2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Roast pork is one of the most delicious and attractive dishes that decorate any holiday table. To make roast pork tender and fragrant, you need to prepare it well.
Pour boiling water over the piglet, wipe dry with a towel and sprinkle with flour where some bristles remain. It is set on fire to remove it.
If the piglet is not cleaned, it is cut in half through the abdomen and chest, the viscera are removed and the piglet is washed in cold water.
The piglet is salted inside, rubbed well with salt. Place in a large pan with the back up and spread with liquid or sour cream.
Pour 6 tablespoons of melted butter. Add half a glass of water to the pan and bake for about 1 hour and a half at 220 degrees.
To form a crispy golden crust, the piglet is drizzled with the fat from the pan several times during roasting. Once the piglet is ready, take it out of the pan and prepare the sauce.
A cup of hot meat broth is boiled and filtered through a thick sieve. The piglet is drizzled with melted butter before serving, and each is served a piece drizzled with sauce.
The piglet becomes very tasty with the addition of many spices. That's why we offer you a recipe for fragrant roast pork:
Necessary products: 5-6 kg piglet, 2 garlic cloves, 2 onions, 2 dried red peppers, 5 bay leaves, 2 lemons, a little olive oil, salt and pepper to taste.
The piglet is moistened with a wet towel. Chop the garlic, onion, crush the peppers and the bay leaf. Mix everything with salt and pepper. Rub the piglet inside and out with this mixture. Cover the piglet with lemon slices and leave for 8 hours.
If the piglet is large, cut it in half. The pan is smeared with olive oil, the piglet is sprayed with a few drops of water and smeared on the outside with olive oil.
The tail and ears are wrapped in foil. Light incisions are made along the spine. Bake at 180 degrees. After baking for half an hour, pour the roasting juice or olive oil.
After one hour, remove the foil. Bake for another hour and a half, periodically watering with the juice from the roast.
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