Roast Piglet

Main Dishes | Russian cuisine

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

Roast Piglet

Ingredients

Piglet - 1 piece
Butter - 1.8 oz
Sour Cream - 1 tablespoon

Step by Step guide

Step 1

Dry the scalded piglet with a towel, lightly dust it with flour in areas where bristles remain, and singe it over a flame. Then, cut the belly and chest along from the tail to the head, remove the insides, and eliminate the large intestine by cutting through the pelvic bone; thoroughly rinse the piglet in cold water. After that, cut the backbone in the neck area lengthwise.

Step 2

Salt the inside of the piglet, place it on a baking sheet with the back facing up, lightly coat it with sour cream, drizzle melted butter over it, add 1/4 cup of water to the baking sheet, and roast in the oven for 1 to 1.5 hours. To achieve a crispy golden crust, baste the piglet several times with the fat that accumulates on the baking sheet during roasting. The piglet can be roasted whole or cut in half along the backbone.

Step 3

Once the piglet is cooked, remove it from the baking sheet and prepare the gravy. To do this, place the baking sheet on the stove, evaporate the remaining liquid, drain the fat, and pour 1 cup of hot meat broth or water into the baking sheet, bring to a boil, and strain through a sieve.

Step 4

When serving, place buckwheat porridge on a heated dish and sprinkle with chopped eggs. First, cut the piglet in half, removing the head, then chop each half into crosswise pieces, arranging them on top of the porridge to resemble a whole piglet, placing the halved head alongside. Drizzle with the fat obtained during roasting, adding some butter. Serve the gravy separately in a sauceboat.