How to cook a pig in the oven - recipes

The dream of almost everyone is to at least once experience a young pig that is completely cooked in the oven. This is very tender meat that practically melts in your mouth. At the same time, surprisingly, the meat of such a pig has a slightly milky taste, but it should be noted that this taste is not at all intrusive. How to cook a pig in the oven? Let's talk about it now!

And it cannot be said that this is a very impressive dish that will serve as a wonderful decoration for a festive table. And a suckling pig is a piglet that is 3-4 months old. Thus, such a pig, which could be cooked in the oven, comes out with wonderful tender meat and a crispy crust. Therefore, if you want to amaze your guests, learn how to cook a pig in the oven in such a way that the dish does not overcook and turns out juicy.

Pig in the oven recipe

In order to decide how to cook a pig in the oven, you need to understand what you will serve it with and what seasonings should be combined with them. Specifically, in order for you to have a tasty pig in the oven, you need to choose the right seasonings and spices.
Ground dark pepper, marjoram, cumin, salt are perfect, you can also use honey and mustard. In order to cook a pig in the oven, you can use any spices. It is very important to prepare the marinade and coat the inside of the pig with it to cook in the oven. If you wish, you can stuff the pig with something.
The pickled pig carcass must be sent to the refrigerator for several hours. And while the pig is marinating, you can prepare the side dish. Thus, you can cook anything for the pig in the oven, from ordinary potatoes to some buckwheat with gravy.
To cook in the oven, a marinated pig carcass can be stuffed with this side dish, coated with honey and packed in foil. All this is placed in a preheated oven, up to about 180 degrees, while a little water must be poured into the foil.
So, cook the pig in the oven until you determine that the meat is cooked inside. Almost 10 minutes before complete readiness, you need to open the pig and let the crust brown. Therefore, it is better to serve cooked and browned pork immediately, garnished with herbs and various additives.

Full recipe for making pig

If you don’t understand how to cook a pig completely, this can probably only mean that you have never cooked such a dish before. It should be noted that preparing a pork carcass takes a lot of time, and the manufacturing process itself cannot be said to be fast. How to cook a pig completely is a very important question.

However, if you choose a young pig to cook completely, which is almost three or four months old and has not yet had time to “wean from its mother’s breast,” then you will taste a simply perfect dish from a young pig. It cannot be said that this is very tender meat with an unobtrusive smell and taste of milk. As a result of making a complete pig, you will in any case get rich, tender, creamy meat.

How to cook a pig completely?

As noted, making a complete pig can take a long time. And in order to prepare a tasty dish, you need to devote a certain amount of free time to it. Therefore, before thinking about how to cook a pig completely, you should understand what stages this dish goes through in the process of its production:

To cook it completely, you must first find a young pig. In fact, this is not the most common task, especially if you don’t have your own little pig running around the barn, which you wouldn’t mind sending to the ceremonial table so young. However, it is also difficult to find the carcass of a young pig in the market, because almost everyone prefers to raise a pig and only later sell its meat. Therefore this is the main task.
Next, you need to start processing the pig carcass in order to cook it completely. To do this, you need to carefully wash the carcass, clean all the insides, and thoroughly rinse everything inside. Next, be sure to free the pig carcass from hair, clean the crotch and you can soak it in water for several hours.
This time you can prepare the marinade and stuffing (if you are going to stuff the pig carcass with something).
Marinade in order to cook the pig completely, perhaps completely in any way, right down to the usual mayonnaise and garlic. But it should be noted that you will simply spoil such a wonderful dish with obvious marinades. Therefore, show your imagination, use any spices and your favorite herbs, you can use honey and even strong brewed coffee, lemon juice and tomato paste. As for the insides for the pig, it can also be anything from buckwheat with mushrooms to mashed potatoes. Just keep in mind that you need to stuff a pig carcass with ready-made products.
All that remains is the specific process of making the piglet completely. Place your own pig into the preheated oven. To prevent the ears and snout from getting burned, cover them with foil.
Some people prefer to cook a pork carcass in foil - and this is a very suitable option, because the meat will cook faster in it, become more tender, juicy and, probably, will not burn. Almost 30 minutes before the pig is completely ready, completely remove the foil from the pork, let the skin turn pink and your dish is ready. You can serve the entire pig on the festive table, garnished with the freshest vegetables, herbs and other delicacies.

How to cook suckling pig in the oven: recipe

Suckling pig meat is a tough competitor to chicken meat, as it has the same low fat composition. This is quite a spectacular, but at the same time labor-intensive dish, so suckling pigs are usually prepared for huge holidays and celebrations.

If you have a desire to cook a suckling pig in the oven in your kitchen and have all the necessary ingredients for this, then why not pamper your household and amaze your guests with something unusual and breathtakingly tasty? So, let's learn more about how to cook a suckling pig entirely in the oven.

Preparatory processing

It is important to realize that suckling pig meat differs significantly from the meat of adult pigs, which is why it requires a special, painstaking approach. Naturally, you can always buy (in a store or from a farmer) an already cut up pig carcass, but at home you will have to “work a little magic” on it. At home, you should remove any remaining fat from the skin and carefully clean it of any existing fibers (bristles).

It is also recommended to thoroughly wash the carcass, paying special attention to the head and crotch area. Using a knife, the remaining blood is removed (from the internal environment of the human and animal body) . Experienced housewives even recommend resorting to the process of firing over a fire, even if at first glance there is no need for this.

Preliminary process

Suckling pig in the oven is a dish that is valued for its indescribably tender taste, pleasant meaty smell and appetizing crispy crust. But to achieve such a result, you should make every effort during the cooking process.

Usually, in urban cuisine, you can master the recipe for suckling pig in the oven, the weight of which is from 2 to 7 kg. Naturally, if you live in a private house and always have a large Russian stove at hand, then the piglet may weigh 10 kilograms or more. But we take as a base a small pig whose weight does not exceed 3-4 kg. It will be more convenient to work with such a carcass, and it will literally fit into a regular oven.

After the carcass has been processed and washed, the meat should be marinated. Marinating time ranges from 24 to 36 hours. As they say, the longer the better.

Ingredients for marinade

To make the marinade you will need:

Two oranges (juice and zest).
One lemon (zest and juice).
Chain. spoon of ground coriander.
Ground cloves - half a teaspoon. spoons.
Fragrant dark pepper, naturally ground - 2 tsp.
A couple of spoons of watery honey.
Glass of water.
Bay leaf – 2-3 pcs.
Olive oil.
4-5 teeth garlic
Salt – 2-2.5 table. spoons.

Pickling

From all the listed ingredients we create a fragrant mixture for pickling. After you grate the zest from the citrus fruits and squeeze out the juice, do not throw away the leftovers; they will be needed a little later.

Take a fairly spacious plastic bag and put the pig in it. Rub the marinating mixture over the top and inside of the meat. The bag should be tied as tightly as possible. The tighter the bag is tied, the less air will get into it and the better the pig will marinate. Apart from when the bag is tightly tied, the pig is virtually one hundred percent in a watery marinade.

Manufacturing

After the time indicated in the recipe has passed, take the piglet out of the bag. We wash it well under the tap and dry it with a cardboard or fabric towel. While the oven is heating up, the pig should “rest” at room temperature for about 30-40 minutes.

How to cook suckling pig in the oven? First, preheat the oven to 180 degrees. It is important that the oven preheats for about half an hour after the desired temperature level has been reached. This is necessary so that the initial heat treatment of the meat begins in the correct way.

To bake a suckling pig in the oven, you will need the largest baking sheet that is in the kitchen and fits in the oven. Rub the pig's belly with spices (listed above) and put the remaining citrus fruits inside. Now we place the carcass so that the belly is moderately distributed in the center of the baking sheet.

To protect the hooves, snout and ears from burning, we wrap these parts of the carcass in foil. Coat the top of the carcass with a mixture of olive oil, honey and spices. Place in the oven for 20 minutes. Then reduce the temperature in the oven to 160 degrees. And leave until final readiness. The cooking time in the second baking step will directly depend on the initial weight of the pig. The calculation is as follows: for one kilogram of meat it takes 40 minutes. As it should, a suckling pig weighing 3 kg will be baked in the oven for about 2 hours. Add another 20 minutes. primary heat treatment, we get 2.5 hours.

During the baking process, burnt areas may appear on the carcass, sometimes even dark in color. Don't worry: it was the honey in the coating composition that burned. These places will not taste bitter or have a nasty smell. We take the pig out of the oven.

Now we will need a rather large piece of foil. They need to cover the pig carcass one hundred percent and leave it in this form to “rest” for 30-40 minutes.

Potato

Usually, suckling pig cooked in the oven (photo of the finished dish is presented above) is served with baked potatoes. For production you will need 10-15 medium-sized potatoes. Beforehand, they should be boiled in lightly salted water until half cooked. Then place the potatoes in a large container, add a pinch of salt, ground pepper, a couple of tablespoons of oil, vegetable seasoning, dried parsley or dill. Stir the potatoes so that any vegetable is covered with a set of spices. Place the potatoes on foil on a baking sheet. Bake the potatoes for about 20 minutes.

Innings

Suckling pig in the oven is a universal dish. It can be prepared in advance, and when guests arrive, simply heat it in the oven at 160 degrees. 20 minutes is enough for this. By the way, during heating the carcass will become even more golden, and the meat will become even more tender.

The suckling pig is served with baked potatoes or vegetable salad. As for sauces, the choice is enormous: garlic, mayonnaise, cream, mustard-apple and others.

How to cook suckling pig in the oven

Are you having a huge celebration and a rather large feast is being prepared? Do you want to cook something special, not just to feed everyone, but to amaze everyone with delicious and impressive dishes? Let’s say you ordered a gorgeous wedding cake (read more about wedding cakes by following the link). What are you planning for main course? We offer you an easy recipe for making a suckling pig, completely baked in the oven.

Preparation step

For city dwellers, it is best to take a small carcass and be sure to figure out whether it will fit in your oven; 2-4 kilograms will be just right. Owners of private houses and large ovens can take a larger pig, 7 kg.

The carcass should be washed well and scraped with a knife or iron sponge. Scorch the skin with fire so that there is no bristles left anywhere.

Then marinate for a day or two.

Pickling

Place the pig and the spicy mixture in a large bag. For example, any marinade for grilled pork is perfect.

The meat is wonderfully marinated and comes out fragrant with this recipe:

Finely grated garlic - 6-7 cloves;
Sour cream - 12 tablespoons;
Soy sauce - 4 tablespoons;
Paprika - 1/2 teaspoons;
Dark ground pepper - 1/3 teaspoon;
Salt to taste.

After thoroughly coating the carcass with marinade and tying it in a bag, put it in the refrigerator. Take it out from time to time, but without untying the bag, lightly massage the carcass. And turning it over onto another side, put it in the cold again.

A whole pig carcass is marinated for about two days.

Baking

Some people recommend that you cook the suckling pig in the same marinade it was in before. In other words, immediately place it out of the bag onto an oiled baking sheet, belly down, spreading the hooves in different directions.

Others insistently say that you need to wash the carcass in ice-cold running water, dry it and let it rest for about half an hour. And then grease with a mixture of honey, spices and vegetable oil.

Essentially it's a matter of personal taste.

Also controversial is the question of whether it is necessary to sew apples, porridge, or a mixture of vegetables into the abdomen. We leave it to your discretion.

What is important is to preheat the oven for at least half an hour at 180 degrees before baking the suckling pig.

To prevent the ears, snout and hooves from burning during production, they are wrapped in foil.

Reduce the oven to 170 degrees and place the baking sheet with the pig in it to bake. After half an hour, reduce to 150 and cook for each kilogram of carcass - approximately 40 minutes. In other words, you multiply the weight in kilograms by 40 minutes and get the time that still needs to be baked for the pig. From time to time you can open the oven and pour the released juice over the carcass.

Stuffed pig, baked in the oven

I have the “True Kitchen” calendar hanging in my kitchen, and in December there is the most delicious recipe: “Suckling pig in the oven.” I’ve been looking at it for almost 3 weeks now, and I want to cook a pig more and more.

Piglet is a common Russian dish. The dish is ceremonial. Truly royal! Remember “Ivan Vasilyevich...”?

By the way, Leonid Gaidai insisted that all the dishes on the royal table were real and not fake. But the budget for the film did not include expenses for this. Then Gaidai, at his own expense, procured the scarce sturgeon and other delicacies. The royal table cost him 200 rubles. So, I think the Sagittarius in the frame didn’t have to play anything when he saw such beauty on his spear – he naturally licked his lips.

The piglet always looks solemn on the festive table and evokes the constant admiration of the guests. And preparing it is quite simple.

I offer a recipe for a pig stuffed with buckwheat porridge with mushrooms, onions and eggs.

I haven't made a pig for a long time. That’s why there are no step-by-step photos, but only table photos. I will try to make up for the lack of step-by-step photos with a detailed description. In general, everything is simple here.

About the pig

I heard that it is not allowed to freeze piglets, because...

I buy a “steamed” pig, or rather, a chilled one. Weighing no more than 5 kg, because the skin of the most “adult” pig will be hard, and you also need to take into account that it fits on the baking sheet. Small piglets (1.5-2 kg) are more expensive, and they have less meat in relation to bones. So the best weight is 3-4 kg. The pig can be purchased in advance. If you wrap it in foil or parchment (but not in a plastic bag) and place it in the refrigerator, where the temperature is close to 0 degrees, then it will lie quietly for 3-5 days.

Interior

The proportions here are arbitrary, but I like there to be no more buckwheat than mushrooms, onions and eggs. about 500 g of buckwheat you need 15-20 dry white mushrooms, 3-4 onions, 5-6 eggs, melted butter.

the mushrooms in cool salted water for 2-3 hours. Later we take it out and cut it into strips. Pour in the water in which they were soaked and cook until tender. Then we strain out the mushrooms, and cook buckwheat porridge in mushroom broth.

I cook buckwheat porridge It will “reach” later in the pig, but will not be boiled.

the onion into half rings and fry in enough melted butter until golden brown.

Add the mushrooms and fry for another 5 minutes. Add buckwheat to the onions and mushrooms and mix. If it’s a little dry, add more melted butter. Add crumbled boiled eggs, mix and heat. The inside is ready. Leave to cool.

If a lot of insides come out, that’s even great! It comes out so tasty and naturally it won’t go to waste - it will be eaten.

Stuffing a pig

V.V. Pokhlebkin advises not to salt the pig at all. But I once made it unsalted, and all the guests later added more salt. So, whether it’s right or wrong, I salt it evenly both inside and outside - 1 tsp. salt without top for 1 kg of pig. I salt it in advance so that all the salt is dissolved, especially on the skin.

Spread the filling along the entire length of the pig. We stuff it quite tightly, but so that the pig is even, there would be no thickening or “thinning” anywhere. We sew up the abdomen. I use a thick thread so that it can be easily pulled out of the finished pig later.

Roasting a pig

Lubricate the pig with vegetable oil. We bend the legs and place them on the baking sheet on the belly.

We definitely put foil covers on our ears so that the ears don’t burn. When the pig is almost ready, remove the foil so that the ears also brown.

Place in the hottest oven, after 15 minutes reduce the heat to 200 degrees. Water occasionally with the dripping juice.

How long does it take to fry? A piglet for 1.5-2 kg - about 1.5 hours. The largest one takes longer.

Small piglets do not have time to brown properly. So I think you need to fry them at the highest temperature possible.

This is where my slightly burnt piglets came out, because they were ready, but not browned. I turned on the grill, but didn’t pay attention, so they got burnt. But it was still delicious.

We take out the pig and immediately make a cut along the back so that the steam comes out and the skin does not sweat, but remains crispy.

We transfer it to a dish, bring it to the table and... We enjoy the exalted exclamations of the guests and stormy applause.

And in conclusion, a little “table” photos. Here me and my girlfriends are posing in front of a pig. More precisely, the pig is posing in front of us.

Why not have some fun?!

I never got my head. For some reason, men immediately grab their heads. Although there is absolutely nothing in a pig's head - a snout, a tongue, and ears. Apparently the hunting instinct kicks in.

BON APPETIT EVERYONE! HAPPY NEW YEAR!

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