Roast Milk Piglet
Main Dishes • Russian
Description
It is best to serve the finished piglet with a side dish made of buckwheat mixed with rice, quail eggs, and carrots sautéed with onions. Enjoy your meal!
Ingredients
- Dressed Milk Piglet 5 lbs
- Red Grape Juice 5 fl oz
- Mustard Greens 2 tablespoons
- Malt Vinegar 2 tablespoons
- Soy Sauce 2 tablespoons
- Olive Oil to taste
- Cinnamon ½ teaspoon
- Paprika 1 teaspoon
- Green peppercorns to taste
- Fresh basil leaves a pinch
- Ground Nutmeg a pinch
- Butter to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
To prepare the milk piglet, first make a marinade that will make the meat juicy, tender, and aromatic. For this, crush the black peppercorns, nutmeg, paprika, and cinnamon in a mortar. Mix the crushed spices with salt and mustard seeds, then pour in the red wine, soy sauce, and vinegar. Stir the mixture well and let it steep for a while. We will use this marinade to coat the piglet later.
Step 2
Thoroughly wash and dry the dressed piglet. Make small incisions inside with a sharp knife (but do not pierce through!). Generously coat the piglet inside and out with the marinade. Place a suitably sized glass jar or bottle wrapped in food foil inside the piglet. This will help the carcass maintain its shape during cooking.
Step 3
Place celery stalks in a baking dish along with the marinated piglet and let it marinate for 40 minutes. Put the marinated piglet in the oven and roast for 1.5 hours at a temperature of 180–390°F. Before this, it is recommended to generously coat the tail, ears, and snout with butter and wrap them in foil.
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