Roast Piglet
Main Dishes • Georgian
Description
When choosing a piglet, it's better to select a 'girl' since they do not have the specific musky odor that is characteristic of 'boy' piglets.
Ingredients
- Piglet 3½ kg
- Adjika 0 oz
- Pomegranate Seeds ½ pieces
- Salt to taste
- Tkemali to taste
Step-by-Step Guide
Step 1
Thoroughly wash the cleaned piglet and rub it with salt and adjika completely inside and out, making sure to cover every inch.
Step 2
Preheat the oven to 390°F and place the whole piglet on a baking tray for 1 to 1.5 hours. Occasionally open the oven and either baste the piglet's back with the rendered fat or brush it with melted butter.
Step 3
You can check the readiness of the piglet by piercing the thickest part of the neck and observing the juices that flow out—they should be clear.
Step 4
As soon as the piglet is ready, remove it from the oven, let it cool slightly, and cut it into small pieces. Arrange the pieces in a random pile on a serving platter and sprinkle with pomegranate seeds. Enjoy the piglet by dipping the pieces in tkemali sauce.
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