Restaurant recipes for cooking aspic, boiled, stuffed and fried suckling pig for a banquet.

Suckling pig is traditionally considered a banquet dish. These dishes are usually prepared by professional chefs. They are not very willing to share their recipes. For those who are not afraid to experiment, I offer restaurant recipes that, if desired, can be adapted for home cooking.

Jellied suckling pig for a banquet

We prepare:

1. Small carcass of a pig weighing 2-3 kg
2. Fresh carrots - 2 pcs.
3. Lemon - 0.5 pcs.
4. Rice or semolina for a pedestal - an arbitrary amount, depending on the size of the dish
5. Salt to taste
6. Freshly made jelly - about 1 liter
7. For decoration
8. Boiled carrots and eggs - 1 pc.
9. Green peas and carrots in tins, drenched in jelly

Progress:

• We singe the carcass, gut through the abdomen, rinse
• So that during the cooking process the carcass does not deform, a cook's needle (skewer or birch stick) is inserted inside it, so that it bursts the pelvic bone and head
• Fill the abdomen with raw chopped carrots
• Sew up the incision with threads
• Chop off the legs at the knee joint
• Rub the carcass with lemon
• Cook in salted water at a very slow boil for 2.5-3 hours
• We cool without removing from the broth
• Freeing the pig from sticks and carrots
• Chop off the head, and chop off the spine
• Chop the halves of the carcasses across into equal parts
• From rice or semolina we make a pedestal according to the size of the dish
• Put parchment on top
• We decorate the sides of the pedestal figuratively or decorate with boiled vegetables
• Put potato salad on top
• We lay the pig's head on the foundation
• We replace the eyes with olives or cherries
• Lay out the pieces of meat, giving the shape of a pig
• Fill with prepared in advance
• We cool
• From above we decorate the pig with a boiled egg, cut into circles or cucumber
• Decorate the sides with figuratively chopped boiled carrots, herbs
• Fill in jelly again
• Around we put figures of colored jelly, parsley and lettuce and green peas and boiled carrots poured into molds. Read the jelly recipe
• Serve horseradish with sour cream separately

Boiled suckling pig: recipe

Products:

1. Pig carcass - 1 pc.
2. Carrots - 1 pc.
3. Lemon juice - 2 tablespoons
4. Parsley root - 2 pcs.
5. Salt to taste

Preparation:

• Wrap the processed carcasses in gauze, tie them with twine, put them in a kettle with cold water
• Bring to a boil
• Next, simmer for 2 hours
• Half an hour before cooking, add salt, carrots, parsley roots
• We check the readiness by piercing with a chef's needle at the neck and hams - the released liquid should be colorless
• We take out the boiled carcass
• Put in ice-cold boiled salted water
• We cool
• Remove the gauze
• Dry with a towel
• Chop off the head
• Cut from both sides along the ridge
• We divide into two halves, removing the spine
• We cut each obtained part across into portions
• Serve with cold vegetable garnish
• Serve horseradish sauce with sour cream separately

Roasted suckling pig: recipe

1. Small piglet carcass
2. Sour cream, water - 0.5 tbsp.
3. Salt to taste
4. Empty egg shells - 2 pcs.

Technological process:

• You can fry the pig as a whole or in halves
• For cooking as a whole, we do all the manipulations that for a boiled pig before cutting
• Then salt the whole carcass
• Put on a baking sheet, bending the legs
• Lubricate with sour cream
• Fry in a slightly heated oven until browned
• Next, add some water
• We put eggshells on our ears so that they do not burn
• We continue to fry, periodically pouring the juice that stands out
• When serving, cut lengthwise into 2 parts, and then crosswise into portions
• Serve with crumbly buckwheat porridge, seasoned with oil and mixed with shredded boiled eggs and strained juice obtained during roasting the pig
• If the pig is fried in halves, then we cut the prepared carcass into two parts (with the head)
• Rub with salt
• Lubricate with sour cream
• We fry until tender, as well as the whole

How to cook stuffed suckling pig?

In addition to a small carcass of a piglet, you will need:

For minced meat:

1. Pork not fatty pulp or veal - 0.5 kg
2. Milk - 0.5 tbsp.
3. Fresh egg - 1 pc.
4. Salt, pepper, nutmeg - to taste
5. Peeled pistachios - 2 tbsp. l.
6. Fat - 100 g

Stages of work:

• Chop off the legs of the gutted pig carcass
• We cut the abdomen from the neck to the pelvis
• We cut out the vertebral, costal and pelvic bones, being careful not to damage the skin
• We wash the carcass, rub with salt
• Stuff tightly with minced meat
• Sew up the hole with twine
• To prepare minced meat, grind the pulp of low-fat pork or veal 2 times in a meat grinder with a fine grid
• Add milk, raw eggs, salt, pepper, nutmeg
• We knock out well
• Put peeled pistachios, lard, diced
• Stir
• Fry the stuffed pig, add the broth and simmer until tender
• Cut across before serving
• Letting go with rice or potatoes in sour cream
• Pour with the juice formed during the cooking process

As you can see, preparing this dish is not that difficult. The most important thing is to be patient and do everything in stages. The pig carcass looks very solemn on the banquet table. Your guests will be pleasantly surprised by such a great welcome.

Video: Suckling pig in the oven (like New Year's recipe)

In ancient times in Ancient Russia there was an amazing custom - to serve on Easter for a festive breakfast a large dish with a fried suckling pig. Moreover, only a person who knew a lot about this difficult matter could cook it.

The piglet is called dairy, because it does not eat any other food other than the milk of the mother-pig. Usually, no more than one to one and a half months pass from birth to the moment of slaughter, and the meat of such an individual is especially soft and tender. It is for this feature of suckling pigs that people appreciate.

But in order to get a tasty and appetizing piglet, you should know some of the subtleties of cooking this dish. Especially if you have to do it for the first time. From ancient times to the present day, many recipes have come down that allow you to get a dish of excellent taste. And among them, two main ones can be distinguished, in which the carcass of a suckling pig is used exclusively as a whole.

According to a long-established tradition, the first and most popular is the whole roasted suckling pig. To begin with, the pork carcass is well cleaned, the entrails are removed and washed thoroughly. Then they put any filling inside as desired and sew up the incision with a harsh thread. A mixture of various products can act as a filling, but perhaps the most popular is porridge mixed with the liver of the pig itself. In this case, cereals can be used depending on the wishes: rice, buckwheat, millet, etc. It usually takes at least three hours to roast a piglet, but time may vary depending on the weight and size of the carcass.

The second way to cook suckling pig is to roast it over an open fire. To do this, the previously cleaned and washed carcass is strung on a spit and fried, constantly turning on different sides. Before starting cooking, it is recommended to soak the suckling pig for a while in some light marinade. By the way, in this version, it is not at all necessary to gut the piglet - the spit is passed right through the carcass along the ridge. Experienced chefs advise using exclusively birch firewood for baking a suckling pig over an open fire. True gourmets say that thanks to the aromatic smoke that soaks the meat, the finished dish has an amazing taste.

Roasted suckling pig vaguely resembles young chicken meat, only slightly more fatty and juicy and, of course, with a characteristic pork taste. When you look at the ruddy crispy crust and fragrant smoke that rises from the mouth-watering piece of freshly baked piglet, you can understand what is so attractive about this dish. Once a person has tasted tender milk meat, which expires in transparent fat, he will forever become an admirer of a dish called suckling pig baked on a spit.

Recipe, photo, how to cook

In Russian folk cuisine, there are three main types of meat main courses:

• boiled meat in a large piece, cooked in soups and gruel, and then used as a main course or as a cold appetizer;
• offal dishes (liver, omentum, abomasum), baked with cereals in pots;
• dishes from a whole animal (bird) or from a part of it (legs), or from a large piece of meat (rump, rump), fried in an oven on a baking sheet - the so-called roast.

As a side dish for meat dishes of the Russian table, cereals and gruels were usually used, in which the meat was cooked, then either boiled, or rather steamed and baked, root vegetables (turnip, carrots), as well as mushrooms; to the roast, regardless of the meat used, in addition, pickles were also served - sauerkraut, pickled and sour apples, soaked lingonberries and boils. In modern conditions, baked vegetables for Russian meat dishes are conveniently cooked in aluminum food foil. The role of the gravy is usually performed by the juice formed during frying, as well as melted sour cream and ghee, which are poured over boiled vegetables or flavored with cereals.

Suckling pig in the oven: calorie content and beneficial properties

It is widely known among meat dishes roast suckling pig... This is a pig, which at the time of slaughter was feeding on mother's milk and had not yet eaten any other food. In Russia, in the pre-Petrine era, there was a ban on the consumption of dairy animals. Gutted (heart and liver remain), a suckling pig weighs from 1 to 5 kg. Most importantly, the suckling pig is almost dietary. Its meat does not yet contain fatty layers.

The calorie content of a suckling pig is 109 kcal per 100 grams of product. The chemical composition includes: choline, vitamins A, B1, B2, B5, B6, B9, B12, C, D, E, H and PP, as well as minerals necessary for the human body: potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, chlorine and sulfur, iodine, chromium, fluorine, molybdenum, boron and vanadium, tin and titanium, silicon, cobalt, nickel and aluminum, phosphorus and sodium. Also, the meat of young pigs contains a large amount of protein.

How to cook a suckling pig

There are many ways of cooking pig dishes... One of them - roast meat on a skewer... You can also bake it in the oven or boil it. A common dish is suckling pig stuffed with various ingredients: buckwheat, rice, millet, corn and others.

Ingredients:

• 1 suckling pig (1.5 kg)
• 500 g buckwheat
• 50 g butter
• 2 tbsp. tablespoons of sunflower or olive oil.

Suckling pig. Recipe

Wash a well-fed pig with cold water, hold in it for 3-4 minutes, then put it in boiling water for 2-3 minutes, pluck out the bristles carefully without damaging the skin, rub it with flour, singe it, then rip it up, gut it, wash it inside and out, after which it is desirable from the inside, cut out all the bones (ribs, ridge), with the exception of the head and legs, in no case cutting through the meat and skin.

Prepare steep buckwheat porridge, but do not season with anything other than butter. Before boiling, fry the cereals with oil, boil with boiling water, separate the floating grains.

Salt the finished porridge in moderation. Add the fried and chopped pig liver to it, mix.

Lay the porridge along the piglet evenly throughout, so as not to distort its shape, avoiding thickening in some places, at the same time it is quite tight. Then sew the pig with a coarse thread, straighten the shape, bend the legs, put on the baking sheet sideways on birch sticks located crosswise so that the skin of the pig does not touch the baking sheet. You cannot salt or season with spices.

Coat the pig with vegetable oil, pour over melted butter on top and place in a preheated oven until browning. Then turn over and brown the other side. After that, reduce the heat and continue frying, pouring the flowing juice over the piglet every 10 minutes for 1 hour and turning it alternately: fry the back up for 15–20 minutes.

When the pig is ready, make a deep cut along its back to allow steam to escape from the pig. This will leave the crust dry and crispy. Let stand for 15 minutes, cut into pieces (or leave whole), pour over the juice remaining after frying and serve with cranberry broth.

Angel at the meal!

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Suckling pig in the oven is an original, spectacular, tasty and satisfying holiday dish that is served for a birthday, wedding, anniversary, new year. The delicacy can be prepared according to the classic recipe - without filling, or be stuffed with vegetables, cereals with cheese or pieces of meat with sour apples, cranberries, prunes, nuts. The dish is baked in the oven or on a spit, whole or cut up.

Video recipe "How to cook a suckling pig"

Cooking process

A suckling pig is a young three-month-old pig that is still sucking on the uterus. Due to this, the meat is tender, aromatic, soft, with a creamy taste.

Consider how to cook your own dish at home.

Ingredients

• piglet - 2.5 kilograms;
• butter - 80 grams;
• celery - 1 bunch;
• grain mustard - 40 grams;
• vegetable oil - 150 grams;
• semi-sweet red wine - 150 milliliters;
• balsamic vinegar - 30 grams;
• dried paprika - 5 grams;
• dry basil - 3 grams;
• soy sauce - 30 grams;
• cinnamon - 3 grams;
• black pepper (peas) - 5 grams;
• nutmeg - 3 grams;
• salt.

The recipe for cooking pig in the oven

1. Process the carcass. Despite the fact that the piglet is usually sold gutted, sometimes it is necessary to clean it from the firing products, remove the remaining hairs. To do this, wipe the carcass with paper towels on the inside and rinse on the outside.

   Make 4-6 shallow cuts on the inside to ensure the meat is evenly baked.

2. Marinate the pig. Recipe for steeping meat sauce: grind cinnamon, basil, nutmeg, peppercorns in a mortar, add semisweet red wine, paprika, soy sauce and balsamic vinegar. Mix all ingredients thoroughly. Lubricate the carcass inside and outside with the resulting marinade, leave to saturate for 40 minutes at room temperature.
3. Bake the meat. For even roasting of the piglet on all sides, make sure that it does not fall on the barrel. To fix the carcass, place a bottle wrapped in foil in the belly of the pig.

   Preheat the oven to a temperature of 190 degrees, grease the ears, tail, piglet with butter and wrap them in foil so that they do not burn. Prepare a container for baking: put vegetable (olive or sunflower) oil on the bottom of the baking sheet, arrange the celery stalks in a grid. Lay the suckling pig on top of the belly.

   Cooking takes up to 2.5 hours. During the baking process, pour the cooked meat juice over the pork.

   For a crispy crust, remove the foil from the muzzle 20 minutes before the end of cooking, increase the temperature in the oven to 200 degrees.

Remember, the readiness of the pig is checked with a wooden toothpick: if after a puncture thick transparent juice oozes from the hole, this indicates that the dish is ready.

The secret to the amazing taste of suckling pig

Apple-mustard sauce will complement the taste of young pork. Its fruity notes successfully emphasize all the advantages of the suckling pig.

How to prepare the sauce?

1. Grind and fry in butter (50 grams) with the addition of mustard (up to 20 grams), two sweet apples and one onion.
2. Pour 100 milliliters of broth and white dry wine into a frying pan. Add 5 grams of honey, a pinch of salt. Boil the resulting mass until the liquid evaporates by half.
3. Add cream to the mixture, bring to a boil, cook for 3 minutes until thickened.
4. Pour the ready-made apple-mustard sauce immediately into the gravy boat. Serve warm.

To give an aesthetic look, apply a mayonnaise net on the back of the pig, insert olives or olives into the eyes, ears, put a baked lemon in the mouth. Top with herbs and apple-mustard sauce.

It has long been customary for many peoples to cook suckling pigs for the holidays. After all, suckling pig meat is especially tender, tasty and juicy.

Today, most city dwellers rarely get the opportunity to taste this delicious dish. But, if you get the chance, be sure to try cooking a suckling pig. Moreover, you can cook a pig in a conventional oven.

So let's get down to cooking!

Ingredients

The recipe for making a suckling pig is very simple. For this we need:

• suckling pig (2.5-3 kg)
• bunch of celery
• 100 ml red wine
• 2 tbsp. tablespoons of mustard seeds
• 2 tbsp. tablespoons of vinegar
• 2 tbsp. soy sauce
• olive oil
• cinnamon (0.5 tsp)
• paprika - 1 tsp
• black peppercorns
• a pinch of dry basil
• a pinch of chopped nutmeg
• butter
• pepper and salt to taste.

Cooking suckling pig in the oven

1. To cook a pig, you first need to make a marinade that will saturate the meat and make it juicy, soft and aromatic. To do this, grind black peppercorns, nutmeg, paprika and cinnamon in a mortar.
Add salt and mustard seeds to the spices.

2. Transfer the chopped spices from the mortar to a small bowl and pour over the red wine, soy sauce and vinegar.

3. Mix the resulting mixture well and let it brew a little. We will grease the pig with this marinade.

4. Thoroughly wash and dry the gutted pig carcass. Make small cuts from the inside with a sharp knife (but do not pierce through!). Grease the outside and inside of the pig with plenty of marinade.

5. Inside the suckling pig, you need to place a suitable size glass jar or bottle, previously wrapped with food foil. This will help the carcass to maintain its shape while baking in the oven.

6. In a baking dish or dish of a suitable size, place the celery stalks and the marinated pig carcass and leave for 40 minutes so that the pig meat is thoroughly saturated with the marinade.

7. Transfer the pickled pig to a baking sheet and place in the oven, where bake for 1.5 hours at a temperature of 180-200 degrees. Before this, it is recommended to grease the tail, ears and piglet with plenty of butter and wrap it in foil so that they do not burn.