There are no festivals in the world! For example, in the Philippines on June 24, the festival of roasted piglets is held - the Lechon Parade.

The word "lechon" in the Philippines is called whole fried.

First, suckling pigs are marinated in a mixture of soy sauce, vinegar and spices, then stuffed with tamarind and pandan leaves and roasted whole on a spit. After which they are in no hurry to serve them on the table. Piglets are dressed up in national costumes and other clothes, including the bride's dress and the groom's costume. Dressed up roast pigs are carried on their shoulders through the streets of the city. And only after the festive parade, the piglets are undressed and served on the table as a treat for everyone.

Roasted piglets are a traditional Filipino dish. In addition, a suckling pig is considered the best gift. It can be presented for a wedding, christening, anniversary.

In Russia, it was once customary to serve roasted piglets on. And there are also many recipes for preparing delicious dishes not only from suckling pigs, but also from pork. And if you want, you can cook some of them.

Fried pig

You will need:

Piglet for 3-4 kg;
- a loaf of white bread;
- sour cream for greasing the piglet;
- salt, pepper, nutmeg to taste.

Cooking method:

Singe the piglet, remove the bristles, rinse. Cut from the abdomen to the spine to the skin, also cut the neck. Rub inside with salt, pepper, nutmeg. Put a loaf of white bread inside so that the carcass does not lose its shape. Spread sour cream on top, put on a hot baking sheet and put in the oven at 150-200 C. Cover the ears and tail with a damp cloth so as not to burn.

Fry for about two hours, occasionally pouring sour cream and melted butter over the piglet.

Serve on a platter with a garnish of potatoes, green peas, herbs.

Stewed pork with clover leaves

You will need:

500 g lean pork;
- 500 g of clover leaves;
- 2-3 onions;
- 50 g butter;
- 50 g of tomato sauce (without it);
- salt, pepper to taste.

Cooking method:

Cut the pork into small pieces and fry in a pan in butter on both sides, add chopped onions, transfer to the roasting pan, add enough water to cover the meat with liquid and simmer.

In the pan where the pork was fried, fry the chopped and add after 15 minutes to the roasting pan, season with salt, pepper, add the sauce and simmer until tender.

Roast pork with fennel

You will need:

500 g pork;
- 3-4 heads of fennel;
- vegetable oil;
- greens of dill and parsley;
- salt, pepper to taste.

Cooking method:

Cut the pork into pieces and fry in vegetable oil.

Fry the chopped onion separately.

Rinse, dry, cut into 2 cm pieces and also, stirring, fry in vegetable oil.

Put meat on the bottom of the brazier, then fennel, onion on top, salt and pepper, add a little water and simmer until the pork is tender.

When serving, sprinkle generously with chopped dill and parsley.

Pork with vegetables

You will need:

400 g pork;
- 300 g of white cabbage;
- 1 carrot;
- 1 small onion;
- 1 small rutabaga;
- 1 glass of water;
- 10 g of dill greens;
- salt, pepper to taste.

Cooking method:

Rinse the meat, add cold water, bring to a boil, remove the foam and cook for about half an hour.

Grate the carrots on a coarse grater, cut the rutabagas into large slices, cut the cabbage into longitudinal noodles, cut the potatoes into two or four parts, cut the onion into rings.

Add vegetables to the salted broth, cover and cook for 20 minutes.

Remove the meat from the broth, cool, cut into slices, transfer to plates, add the broth with vegetables and garnish with dill.

Pork cutlets with beans

You will need:

400 g of pork pulp;
- 100 g green beans;
- 200 g of mushrooms or summer mushrooms;
- 2 onions;
- 3 medium potatoes;
- 1/4 cup sour cream;
- salt, pepper to taste.

Cooking method:

Cut the meat into small pieces, chop the onion, and fry everything together in oil until half cooked.

Add pre-boiled and chopped mushrooms, salt and pepper, pour sour cream and simmer over low heat for 10 minutes.

Cut the potatoes into pieces and place in a roasting pan or dish. Add beans slightly boiled in salted water. Put meat with mushrooms from a frying pan on top, put in a preheated oven for about half an hour. If the frypot is low on liquid, add a little water.

Pork "green chicken"

You will need:

300 g pork;
- 300 g loin;
- a medium-sized head of cabbage;
- 20 g of parsley;
- 1 egg;
- 3 onions;
- 6 cloves of garlic;
- 50 g bread crumbs;
- 6 carrots;
- 2 parsley roots;
- 5-6 peppercorns;
- salt, pepper to taste.

Cooking method:

Peel the head of cabbage, pour plenty of cold water in a large saucepan and put on fire, bring to a boil. Then remove the head of cabbage from the water, pour over it with cold water and put in a colander.

Cut the meat and 1 onion into small slices, add chopped 5 cloves of garlic, parsley, crackers, egg, salt and pepper. Mix.

Remove large leaves from the head of cabbage, place them on a cutting board in the form of a long loaf of bread, put the prepared minced meat on top and wrap all this in a relatively large "loaf" of cabbage leaves, which is tied in several places with a thread. Here's what happened, and is called - "green chicken".

Then boil the loin in 5 liters of water. After 25 minutes, put 6 peeled carrots, 2 onions, 2 parsley roots, a clove of garlic, a few peas of black pepper and "green chicken" into the water.

Cover the pot and cook for 50 minutes.

Then cut the remaining small cabbage leaves into strips and put them in a saucepan, cook for another 50 minutes.
After that, "green chicken", cut into portions and decorated with vegetables, serve on a platter, after filling with tomato sauce.

A pork fat masks will help smooth out fine wrinkles and nourish the skin. They are especially useful, but they are also suitable for normal use. In the old days, Russian beauties with just such masks kept their skin smooth and elastic for many years. Of course, it is better to use such a mask in the cold season.

Gently spread the melted chilled pork fat on the face. After 15-20 minutes, blot excess fat with a napkin.

The roast pig was, as it is now fashionable to say, " status»Food. Let us remember how A.S. Pushkin in “ Captain's daughter"Put into the mouth of one of the Cossacks the opinion about Yemelyan Pugachev:" It is evident that the person is noble: at dinner he deigned to eat two roasted pigs. " That is, in the popular view, a roast pig on the table was a sign of a high position in society and wealth.

Here's advice on how to choose the right roast pig from a 1913 women's magazine, as well as the roast pig recipe we found in the 1897 cookbook and rewrote to match today's recipe rules.

How to choose a piglet for frying

If you decide to serve a roast pig to your guests, then you need to know how to choose a solid food. " Housewives magazine»In one of the issues of 1913, he says that first you need to decide to take a paired or frozen pig. Frozen pigs are cheaper, but, tempted by the cheapness of a frozen pig in front of a steam room, housewives do not take into account that the inside of a frozen pig is filled with ice, and when defrosting, the weight of the pig can even decrease by one third. Thus, the price of a frozen pig is often almost equal to the price of a paired one.

The freshness of the meat of a pair of pigs is determined as follows: “ The place of the injection or cut should have a red, or rather scarlet color of blood. It is recommended when buying ... pay attention to its insides: the kidneys should be covered with fat (whitish bloom), and the abdominal incision for almost a quarter of the finger should be covered with a layer of fat, twice as thick as the skin».

When buying a frozen pig, you need to be doubly careful, because "when freezing, the poor quality of meat can be hidden." The site of the injection wound should be "scarlet, light pink, but by no means brick" ( which indicates that the pig is stale or even frozen again). The abdominal incision should have half a finger's thickness of fat, and in the occiput incision the fat should be fresh, white, a quarter finger's thickness.

Roast suckling pig - 1897 recipe

The recipe is taken from " An explanatory cookbook"P. A. Andreeva, published in Moscow in 1897. The dish is for 4 people. If more guests are invited, then increase the weight of the pig and add other ingredients ( but not more than one and a half times, and if there are more guests, then cook several young piglets of the appropriate size).

“After cleaning and gutting the piglet, soak it for three hours in milk. Remove, wipe, rub with salt, let sit for half an hour. Dissolve 2 tbsp on a baking sheet. l. butter, put the pig and fry, turning from side to side, pouring first with oil, when it turns brown - with water (up to a glass), and then - with your own juice, and piercing with a fork. Fry, depending on size - from 45 minutes to 1 hour.

If you want to serve the pig stuffed, then, after adding salt and letting it sit, fill it with the following minced meat: after cleaning 1 pound of veal liver from films and veins, fry it in 1 tbsp. l. butter with 1 finely chopped onion, mix it with the crumb soaked in water and squeezed white bread put ¾ teaspoon of salt, ¼ - ½ teaspoon of fine pepper, ¼ grated nutmeg, 1 tbsp. a spoonful of table or butter, 2 eggs if you wish, 2-3 anchovies and 3-4 truffles or boiled mushrooms, chop finely, stuff the inside of the pig, sew up and then proceed as mentioned above. When serving, sprinkle with chopped parsley. "

For convenience, we offer a modern interpretation of the ingredients:

• piglet weighing 1.5-1.7 kg
• 2 tbsp. l. vegetable oil
• 200 g butter
• a bunch of parsley

For filling:

• 450 g veal liver
• 1 small loaf of wheat bread
• 1 large onion
• ¾ teaspoon salt
• ¼ - ½ teaspoon freshly ground black pepper
• ¼ grated nutmeg
• 20 g butter
• 2 hard boiled eggs
• 2-3 anchovies
• 3-4 fried large porcini mushrooms

Bake for 45-60 minutes until tender at 150-180 ° C. Always make sure that the piglet is not overcooked.

This recipe recommends flipping the piglet from side to side for frying. However, in other versions of the recipe, it is recommended to immediately put the piglet on top with its back, if then you serve it whole (sometimes it is also served in slices). You can sprinkle the stuffed pig with salt and sprinkle with olive (Provencal) oil before sending it to the oven for a crispy crust. Remember to remove the thread from the piglet breast before serving. The piglet can be served in a gravy boat with the juice formed during frying on a baking sheet.

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 (poultry) or from 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 (turnips, 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 gravy is usually performed by the juice formed during frying, as well as ghee and ghee, which are poured over boiled vegetables or seasoned 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 (the heart and liver remain), the 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 to cook piglet 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 piglet with cold water, hold it 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 open, 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 cooking, fry the cereals with oil, scald 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 pig's skin does not touch the baking sheet. You cannot salt or season with spices.

Coat the pig with vegetable oil, pour 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!

© Photo of the publishing house "Russian Faith". When copied, the link to the source obligatory!

2017-01-22

Are you planning a big celebration? Guests? Let's cook the famous suckling pig, you have to tinker, but the result will exceed all expectations. You never know what you can do till you try!

There are mainly two methods of cooking baked suckling pig: stuffed and baked. Let's consider the first version of this festive dish.

We offer to start with the simplest recipe, for which the carcass is pre-marinated for a day, and only then is sent to the oven.

Products:

1. Pig carcass - 7.5-8 kg.
2. Water - 1.4 liters.
3. Salt - 6.5 tbsp. spoons
4. Granulated sugar - 4.5 tbsp. spoons
5. Allspice - 10 peas
6. Bay leaves - 3 pcs.

Glaze:
1. Vegetable oil - 115 ml.
2. Soy sauce - 100 ml.
3. Honey - 2 tbsp. spoons

Filling:

1. Buckwheat - 150 gr.
2. Mushrooms - 500 gr.
3. Onions - 3 pcs.
4. Vegetable oil for frying
5. Salt, pepper, spices to taste

To begin with, a marinade is being prepared for our suckling pig. To do this, mix allspice, sugar, bay leaf, salt, water. Bring to a boil.

It is advisable to prepare a double portion of the marinade, then you can safely be sure that the piglet will be marinated whole. Chill the marinade and send the pig to it for 24 hours.

A kind of glaze is prepared from vegetable oil, soy sauce and honey, which will cover the piglet on top.

The onion is peeled and chopped according to the preferred form, fried until tender - golden, with the addition of salt.

Separately fry the washed and chopped mushrooms, it is best that they are champignons, and salt the same to the taste.

Buckwheat is boiled until half cooked and slightly salted.

We discard all the ingredients on the drushlag, letting the oil and water drain from the buckwheat porridge. We mix all the ingredients together, taste, add salt and spices as needed.

We take out the piglet from the marinade and stuff it with the resulting porridge with mushrooms and onions, but not too tightly. We sew up the belly of the pig.

We line the baking sheet with foil, lay out the piglet, coat with glaze, I put foil caps on my ears so that they do not burn out. We also cover the piglet itself tightly with foil and send it to bake at 190 C for 90 minutes.

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13.11.13

"Is there a piglet?" - with such a question Chichikov turned to the standing woman.
- There is.
- With horseradish and sour cream?
- With horseradish and sour cream.
- Give it here! "
"Dead Souls" N. Gogol

New Year and Christmas are the most beloved holidays in our country and every hostess wants to distinguish herself with her ability to cook delicious festive dishes. One of the most beautiful and festive New Year's dishes is whole baked suckling pig. This dish is typical for Russian, Georgian, Italian, Spanish and many other world cuisines. Everything is clear about Russian cuisine, piglets were the main treat on the tsar's table: fried to a delicious crispy crust with an apple in his teeth. Did you know that whole fried is considered a signature dish in Manila, the capital of the Philippines. There is even a special quarter known for its roast piglets. There, shops face the street, where piglets are sold both whole and cut into portions and pieces. But the most interesting thing happens in the courtyards, where the future delicacy is being prepared on huge spits. A special man, like a stoker, looks after the temperature regime, tossing coal at the right time with a large shovel. But that's not all.

There is a tradition in the navy to greet ships with a roast suckling pig. According to one of the versions, it all started like this ... "In 1942, one of the submarines was loaded into the sea in Polyarny. And the captain of the boat, Captain II Rank Utkin, discovers that they had not loaded enough bread. the plump base commander, captain of the III rank Modenko, to whom the commander flies up, grabs him by the chest and says: by airplanes, and you can't arrange how to eat. Let's agree: if I come back with a victory, you will have a roast pig. ”Modenko shrugged his shoulders and said:“ Well, try it. ”As you guessed yourself, Utkin returned with a victory, and Modenko prepared a roasted pig for this occasion. since then, to meet the submariners with a luxurious roast pig.

A roasted suckling pig is a great wedding gift in the Philippines. However, not only wedding. Here it is considered a good form to grab a roast pig, going to visit relatives, for a birthday and even a youth party.

During the existence of Ancient Russia, our distant ancestors considered the suckling pig the best dish to decorate the Easter and Christmas tables. The roast pig was served exclusively for Easter breakfast or Christmas dinner, and it was believed that the preparation of the pig should only be entrusted to a good, experienced chef. Today, on the eve of the holiday, suckling pigs are sold everywhere - in the store, in the market and in large network markets, New Year's bazaars. It is best to buy a carcass in a trusted place. The price depends on the age of the pig; on average, sellers ask for about 400-500 rubles per kilogram of weight.

It is much easier to choose a non-frozen piglet than a frozen one. It is worth paying attention to the skin, it should not be with bruises and bluish spots, its color should be creamy or light pink, the surface is clean and almost smooth. It is imperative to sniff the pig, do not hesitate to ask the seller about it, the suckling pig smells like the freshest meat smells, very subtle, barely perceptible. In stores, you should pay attention first of all to the label with all the data - slaughter date, expiration date, manufacturer, and, of course, appearance.

A suckling pig is a young piglet that is 5-8 weeks old. Piglets feed exclusively on the milk of the pig mother who gave birth to them. Young pigs have tender, soft, sweetish, white meat, for which they are appreciated. The meat of the suckling pig is considered a delicacy, because the tender dietary meat of the suckling pig perfectly saturates the body with all the main nutrients, vitamins and amino acids! Moreover, such a pig does not contain any harmful chemicals, hormones and antibiotics. The weight of young piglets is different, on average, a gutted piglet weighs 5-7 kg. The meat of dairy pigs has a pale pink color, there are practically no tough veins and films in it. The meat contains little fat (up to 3%), is juicy and delicate in texture, pleasant aroma and taste. Properly and well-cooked suckling pig meat has a delicious crunchy crust on the surface and literally "melts in the mouth".

Oven roasted suckling pig is the easiest recipe for roasted suckling pig. To roast in the oven, you need a large baking sheet with high sides and a suckling pig weighing up to 3-5 kg, as well as potatoes. Not to be trivial, let's cook a Spanish recipe for Christmas pig from the province of Segovia. Another pair of pigs must be scalded with not too steep boiling water, carefully scrape off the bristles with a knife, singe, tuck the tail under the skin through the incision, clean, rinse with cold water and dry with a napkin. Of the spices, we need 4 cloves of garlic, 1 tsp. coarse salt, 1 tsp. thyme and marjoram, 3 bay leaves, 200 g of fresh lard. Peel and chop the garlic very finely. Mix with lard, coarse salt, thyme and marjoram. Heat the oven to 150 degrees. Grate our prepared piglet with this mixture, put the piglet in a baking sheet, prick the skin and head with a thick needle or fork and rub in advance with melted bacon. Carefully pour in a glass of water without touching the carcass, put a bay leaf and bake the piglet for about 1.5 hours, often pouring the resulting juice. If the piglet is over 4 kg, do not forget to turn the carcass over so that it bakes evenly on both sides. After this time, increase the oven temperature to 190 degrees, and roast the piglet for 20 minutes until crispy and golden brown. At the same time, put the chopped potatoes in a baking sheet, season with the released juice and spices and bake with the carcass until tender.

Georgian cuisine offers us a recipe for a pig stuffed with entrails and nuts. Take 1 pig with entrails, 0.5 cups of peeled walnuts, 3 cloves of garlic, 5 sprigs of cilantro, 1 teaspoon of cilantro seeds, 2 teaspoons of suneli hops, red pepper, dried savory, tarragon, black pepper, pomegranate seeds, salt to taste. Drain the red wine horn. Have a sweet peach. And get down to business.
The intestines of the piglet must be thoroughly rinsed with running water. Outside and inside (turn out with a round stick), rub twice with salt, rinse again, rub with flour and rinse again. Drink a glass of grape chacha no stronger than 60 degrees. After that, put the intestines of the pig into a saucepan, pour cold water. Let it boil and drain the water. Add the heart, lung, liver, kidneys, spleen to the intestines. Pour all this with boiled water and cook until half cooked. Then finely chop all the insides, add ground black pepper, crushed cilantro (preferably seeds), red pepper, salt, finely chopped tarragon, suneli hops to taste, add crushed peeled walnuts and mix everything.
Now we stuff the whole pig (with head and legs, gutted and washed, lightly sprinkled with salt both outside and inside) with cooked minced meat, sew up the hole with coarse thread and fry on a baking sheet or spit until cooked. During frying, you need to lubricate the pig with oil and watch out for the formation of a golden crust. To determine the readiness of the pig, pierce the pig with a cook's needle and, if the meat is ready, the needle enters easily and evenly, and the resulting juice is transparent.

If you have the opportunity to cook a pig on a spit, be sure to use it - you and your guests will receive an incredible show and treats for the festive table. You will need a suckling pig 1 carcass, 2 tsp salt. for each kg of a pig, 1 head of garlic, black, ground pepper.
Chop the garlic. Wash gutted piglet, dry, rub inside and out with salt, pepper and chiseled garlic. Wrap the pig in plastic wrap and refrigerate overnight. Light a fire, transfer the prepared coals to the brazier and hang the piglet on a spit, after peeling off the garlic from the skin. Legs should be tied with wire to the body, ears and a penny should be covered with foil. Prepare a bottle of water to extinguish the flames that dripping fat can periodically appear. First, the skewer should be set higher, then, as the heat subsides a little, the pig can be lowered. Piglet weighing 5 kg. cook for about 3.5 hours. Every hour you need to toss a new portion of burning coals and constantly twist the skewer with the piglet so that it roasts evenly. About 30 minutes before the end of frying, the pig can be greased with oil, the skin will become golden and crispy and immediately begin to frequently rotate the pig, because the oil burns quickly. Readiness is checked in the usual way. If clear juice is released and the knife enters without much effort, the pig is ready.

And of course, we cannot finish our story without a recipe for stuffed pig with buckwheat. To prepare it, you need 1 suckling pig, 1 liter of milk, 1 glass of buckwheat, 100 g of raisins, 3 tbsp. l. tomato puree, 2 apples, 2 bell peppers, 2 onions, salt, pepper, 30 g butter.
The piglet must be cleaned, washed and soaked in milk for 7-8 hours. Prepare the filling: cut vegetables and fruits into cubes, mix with raisins and cereals, salt and pepper to taste. fill the mixture into the belly and pour 1 glass of water mixed with tomato puree there. Sew up the belly and rub the pig with salt and pepper to taste. Place on a baking sheet greased with olive oil and sprinkle on the piglet. Place the prepared carcass in a preheated oven and bake for 3-3.5 hours at 200 degrees. To prevent the ears from burning, you should put eggshells on them or grease the ends with thick dough. Serve the piglet on a tray with vegetables, herbs and fruits.

The article was prepared by Natalia Petrova, specially for the site
Photo: Depositphotos.com/@ katalinks, @ Baloncici, Valentyn_Volkov, @ KarSol