Cooking whole suckling pig in the oven

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

• Category:

  Meat Dishes

• Cooking time:

  2, 5-3 hours

Ingredients

• piglet
• onion
• lemons
• salt and pepper
• soy sauce
• olive oil
• green onions

Even in Russia, pork was considered a symbol of wealth and fertility, therefore, for the old New Year, jellied meat from pork legs and suckling pig, which was baked entirely, was always served on the table. And if you decide to surprise your guests with such a royal treat, then we offer you several recipes with photos that will help you learn how to cook a suckling pig in the oven.

Roast suckling pig

No meat can be compared to suckling pig, especially when baked whole in the oven or grilled. We offer you a recipe with a photo, thanks to which you will learn how to prepare such a festive dish.

Ingredients:

• piglet;
• 4 onions;
• 6 lemons;
• salt and pepper to taste;
• soy sauce to taste;
• olive oil;
• 3-4 cloves of garlic;
• bunch of green onions.

Preparation:

We prepare the carcass of a suckling pig for baking and for this it must be completely empty inside. Therefore, we extract the liver and all other entrails. If there is hair left on the skin, then we cut it off or simply shave the piglet

Now rub the carcass thoroughly with salt, pepper and any seasonings to taste. You can also rub the pig with soy sauce, but then you need to be careful with the salt so as not to overdo it

Then we stuff the carcass with lemon, onions and green onions, as well as garlic, sew the abdomen with threads

Wrap the ears, tail and patch with foil. If the piglet will be roasted on a spit, then we tie up the legs so that they do not burn

We bake the piglet for 3 to 5 hours, the exact time depends on the size of the carcass, but 1 kg takes 1 hour of frying, regardless of where the piglet will be roasted

In the process of baking, pour the carcass with melted fat every half hour. Baking temperature from 180-200 ° С. If the piglet is to be roasted on a spit, then it should be twisted regularly. Add firewood if necessary

The readiness of the pig can be checked with a thermometer or we simply pierce the carcass with a knife, and if clear juice is released from the puncture, then the meat is ready

Serve the baked suckling pig with any side dish, vegetables and wine

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For cooking, you can buy a paired or frozen piglet. Of course, in frozen form, it costs less, but here it is worth considering that the inside of the carcass can be filled with ice and after thawing, the weight of the pig will immediately decrease by one third.

Suckling pig in the oven with rice and vegetables

If the suckling pig is roasted on a skewer, then you do not need to stuff it, as this is inconvenient and impractical. But if it is baked in the oven as a whole, then you can and even need to stuff it. You can cook a pig with different fillings, for example, there is a recipe with a photo with vegetables and rice.

Ingredients:

• piglet;
• 2 oranges;
• 1 lemon;
• 1 tsp dried rosemary;
• 1 tsp dried marjoram;
• 2 tbsp. l. salt;
• 1 clove of garlic;
• 1 tsp white pepper;
• 100 g of rice;
• 2 sweet peppers;
• 1 carrot;
• 1 onion;
• some vodka.

Preparation:

We put the pig carcass on the back, open the abdomen and make an incision along the ridge on one side and the other. Now rub inside with garlic

For the marinade from lemon and oranges, we survive the juice, and also peel off the zest from citrus. Add dried herbs, salt and white pepper, stir everything well

We coat the carcass with the resulting marinade, then wrap it in cling film and leave at room temperature for 2-3 hours

Boil rice in salted water until half cooked. Cut carrots, onions and sweet peppers into cubes and also fry until half cooked in a pan with the addition of oil. Then we mix rice with vegetables

Dry the piglet with paper napkins and degrease the skin by wiping it with vodka

Now stuff with rice and vegetable filling, sew up the abdomen

Then we wrap the tail, patch and ears with foil so that they do not burn out. Tie the front and back legs, transfer them to a baking sheet covered with parchment

We send the pig to the oven for 15 minutes, temperature 220 ° C. After we take it out, grease the carcass with vegetable oil and bake it for 2 to 3 hours at a temperature of 170 ° C

We transfer the finished pig to a beautiful dish, decorate with citruses, fresh vegetables and serve

Interesting! Cooking rabbit meat in the oven to keep it tender

The freshness of the suckling pig can be determined by the injection site, it should have a scarlet color of blood. The abdominal incision should be covered with a layer of fat for almost a quarter of the finger. Also, when buying, you should pay attention to the kidneys, they should be covered with fat.

Suckling pig in the oven with buckwheat and mushrooms

Even in Russia, a suckling pig was baked whole with buckwheat, and today such a dish is very popular. And now, in the proposed recipe with a photo, we will tell you in detail how to cook a pig in the oven with buckwheat and mushrooms.

Ingredients:

• suckling pig;
• 2 glasses of dry white wine;
• 3-4 tbsp. l. soy sauce;
• 3-4 carnation buds;
• 2 boxes of star anise;
• 6-8 peas of allspice;
• 1 onion;
• 300-400 g of champignons;
• 1 glass of buckwheat;
• salt, black pepper, paprika;
• olive oil;
• butter;
• honey.

Preparation:

We put the prepared carcass of a suckling pig in a convenient spacious container, fill it with water. Now pour in wine, soy sauce, put star anise, cloves and allspice, mix. If desired, the spices can be boiled in water so that they better reveal their taste and aroma, cool, and then use for the marinade

In such a marinade, we leave the piglet for 1, 5 days, from time to time we turn the carcass

After the pig, we take it out, dry it well with paper napkins inside and out

For the filling, boil buckwheat, but do not bring the cereal to full readiness. Chop the onion into quarters and sauté until transparent in a pan with butter or olive oil

Cut the champignons into not too small cubes, send them to the onions and fry until golden

After that, pour the mushrooms fried with onions into the buckwheat, add salt and pepper to taste, mix

Now pour oil on the carcass, sprinkle with salt, pepper and paprika, rub the pig with spices well. After it, we stuff it with buckwheat porridge and sew up the abdomen

We put it on a baking sheet, wrap the ears and a patch with foil, send it to the oven for 30 minutes, temperature 200 ° C

After we take out the carcass, grease it with a mixture of honey and soy sauce, bake for 1 hour 20 minutes, temperature 170-180 ° С

20 minutes before readiness, the carcass can be greased with honey again

Put the finished piglet on a large dish, decorate with herbs, fresh vegetables and, if desired, baked potatoes

For baking, it is advisable to choose a suckling pig carcass weighing no more than 3-4 kg. Such a pig will cook well, the meat will turn out to be tender and soft.

The recipe for baked suckling pig from Julia Vysotskaya

Julia Vysotskaya also has her own recipe with a photo, in which she tells how to cook a whole suckling pig in the oven. Of all the options for fillings, the well-known TV presenter also chooses buckwheat, since she believes that it is such cereals that are the best suited to the tender meat of a pig.

Ingredients:

• piglet carcass;
• 2 cups buckwheat;
• 2 onions;
• 2 eggs;
• a bunch of green onions;
• 4 tbsp. l. olive oil;
• 1 tbsp. l. butter;
• ¼ h. L. black pepper;
• 1 tsp sea salt.

Preparation:

Pour buckwheat into a thick-walled saucepan, pour boiling water over it, add salt and put in the oven for 30 minutes, temperature 180 ° C

We wash the pig carcass well, dry it, rub it inside and outside with salt and pepper

Chop the onion into small cubes, fry in olive oil until transparent

Boil the eggs, peel, knead with a fork until finely crumbled

Now pour eggs, fried onions and finely chopped green onions into buckwheat

Mix everything and stuff the carcass with the resulting filling, sew the abdomen with threads

Grease the baking sheet with olive oil, put butter in the center and shift the piglet itself, hide the hind legs under the abdomen

Pour oil over the carcass. We wrap the tail, ears and patch with foil, send to the oven

We bake the suckling pig for 2 hours, water it from time to time with the released juice and half an hour before it is ready, the foil can be removed

If you need to quickly bake a piglet, then you can cook it without filling. To do this, rub the prepared carcass with salt, stuff it with garlic and fry it in the oven until completely cooked, but at the same time, pour it over with juice, which will stand out during the baking process.

There is nothing complicated about how to cook a whole suckling pig in the oven, no. We just choose a good carcass and follow the advice from experienced chefs. But some housewives have a recipe with a photo of a fake pig, which they cook from ordinary potatoes and minced meat.