Suckling Pig

One of our main holidays is approaching every day closer and closer, Christmas celebration is coming. This is the day to cook best and tastiest dishes for our nearest and dearest. That’s the best time to demonstrate your culinary skills! Festive table is the main feature of this holiday, besides Christmas tree, presents and Santa Clause.

And apart from traditional treats it’s good to add something new and unusual in the festive menu.

The question “What to cook for the holiday” is on everyone’s mind already in a few weeks before the holiday itself. Chicken, fish, lamb, pork…

And a suckling pig recipe by the Chef at Cafe Pushkin ‘hits the target’ perfectly. Suckling pig is very impressive, rich and unquestionably delicious. You can cook it stuffed an without any filling, chopped or as one piece.

Suckling pig was always at festive tables in all historical movies. And it was at the head of the table. So juicy and flavoury. Only thoughts about this dish make your mouth water.

Suckling pig can be easily called a main dish of the table.

Suckling Pig

Difficulty Level: Hard

Calories: 840

Cooking Time: 240 min

Ingredients:

3-3.5 kg suckling pig
200 g pearl barley
100 g porcini
100 g onion
Borodinsky bread
6 radishes
6 carrots
Potato chips
Bundle of fresh greens
100 g grain mustard

For sauce:

100 g onion
100 g carrot
30 g honey
50 g red wine

Instructions:

Cut a piglet into two halves along the spine, rub with salt and pepper from inside, grease the skin with vegetable oil.

Put sliced onions and carrots on a baking sheet, pour some water (300 ml), put the piglet and bake in the oven for 3 hours at 120 degrees.
Remove all bones from the cooked piglet and accurately remove the meat from the skin.
Put the skin and warm meat on top of the skin in a rectangular tray, press with another tray (some weight on it) and put to the fridge.
Take out the piglet in 6-8 hours and cut in portions of 100-120 g each.
Roast each peace on a frying pan until crispy skin.

Sauce:

Strain the broth that remained from the roasted pig, add the honey, wine and spices to taste.
Evaporate a few times to get a sauce consistency.

Side dish:

Boil the pearl barley, add fried mushrooms and onion, mix well.

Serve:

Cut Borodinsky bread into thin slices and dry in the oven, bread will turn into chips that can be used to decorate the dish.
Mini vegetables, radishes and carrots, fried in butter, as well as fresh greens and potato chips can serve as an additional side dish.
Roasted pig tastes well with grain mustard.