New Year's roasted piglet in the oven
Description
1. Rinse the piglet under cold water. Pat the carcass dry with paper towels. 2. Grind bay leaves, allspice, and red pepper into a powder using a mortar and pestle. Add garlic pressed through a garlic press and salt. Mix well. 3. Rub the prepared mixture all over the outside of the piglet, and place some of the seasoning inside the cavity. Cover the piglet with a towel and refrigerate for 2 hours. 4. Transfer the piglet onto a baking tray, placing it on its back. To maintain its shape during roasting, place a glass jar wrapped in foil inside the piglet. 5. Generously coat the snout, tail, and ears with olive oil. Cover these parts with foil. 6. Place the piglet in an oven preheated to 170°C (340°F). After 1.5 hours, increase the temperature to 220°C (430°F). The piglet will take 2–3 hours to cook, depending on the size of the carcass. 7. During roasting, periodically baste the piglet with the rendered fat to achieve a crispy crust. 8. Serve the dish decorated with fresh vegetables and roasted potatoes. Olives can be used as "eyes" for the piglet. Now you know how to do it.