2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Roast pork is the most important dish on the New Year's table. You can easily prepare it and shine in front of your relatives and friends, with whom you will celebrate together.
You need a piglet, which you should water with boiling water and wipe dry. The piglet is cut from the stomach to the head and, if necessary, the viscera are removed.
Piglets are sold cleaned in stores, so this is only necessary if you buy the piglet from the person who raised it.
The piglet is salted on all sides and placed in a large pan with the back up. The skin is pierced in several places with a fork, and the top is smeared with liquid cream and a little melted butter.
Pour a glass and a half of water into the pan and bake for an hour and a half. To make the pig's skin crispy and golden, it should be smeared several times with a piece of bacon or sprinkled with roasting sauce.
The finished roast pork is removed from the pan and the sauce is prepared. To do this, place the pan on a hot plate, evaporate most of the liquid and add a cup of hot meat broth.
The sauce is boiled and filtered through a sieve. The roast pig is cut and then assembled as if it had not been cut. Top with melted butter and serve with sauce.
Roast pork is also prepared with red wine. You need a suckling pig, a bunch of celery, two tablespoons of mustard, a teaspoon of paprika, a quarter teaspoon of cinnamon, a teaspoon of black peppercorns, a pinch of basil, a pinch of nutmeg, salt, a hundred grams of butter, half a teaspoon red wine, two tablespoons of balsamic vinegar, two tablespoons of soy sauce, eight tablespoons of olive oil.
In a mortar, basil, black peppercorns, nutmeg, red pepper, cinnamon are ground to a powder and this powder is mixed with salt, mustard, soy sauce, olive oil and balsamic vinegar.
The piglet is washed well and dried. Light incisions are made inside, but the piglet is not pierced. The inside and outside of the piglet are smeared with the sauce.
On the baking tray in which the piglet will be roasted, arrange the sliced celery roots, which form something like a sofa for the piglet. It is left on them for forty minutes.
Then the piglet is well greased with melted butter and baked in a preheated oven to one hundred and eighty degrees for an hour and a half. Served with lemon slices, olives and salad.
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