, put it on an oblong dish with its back up and cut into pieces with a sharp knife, trying not to disturb the appearance. Top with mayonnaise and parsley. Serve horseradish separately.

Piglet in jelly

Ingredients:

milk pig 1 pc.
gelatin 3 tbsp. spoon
parsley greens 25 g
salt to taste
for the sauce:
sour cream 400 g
horseradish 100 g
sugar to taste
salt to taste

Cooking method: Singe the piglet, scrape it, wash it thoroughly, wrap it in a linen napkin, put it in an enamel bowl. Pour in so much water that it barely covers the carcass. Bring to a boil over high heat, simmer for a few minutes, then reduce heat to low. Boil for 3.5 hours, making sure that the water does not boil. Do not salt, do not add seasonings and roots. Transfer the pig to another bowl, pour cold salted water and cool in it.
Soak gelatin in a little water. From 1.5 liters of broth, in which the pig was boiled, and swollen gelatin, prepare jelly.
Cut the cooled pig into portions, put them on a dish so that they make up a whole carcass, pour room temperature jelly. Garnish with parsley sprigs and refrigerate to set the jelly.
Serve the sauce of sour cream, horseradish, sugar and salt to the piglet.

To prepare a suckling pig, you will need two and a half kilogram pigs, one bunch of celery, two tablespoons of mustard seeds, a teaspoon of paprika, half a small spoon of cinnamon, a teaspoon of peppercorns, a pinch of basil and nutmeg, salt, one hundred grams of butter, half a glass of red wine, two tablespoons of balsamic vinegar, two tablespoons of soy sauce, eight tablespoons of olive oil.

Let's get to our recipe. Powder basil, peppercorns, nutmeg, cinnamon, paprika, mix this powder with salt, grain mustard, soy sauce, olive oil and balsamic vinegar. We thoroughly wash the pig carcass inside and out, dry it with a towel. From the inside we will make small incisions, but not through and through. Lubricate the piglet with the prepared marinade inside and out. On the form where the piglet will be baked, lay out the celery stalks, laying them out in the form of a lattice. We spread the piglet on top and leave it to stand for thirty to forty minutes so that it has time to soak in the marinade. Lubricate the piglet, tail and ears liberally with oil and wrap with foil. We put the pig in the oven at a temperature of one hundred and eighty degrees and bake for about an hour and a half. It is recommended to serve the piglet with vegetables; you can decorate it with lemon, olives or herbs when served.

Recipe: Stuffed pig.

To cook a stuffed pig, you will need one gutted pig, one kilogram of buckwheat crumbly porridge, three hundred grams of champignons, two hundred grams of onion, one hundred grams of vegetable oil and salt.

Let's start cooking. Rinse the mushrooms thoroughly, chop them finely and fry them in vegetable oil in a heated frying pan. Separately from the mushrooms, fry the pre-chopped onions. We introduce the fried onions and mushrooms into the pre-cooked buckwheat crumbly porridge and add a little salt.

We thoroughly wash the piglet inside and out, rub it with salt from the inside. Through the incision on the abdomen, fill the piglet with porridge, but not too tightly. Sew up the incision and place the pig on a baking sheet with its feet down. Cover the piglet and ears with dough or foil. We put the form with the pig in an oven heated to two hundred degrees and bake until a golden crust has formed. Periodically water the piglet with juice that is secreted from it.

Recipe: Roasted Piglet.

To prepare a roast pig, you will need about one and a half kilograms of suckling pig meat or regular pork, five cloves of garlic, four apples (sweet and sour), two oranges, one hundred and fifty grams of butter (butter), one tomato, a bunch of parsley, a small spoonful of salt, half a small spoon of thyme, bay leaf and a pinch of ground coriander.

To get the meat of a real suckling pig, you need to soak the pig meat in cold water for three to four hours in advance.

So, marinate the meat soaked in water for three hours. To prepare the marinade, peel and grate three apples (on the smallest grater), mix them with the juice of both oranges, crushed garlic cloves, pepper and salt, ground coriander, bay leaf and thyme.

After three hours of marinating, we make small cuts in the meat, into which we stuff pieces of butter and tomato.

In a baking dish for a pig, lay out the bottom with slices of the remaining apple, sprinkle the apple slices with chopped parsley and spread the marinated pig meat on top.

We cover the form with meat with foil and put it in an oven heated to one hundred and seventy degrees, we will bake for about an hour and a half.

Recipe: Roast pig.

To cook a roast pig, you do not need to make insanely many efforts and waste your precious time. The recipe for this dish is quite simple, which is why it was so popular in the old days. By the way, it was this dish that was a favorite in the old days, especially for the Christmas holidays or for the new year.

So, according to one old Russian recipe, you will need to gut a pig (today it will be enough to buy one already gutted), singe it on fire and soak it for several hours in cool, or even cold water. After we take the pig out of the water, dry it thoroughly with a towel, rub it with salt, stuff it with garlic and set it to fry in a preheated oven. Every ten to fifteen minutes, the pig should be watered with its own juice, which will be released during the frying process.

Remove the finished pig from the oven, put it on a dish and serve with potatoes, vegetables and horseradish as a side dish.

Recipe: Piglet on a spit.

To cook a pig on a spit, you will need pepper and salt, one small pig, two lemons and one cup of vegetable oil.

Give the piglet a good bath, pat it dry, and singe its bristles. Rub the inside of the piglet with lemon, salt and pepper, put the piglet on a skewer. Make sure that the vertebral part of the piglet is parallel to the skewer. Then tie the lower part of the carcass to the skewer, and sew up the previously gutted belly of the pig.

Leave the piglet for an hour or two in an upright position so that all the liquid is drained from it. At this time, light the coals, as soon as the coals are hot, place the spit over the coals and start roasting the piglet. Keep in mind that you need to rotate the spit fairly quickly, otherwise the pig will burn. From time to time, you need to lubricate the piglet with lemon and vegetable oil, then your piglet will have a beautiful and crispy crust.

Recipe: Fake piglet.

To prepare a fake pig, you will need the following products: ten potatoes, half a kilogram of minced meat, one egg, one onion, some raisins, vegetable oil.

Boil the potatoes and mash them, add the egg to the mashed potatoes and stir. Fry the minced meat with onions, put the puree on a napkin. In the middle of the potato mass, lay out the minced meat with onions, blind the edges, slightly lifting the edges of the napkin. You want all of the stuffing to fit inside without getting tangled up in the potatoes.

Place the resulting loaf on a baking sheet, give it the shape of a pig, use raisins to make pig eyes, brush with oil and bake in the oven until crispy.

Piglet meat is considered the easiest to bake. Even for a beginner, the baked carcass will turn out to be very juicy and soft, all thanks to the presence of fat and the youthfulness of the meat. You can rub the carcass with just salt and pepper, or you can add flavors of wine and citrus fruits - it will come out delicious in both cases. We will talk in detail about how to cook a whole suckling pig in the oven later.

Whole Oven Suckling Pig Recipe

We offer to start with the simplest recipe, for which the carcass is pre-salted for a day, and only then sent to the oven. As a result, you will get the purest taste of the product and juicy meat.

Ingredients:

pig carcass - 7.5-8 kg;
water - 1.4 l;
salt - 6 1/2 tbsp.;
granulated sugar - 4 1/2 tbsp.;
vegetable oil - 115 ml.

Cooking

First, be sure to gut and rinse the carcass thoroughly. As a rule, this procedure is done for you by a butcher. Now for a simple marinade for suckling pig in the oven: if you have a container that can hold a carcass of an 8 kg piglet, great, otherwise use several tight bags. Dissolve the salt and sugar in water, pour the brine into bags or a container, and then place the pig in it. Leave the carcass for a day, not forgetting to turn it over twice on the other side for even salting.

Dry the salted carcass. You can stuff your belly and mouth with wads of foil, but many people bake a suckling pig in the oven with buckwheat, rice and other cereals, and put a medium-sized apple in their mouth - the choice is yours.

Having given the carcass the desired position, completely cover it with foil and place in an oven preheated to 120 degrees for 3 hours. Next, remove the foil, grease the pig with oil and return to the oven, the temperature of which is brought to 200 degrees. Bake for an additional 45-55 minutes, brushing the skin with oil every 15 minutes. If the ears or snout of a suckling pig start to burn in the oven, wrap them in foil. At the end of baking, leave the carcass to stand for 20 minutes before cutting.

In this recipe, pre-marinating the carcass is not required, and we will fill the belly of the piglet with bread stuffing prepared in the English manner and designed to absorb all the meat juices that stand out.

Ingredients:

medium-sized carcass of a piglet;
red onion - 310 g;
- 10 g;
red wine - 340 ml;
1/2 loaf of bread;
garlic - 3 cloves;
sage leaves - 6 pcs.

Cooking

Before baking a suckling pig in the oven, prepare the stuffing for it. For the filling, simmer the onion half rings in goose fat (can be replaced with butter), until caramelized, about half an hour. Pour everything with red wine and simmer until the liquid has almost completely evaporated. Mix with marmalade cubes of yesterday's bread and add garlic paste and sage leaves to everything.

Now fill the eviscerated belly of the suckling pig with the bread mixture and rub the outside generously with salt, butter and pepper. Lay the pig out, stretching its back and front legs, insert a lump of foil into its mouth. Place the baking sheet with the carcass in an oven preheated to 160 degrees. Cooking a suckling pig in the oven will take from 3-3.5 hours, depending on its initial weight. Ultimately, the meat should be soft enough to disintegrate under the pressure of the knife. During cooking, make sure that the parts of the piglet do not burn, if necessary, covering the ears and snout with foil.

Recipe, photo, how to cook

In Russian folk cuisine, there are three main varieties of meat second courses:

boiled meat in a large piece, cooked in soups and gruels, and then used as a second course or as a cold snack;
offal dishes (liver, omentum, abomasum), baked together with cereals in pots;
dishes from a whole animal (poultry) or from a part of it (legs), or from a large piece of meat (rump, rump), roasted in an oven on a baking sheet - the so-called roast.

As side dishes for meat dishes of the Russian table, porridges and gruels were usually used, in which meat was boiled, then either boiled, or rather steamed and baked, root crops (turnips, carrots), as well as mushrooms; to the roast, regardless of the meat used, in addition, pickles were also served - sauerkraut, pickled and sour apples, pickled lingonberries and broths. In modern conditions, it is convenient to cook baked vegetables for Russian meat dishes 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 poured over boiled vegetables or flavored with cereals.

Milk pig in the oven: calories and useful properties

Widely known among meat dishes roasted suckling pig. This is a piglet, which at the time of slaughter fed on mother's milk and did not eat any other food. In Rus' in the pre-Petrine era there was a ban on eating dairy animals. When eviscerated (the heart and liver remain), the suckling pig weighs from 1 to 5 kg. Most importantly, suckling pig is almost dietary. Its meat does not yet contain fatty layers.

The calorie content of a 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 protein.

How to cook suckling pig

There are many ways to cook pork. 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 various ingredients: buckwheat, rice, millet, corn and others.

Ingredients:

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

Milk pig. Recipe

Wash the well-fed piglet with cold water, hold it in it for 3-4 minutes, then dip it in boiling water for 2-3 minutes, carefully pluck the bristles without damaging the skin, rub with flour, singe, then rip, gut, wash inside and out, 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 through.

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

Season the cooked porridge with salt. Add fried and chopped pig liver to it, mix.

Lay the porridge along the piglet evenly throughout, so as not to distort its shape, avoiding thickening in some places, at the same time it is quite tight. Then sew the piglet with a harsh thread, straighten the shape, bend the legs, put on the baking sheet sideways on birch sticks arranged crosswise so that the skin of the piglet does not touch the baking sheet. You can not salt or flavor with spices.

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

When the piglet is ready, make a deep incision along its back so that steam comes out of the piglet. In this case, the crust will remain 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 broth.

Dinner Angel!