Milk-fed suckling pig on a spit

Description

The dish is prepared without unnecessary complications. A suckling pig will become a worthy centerpiece for a festive table. Of course, preparing it requires certain skills and experience, so if possible, invite a qualified specialist to help. But the effort is well worth it. If not, everyone has to start somewhere. For roasting, it's best to use birch wood—it's most suitable for this purpose. The finished dish can now be served.

Instructions

1. 1

   Step 1

   Prepare the piglet, wash it thoroughly under running water, and dry with paper towels.

2. 2

   Step 2

   Next, it should be marinated. To avoid this process taking three days, it is recommended to inject the brine using a syringe. Inject the brine into the pig everywhere—legs, belly, head, ribs.

3. 3

   Step 3

   Next, carefully wrap the piglet with butcher's twine or secure the abdominal incision with special clips. Place the piglet onto the spit and begin roasting.

4. 4

   Step 4

   Prepare a marinade for frying. Add onion sliced into rings and pepper to the vinegar, and let it steep for an hour.

5. 5

   Step 5

   The piglet will turn out very beautiful if you baste it with this marinade every 40 minutes.

6. 6

   Step 6

   A piglet usually takes 4-5 hours to cook. You can determine its readiness by appearance and the juice it releases. After 4 hours of roasting, insert a skewer into the thickest part of the carcass. If the juice that comes out is free of blood, the piglet is done.

7. 7

   Step 7

   Remove the piglet, free it from the twine, and decorate as desired.