Suckling Pig
 
 
Recipe type: Main
Serves: 10-12
Ingredients
  • 3-3.5 kg suckling pig
  • 200 g pearl barley
  • 100 g porcini
  • 100 g onion
  • Borodinsky bread
  • 6 radishes
  • 6 carrots
  • Potato chips
  • Bundle of fresh greens
  • 100 g grain mustard
For sauce:
  • 100 g onion
  • 100 g carrot
  • 30 g honey
  • 50 g red wine
Instructions
  1. Cut a piglet into two halves along the spine, rub with salt and pepper from inside, grease the skin with vegetable oil.
  2. Put sliced onions and carrots on a baking sheet, pour some water (300 ml), put the piglet and bake in the oven for 3 hours at 120 degrees.
  3. Remove all bones from the cooked piglet and accurately remove the meat from the skin.
  4. Put the skin and warm meat on top of the skin in a rectangular tray, press with another tray (some weight on it) and put to the fridge.
  5. Take out the piglet in 6-8 hours and cut in portions of 100-120 g each.
  6. Roast each peace on a frying pan until crispy skin.
Sauce:
  1. Strain the broth that remained from the roasted pig, add the honey, wine and spices to taste.
  2. Evaporate a few times to get a sauce consistency.
Side dish:
  1. Boil the pearl barley, add fried mushrooms and onion, mix well.
Serve:
  1. Cut Borodinsky bread into thin slices and dry in the oven, bread will turn into chips that can be used to decorate the dish.
  2. Mini vegetables, radishes and carrots, fried in butter, as well as fresh greens and potato chips can serve as an additional side dish.
  3. Roasted pig tastes well with grain mustard.
Recipe by Food'n'chef at https://old.foodnchef.com/molochnyj-porosenok/