Crispy Whole Pig Stuffed with Buckwheat and Mushrooms
Main Dishes | European cuisine
⏳ Time
3 hours
🥕 Ingredients
12
🍽️ Servings
25
Description
Crispy whole pig stuffed with buckwheat and mushrooms
Ingredients
- Dressed Milk Piglet - 17 lbs
- Onion - 2 pieces
- Carrot - 2 pieces
- Celery stalk - 1 piece
- Garlic - 1 head
- Buckwheat Groats - 8.8 oz
- Pickled Chanterelles - 8.8 oz
- Salt - to taste
- Green peppercorns - to taste
- Bay leaf - to taste
- Herbes de Provence - to taste
- Creamy Horseradish - 5 fl oz
Step by Step guide
Step 1
Prepare the vegetables for the brine: wash and chop the vegetables (onion, carrot, celery stalk, garlic) into small pieces.
Step 2
Sauté the vegetables, adding pepper and bay leaf.
Step 3
Pour in water and salt (30 g per 1 l of water). Bring to a boil, turn off the heat, and let the brine cool.
Step 4
While the brine cools, prepare the pig: wash thoroughly and carefully singe the bristles.
Step 5
Pour the strained brine over the pig and leave it overnight.
Step 6
Toast the buckwheat groats in a dry skillet and soak for a couple of hours.
Step 7
Meanwhile, wash and chop the mushrooms, sauté them in butter with onion and herbs de Provence.
Step 8
Drain the soaked buckwheat and mix it with the mushrooms and onion, adding salt and pepper to taste.
Step 9
Remove the pig from the brine and prepare it for stuffing — sew up the belly of the pig, leaving space for a tablespoon.
Step 10
Stuff the pig with the buckwheat and mushroom mixture and seal it completely.
Step 11
Secure the pig's legs with wooden skewers and string.
Step 12
Place the pig on a baking tray, secure the head (you can place a piece of bread wrapped in foil under the head), cover the ears, snout, and tail with several layers of foil.
Step 13
Arrange the vegetables around the pig in the baking tray, add a little water, and place in an oven preheated to 248°F for 2–2.5 hours, depending on the size of the pig.
Step 14
During baking, periodically baste with the fat that forms (the more often, the better).
Step 15
When the pig is ready (to check, pierce the thickest part of the neck — clear juice should flow out), brush the pig with horseradish liquor, increase the oven temperature to 320°F, and roast until crispy.
Step 16
Transfer the pig to a serving platter, removing the foil beforehand, and optionally garnish with pickles.
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