The most important thing you should start with is buying a suckling pig. It is best to order a suckling pig in advance from a familiar seller in the market, but if it is possible to purchase it in a store, pay attention to the weight of the carcass. The average weight of piglets, whose age is five to six weeks, is 24-27 kilograms, this is enough for about 6-8 servings.
After the piglet is selected, it will need to be rinsed in running water, rinse well again inside the incision, after which it will need to be dried with a towel and it will be possible to pickle the carcass.
Before roasting a pig on a spit, you will need to stock up on a sufficient amount of birch firewood, they are ideal for preparing this dish.
After the piglet has been washed and dried, it will be necessary to prepare a brine to carefully prick the piglet on all sides.
Since the carcass is large enough, it will be necessary to have large dishes and wait several days to marinate it. To reduce the time for salting the carcass, it is best to use brine and an ordinary syringe.
Make a brine out of water and hardened salt. If you do not have hardened salt on hand, you can cook it yourself - mix coarse sea salt and spices, grind all this mass in a coffee grinder or mortar and salt for making soups and marinades is ready.
In order for pork on a spit to be not only beautiful, but also tasty, it is necessary to make sure that the meat is well salted in all parts of the carcass. To do this, we collect brine in the largest syringe and evenly chop the carcass. We pump the pig everywhere - legs, stomach, ribs, head.
We spread the salted pig on a convenient surface and tie it very tightly on all sides with a dense fishing line. You can sew up the stomach with a thick needle or just wrap it very carefully from all sides. If you have special clamps, use them. 
Piglet on a spit (the preparation of which is not only very exciting, but also quite difficult) is a dish that requires some skill. Therefore, if you are preparing it for the first time, enlist the support of a strong assistant.
We put the prepared piglet on a skewer and begin the most exciting process - frying.
We prepare the marinade from onion, pepper and spices - cut the onion and pepper into thin rings and mix everything in one convenient bowl.
A suckling pig on a spit will have a beautiful fragrant crust if you coat it with prepared marinade about every forty minutes.
The piglet will take approximately four to five hours to cook, depending on its size. It will be possible to check its readiness only by external water and juice, which will be released when pressed.
After about four hours of frying, stick a sharp rod into the thickest part of the carcass and if the juice that stands out is without blood, then the pig on the spit is ready.
Remove the pig from the spit, decorate with fresh herbs and serve. Bon appetit!
In Kuzbass, Yaz cooked a roasted pig. However, such a dish can be prepared at a regular picnic.
You will need:
Milk pig (it is better to take a pig that is less than 8 weeks old)
Pepper, salt - taste
Coal - 2 kg per 1 kg boar weight
It is necessary to marinate the meat - rub the skin of the piglet inside and out with pepper, salt and your favorite seasonings. You can use chopped garlic, nuts and fresh herbs. The carcass wrapped in polyethylene is marinated overnight.
It is necessary to fry the piglet on a spit, constantly rotating it - otherwise the carcass will immediately burn. The average cooking time is 3-4 hours. For the first hour, do not bring the carcass too close to the coals, as it can burn and not bake inside. Then the skewer can be lowered, while lubricating the piglet with oil.
After 3-4 hours, pierce the carcass with a knife (preferably to the very middle). There is no blood - the piglet is ready.
Recipe number 1: Lamb on a spit
Clean the lamb from the insides, throat and colon. Wash, salt and pepper the inside. Carefully place the lamb on the skewer so that the spine runs parallel to the skewer and is in contact with it. Fasten the lamb to the spit using special tools. Sew up the belly of the lamb with twine. Brush the whole lamb with oil and lemon, salt and pepper. Light the coals and wait for the fire to subside. Put the lamb on the coals and turn on the spit. Keep a plate next to you vegetable oil and lemon juice, a brush for greasing the lamb. Cook until the characteristic roast color is obtained.
Recipe number 2: Skewered suckling pig
The prepared carcass of a suckling pig is washed, dried with a clean napkin and rubbed inside and out with a mixture of salt, red and black ground pepper. Then the carcass of a suckling pig is strung on a skewer and fried over hot coals until cooked, constantly turning and brushing with melted butter. The finished suckling pig is removed from the spit, placed on a dish, decorated with tomato slices and sprigs of parsley and dill. Ketchup is served separately.
Recipe number 3: Georgian pig on a spit
The prepared carcass of a suckling pig is washed and dried with a clean napkin. The heart, liver and lung are washed, boiled in salted water until half cooked, then removed from the broth, cooled and cut into small pieces. Diced feta cheese and chopped parsley are added, mixed and stuffed with the obtained mass of the piglet. The incision is sewn up with a strong thread, the carcass is put on a skewer and fried over hot coals until cooked, constantly turning and lubricating with vegetable oil. The finished pig is served at the table with spicy tomato sauce and a side dish of tomatoes and cucumbers.
Recipe number 4: Tobacco pig on a spit
Cut a whole (with head and legs) gutted and washed young suckling pig lengthwise (without separating the halves) and unfold the carcass along the notch. Give the pig a flat shape (flatten) and salt. Then put on a spit and fry until fully cooked, periodically turning the spit, over charcoal (without flame) until cooked (formation golden brown). During frying, the pig from time to time should be lubricated with an aqueous solution of salt (if the pig is very fatty), sour cream or butter. It is recommended to serve the gravy to the roast pig, which is prepared as follows: thoroughly crush 1 cup of peeled walnuts with garlic (3-4 cloves), coriander greens (3-4 sprigs), capsicum and salt (to taste). Dilute with pomegranate juice (1 cup) and boiled cold water (1/4-1/2 cup). Pour the finished sauce into a gravy boat and pour in the pomegranate seeds (to taste). The tobacco pig is served on the table with a skewer, which is placed on a dish and decorated with greens.
Recipe number 5: Piglet roasted on a spit
Such a pig, prepared in advance, is very good to bake in the courtyard of the estate on the second day of the New Year holiday.
Piglet (no more than 10 kg), washed, wiped dry, rub with a mixture of salt, pepper and crushed garlic from the inside and out. After 24 hours, the pig, planted on a spit, is roasted over coals in a barbecue grill. We strengthen the skewer not too low, otherwise the skin of the piglet will be covered with bubbles. If the skin is too dry, then it should be sprinkled with melted fat. Since the front and back contain more meat, we put more coals under them. It is good to pour over a roasted pig with beer (1 bottle), and then it will be covered with a crispy crust in a few minutes of “finishing”.
Recipe number 6: Piglet on a spit
Wash the piglet well, wipe dry and singe the bristles. Grate the inside with lemon, salt, pepper and put on a skewer, making sure that the skewer is parallel to the vertebral part of the piglet. Then tie the lower part of the carcass to the skewer and sew up the abdomen (remove the insides in advance). Leave it upright for 1-2 hours to dry. During this time, light the coals and as soon as they are hot, set the spit over the coals and start frying. Lubricate from time to time with vegetable oil and lemon to get a crispy crust.
yunker 17-03-2013 13:13
beautifully in the cinema is shown a fried milk jug cooked on an open fire.
But how do you cook it in real life?
you can buy a piglet, and there is a barbecue in the country, you need a salting recipe and frying instructions.
Simply Gray 17-03-2013 13:42
1. Get out of the underground, clean and lubricate the old grandfather Schmeiser.
2. Recall stories about the fathers of both peoples. Put back clean and shiny Schmeiser.
3. Go to a pub in the evening and celebrate St. Patrick's Day properly.
4. If at night the little pig dreamed again in the morning with beer, watch the movie "Babe", the cartoons "Winnie the Pooh", "Three Little Pigs", "Funtik", etc.
5. If it didn't help. Buy MP rub with marinade. put in the oven, covering the patch and ears with foil, bake until done.
PS. There is practically nothing to eat there - skin and bones)))
Simply Gray 17-03-2013 15:44
I remember in Greece at the hotel on Thursdays whole sheep were roasted - the process took half a day. The chip was in the motor attached to the spit, which rotated the carcass at low speed. Well, coals were periodically added from a separate fire.
TopperHarley 17-03-2013 15:45
Instead of eyes, olives, and a sprig of parsley in the mouth.)
- And when you serve the piglet, do not forget in your mouth soaked apple insert, and, pardon, in the ass - a bunch of parsley. - Lieutenant, she won’t recognize me in this form at all! (C)
Alitet 17-03-2013 15:53
quote: There is practically nothing to eat there - skin and bones)))
Sincerely,
Alithet
palletrych 17-03-2013 16:12
quote: Originally posted by Alitet:
They are also tasteless on their own. Therefore, our Serb brothers prepare piglets weighing 10-12 kg, and not 3-4 we. These are really delicious.
Simply Gray 17-03-2013 18:10
quote: Originally posted by Pallitrych:
Even in a piglet, 30 kg of meat is not enough, what to say about smaller ones.
But where is the line between a pig and a pig, especially on St. Patrick's Day?)))
Quick 17-03-2013 18:20
In 30 kg - normul meat.
Simply Gray 17-03-2013 18:39
In 30 kg - normul meat.
And how many kills are in the carcass of a poor, punctured, torn swine with cut off ears, which fell into the hands of a non-saint and drunken non-inquisition in the photo in the topic above, from which Brigitte Bardot would have stood up and her hair fell out?
Quick 17-03-2013 20:19
punctured, pierced swine with cut off ears,
Rally of knife fighters.
Simply Gray 17-03-2013 20:42
quote: Originally posted by Quick:
Rally of knife fighters.
Pig down jacket?
ag111 17-03-2013 20:48
Here, I'm asking for advice on a similar situation. They sell slices of ham across the bone. Carefully sawn off by some technique, not thick. A sort of circle in a pan with a bone in the middle. In principle, the meat for frying is unsuccessful, but it stuck me to fry it on the grill. Who will advise what?
palletrych 17-03-2013 21:46
quote: Originally posted by Quick:
In 30 kg - normul meat.
In 30 kg of live weight - no more than 5-6 kg of meat. The rest is skin, bones, connective tissue, liver, head. True, the meat there is not in large pieces, but in a thin layer of 2-3 cm.
palletrych 17-03-2013 21:49
quote: Originally posted by Just Gray:
in the photo above
Approximately 20 kg.
Simply Gray 17-03-2013 21:54
quote: Originally posted by Pallitrych:
In 30 kg of live weight - no more than 5-6 kg of meat. The rest is skin, bones, connective tissue, liver, head. True, the meat there is not in large pieces, but in a thin layer of 2-3 cm.
The true truth))) Maybe Quick then roasted someone else at the stake?)))
Quick 17-03-2013 22:08
quote: Originally posted by Pallitrych:
In 30 kg of live weight - no more than 5-6 kg of meat. The rest is skin, bones, connective tissue, liver, head.
More meat will be. Yes and
quote: Originally posted by Pallitrych:
- skin, bones, connective tissue, liver, head
Quick 17-03-2013 22:17
At this age, pure pulp in homemade is 30-35%. I know because they rolled the sausage last weekend.
palletrych 17-03-2013 22:23
quote: Originally posted by Quick:
With this method of cooking, isn't it food?
Ruslan, of course, the food is even very tasty, but not everyone eats it.) I pig's head stewed with buckwheat, I respect it very much.
Quick 17-03-2013 22:27
quote: Originally posted by Pallitrych:
Ruslan, of course, the food is even very tasty, but not everyone eats it.)
Many people don’t even eat meat))) but for me, the skin is fried and the bones are soft to gnaw, that’s it))) There’s no talking about the head. There alone cheeks what are worth! Ears, tail, liver, heart, kidneys, lung.... yummy! From the blood of a cowbass-krovyanochka, too, nothing. And you can sip straight from the mug. Healthy. Essno, we are only talking about a proven pig, healthy.
yunker 17-03-2013 22:45
as it is not thick with recipes poluchaetsya. Easter is already next week and I would like to prepare.
Quick 17-03-2013 22:46
quote: Originally posted by yunker:
Easter is already next week and I would like to prepare.
Oh how))) And we are just starting a post))
palletrych 17-03-2013 22:49
quote: Originally posted by Quick:
From the blood of a cowbass-krovyanochka, too, nothing.
I overcooked it, blood, with an onion, salting and pepperchiff.))) For vodka.)
quote: Originally posted by Quick:
At this age, pure pulp in homemade is 30-35%.
I didn’t find so much meat in a five-month-old piglet, but everything soft can be.
yunker 17-03-2013 22:50
quote: Originally posted by Quick:
Oh how))) And we are just starting a post))
therefore parasyatinka is not interesting)))))))
DrWinter 18-03-2013 10:01
MP is very difficult to spoil, it is fried easily and simply. And they fry it not in order to eat up for three from the belly, but rather to decorate the table. Enough to eat for two people. Crispy skin, by the way, is very tasty.
vullivorm 18-03-2013 11:02
Doctor, why did you change your avatar?
vullivorm 18-03-2013 11:43
into many knowledge - many sorrows?
it is better to spread with adjika, inside the buckwheat and a little more passivated onion, sew it up and into the oven.
DrWinter 18-03-2013 11:57
By the way, yes - buckwheat draws out excess fat, plus it turns out very tasty in itself. On the coals, the skin burns, but tolerable - "with coal", you can eat.
palletrych 18-03-2013 12:40
quote: Originally posted by vullivorm:
and on the topic - most likely you will burn the skin on the grill, there will be nothing at all.
If you roast on coals, and not on an open fire, then everything will be fine. Only for a long time.
Aunt Askal 18-03-2013 18:54
Greetings, comrades ... If in nature, I recommend it like this, we’ve already tried it, thing! Serve with fresh vegetables and herbs, and of course under Czech dark *
Recipe for the dish - knee in Czech
Helpful Hints:
Pork knuckle is a piece from the middle of the leg to the middle of the thigh
Based on 1 pork leg for 2 persons.
Singe the pork legs (tar), thoroughly clean, rinse and put to boil immediately in salted water. In water with legs, put one large, cut lengthwise carrot, large parsnip, also cut lengthwise, a large onion (without husks). If you need a dark broth, then you can pre-washed with the husk.
We cook, depending on the weight of the legs. There is enough water to completely cover the meat. If the leg weighs a kilogram, cook for 1 hour, if 2 kilograms, then 2 hours.
After cooking, rub the legs with adjika or suneli hops with vegetable oil to make the crust crispy and leave to marinate for 2 to 8 hours.
After frying on coals or in the oven, watering dark beer 20-30 min.
Serve with mustard, horseradish, hot capsicum, sauerkraut.
Bon appetit! (c)
Laifische 18-03-2013 19:04
Yum! Even after eating a double burger with beer, it awakens the appetite
palletrych 18-03-2013 19:54
Uncle. The recipe is good, but: firstly, it was about a suckling pig, secondly, cooking and waiting for 8 hours is long and tedious.
This recipe is suitable if you spend a vacation in the country or at least three days.
Simply Gray 18-03-2013 21:08
quote: Originally posted by Pallitrych:
Uncle.
Toad. It's such a waste of beer. With the same success, the shank can be fired with Lagavulin to get an incomparable Scottish spirit on it)))
Recently, I ate a pig on these shank - I know about food not in a horse)))
Quick 18-03-2013 21:27
quote: Originally posted by Pallitrych:
o2s
Simply Gray 18-03-2013 21:48
quote: Originally posted by Quick:
в3х - it's stupid to copy recipes from the net-moveton. Especially a woman.
In 4, aunt is an uncle who knows how to pour doshirak with boiling water, but he didn’t see the knuckle, cooked it, baked it.)))
palletrych 18-03-2013 22:20
quote: Originally posted by Just Gray:
In 4 aunt is uncle
in the 5th, the avatar does not stick with the nickname.
palletrych 18-03-2013 22:31
in the 6th
Hello Jess.)))
Quick 18-03-2013 22:35
quote: Originally posted by Just Gray:
In 4, aunt is an uncle who knows how to pour doshirak with boiling water, but he didn’t see the knuckle, cooked it, baked it.)))
Isn't it the one who squeezed the fat snake to the comrades for beer?
Simply Gray 18-03-2013 22:58
There it is, so this Abazh also robbed my favorite children's film, besides the fact that Yulur can't cook)))
As they used to write then "Smiles to you Cossack"))))
palletrych 18-03-2013 22:59
quote: Originally posted by Quick:
Not the one
that one was called Edik, but this is still the reincarnation of Aunt Jess.
Quick 18-03-2013 23:25
Noooo. Jess in a vest and no boobs. And this aunt on the avatar without a vest and with boobs.
Aunt Askal 19-03-2013 07:37
quote: In the kingdom of crooked mirrors (on the avatar) there was Aunt Aksal, not Askal.So this is on purpose, what if the authors of the film sue for copyright infringement or their relatives?
palletrych 19-03-2013 08:26
quote: Originally posted by Aunt Askal:
and you are Nushrok))
No, but I recognized you.))) At least by (*)
Aunt Askal 19-03-2013 09:11
quote: No, but I recognized you.))) At least by (*)And you are not in the movies, are you in cartoons?
To cook a suckling pig, you will need two and a half kilogram pigs, one bunch of celery, two tablespoons of mustard seeds, a teaspoon of paprika, half a small spoon of cinnamon, a teaspoon of peppercorns, a pinch of basil and nutmeg, salt, one hundred grams butter, half a glass of red wine, two tablespoons of balsamic vinegar, two tablespoons of soy sauce, eight tablespoons of olive oil.
Let's get to our recipe. Powdered basil, peppercorns, nutmeg, cinnamon, paprika, mix this powder with salt, grain mustard, soy sauce, olive oil and balsamic vinegar. We thoroughly wash the pig carcass inside and out, dry it with a towel. From the inside we will make small incisions, but not through and through. Lubricate the piglet with the prepared marinade inside and out. On the form where the piglet will be baked, lay out the celery stalks, laying them out in the form of a lattice. We spread the piglet on top and leave it to stand for thirty to forty minutes so that it has time to soak in the marinade. Lubricate the piglet, tail and ears liberally with oil and wrap with foil. We put the pig in the oven at a temperature of one hundred and eighty degrees and bake for about an hour and a half. It is recommended to serve the piglet with vegetables; you can decorate it with lemon, olives or herbs when served.
Recipe: Stuffed pig.
To cook a stuffed pig, you will need one gutted pig, one kilogram of buckwheat crumbly porridge, three hundred grams of champignons, two hundred grams of onion, one hundred grams of vegetable oil and salt.
Let's start cooking. Rinse the mushrooms thoroughly, chop them finely and fry them in vegetable oil in a heated frying pan. Separately from the mushrooms, fry the pre-chopped onions. We introduce the fried onions and mushrooms into the pre-cooked buckwheat crumbly porridge and add some salt.
We thoroughly wash the piglet inside and out, rub it with salt from the inside. Through the incision on the abdomen, fill the piglet with porridge, but not too tightly. Sew up the incision and place the pig on a baking sheet with its feet down. Cover the piglet and ears with dough or foil. We put the form with the pig in an oven heated to two hundred degrees and bake until a golden crust has formed. Periodically water the piglet with juice that is secreted from it.
Recipe: Roasted Piglet.
To prepare a roast pig, you will need about one and a half kilograms of suckling pig meat or regular pork, five cloves of garlic, four apples (sweet and sour), two oranges, one hundred and fifty grams of butter (butter), one tomato, a bunch of parsley, a small spoonful of salt, half a small spoon of thyme, bay leaf and a pinch of ground coriander.
To get the meat of a real suckling pig, you need to properly soak the pig meat in advance in advance. cold water three or four hours.
So, marinate the meat soaked in water for three hours. To prepare the marinade, peel and grate three apples (on the smallest grater), mix them with the juice of both oranges, crushed garlic cloves, pepper and salt, ground coriander, bay leaf and thyme.
After three hours of marinating, we make small cuts in the meat, into which we stuff pieces of butter and tomato.
In a baking dish for a piglet, lay out the bottom with slices of the remaining apple, sprinkle the apple slices with chopped parsley and spread the marinated piglet meat on top.
We cover the form with meat with foil and put it in an oven heated to one hundred and seventy degrees, we will bake for about an hour and a half.
Recipe: Roast pig.
To cook a roast pig, you do not need to make insanely many efforts and waste your precious time. The recipe for this dish is quite simple, which is why it was so popular in the old days. By the way, it was this dish that was a favorite in the old days, especially for the Christmas holidays or for the new year.
So, according to one old Russian recipe, you will need to gut a pig (today it will be enough to buy one already gutted), singe it on a fire and soak it for several hours in cool, or even cold water. After we take the pig out of the water, dry it thoroughly with a towel, rub it with salt, stuff it with garlic and set it to fry in a preheated oven. Every ten to fifteen minutes, the pig should be watered with its own juice, which will be released during the frying process.
Remove the finished pig from the oven, put it on a dish and serve with potatoes, vegetables and horseradish as a side dish.
Recipe: Piglet on a spit.
To cook a pig on a spit, you will need pepper and salt, one small pig, two lemons and one cup of vegetable oil.
Give the piglet a good bath, pat it dry, and singe its bristles. Rub the inside of the piglet with lemon, salt and pepper, put the piglet on a skewer. Make sure that the vertebral part of the piglet is parallel to the skewer. Then tie the lower part of the carcass to the skewer, and sew up the previously gutted belly of the pig.
Leave the piglet for an hour or two in an upright position so that all the liquid is drained from it. At this time, light the coals, as soon as the coals are hot, place the spit over the coals and start roasting the piglet. Keep in mind that you need to rotate the spit fairly quickly, otherwise the pig will burn. From time to time, you need to lubricate the piglet with lemon and vegetable oil, then your piglet will have a beautiful and crispy crust.
Recipe: Fake piglet.
To prepare a fake pig, you will need following products: ten potatoes, half a kilo minced meat, one egg, one onion, some raisins, vegetable oil.
Boil the potatoes and mash them, add the egg to the mashed potatoes and stir. Fry the minced meat with onions, put the puree on a napkin. in the middle potato mass lay out the minced meat with onions, blind the edges, slightly lifting the edges of the napkin. You want all of the stuffing to fit inside without getting tangled up in the potatoes.
Place the resulting loaf on a baking sheet, give it the shape of a pig, use raisins to make pig eyes, brush with oil and bake in the oven until crispy.
