Christmas Suckling Pig RecipeOrigin: Russia Period: Traditional |
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This is a classic Russian recipe for a whole roasted suckling pig that is typically served as a table centrepiece for Christmas. Ingredients:
1 whole suckling pig, cleaned and with any hairs burnt away Christmas Suckling Pig Preparation:Method:Place the piglet in a large pan and pour over oiling water to scald. Do this three times, drying the piglet inside and out each time. Dry thoroughly then rub the inside and outside liberally with sea salt. Place in a large baking dish, back uppermost, then brush the sides with sour cream and pour the melted butter over the top. Add the water to the pan then place in an oven pre-heated to 180°C and roast for between 90 and 180 minutes, until the skin is crisp and the piglet is cooked through. Base with the pan juices every 20 minutes to prevent the piglet from drying out. Transfer to a large serving dish, garnish with vegetables and herb and serve as the centrepiece to your Christmas table. |
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