Tips for roasting a pig - I have to admit that it is difficult for me to write in this way on the subject of animals. But that's all life ;). I've never done this, which certainly doesn't mean that pain won't make me roast a pig ;).
In our house, dad always salted the pig, and mom often baked it. Of course, dad also knows how to bake it well.
The preparation of pork meat for roasting (in parts) looks like this: the parts with the skin on them are arranged nicely, i.e. clean of hairs, if there are any and wash well. And then the pig is salted.
There are two ways to salt
When you're in a hurry, that is. you don't have enough time, it will be enough to salt the meat the day before roasting, by injecting a supersaturated solution of salt and water into the meat with a syringe and a needle.
You will get a supersaturated solution by pouring a certain amount of salt (which you will determine yourself depending on the amount of meat) into a container and gradually adding water until you get a thick mixture, but not too thick. The solution should be so thick or thin that it can pass through the needle. You can buy a syringe at a pharmacy. Inject the solution into the meat at a distance of 7-10 cm.
Chop a few cloves of garlic into small pieces and spread over the meat.
Wrap the meat and leave it in a cool place until tomorrow, and roast it tomorrow ;).
I saw that the vast majority bought pork today, so I believe that these tips will be useful to them.
When it's time to bake, remove the pieces of garlic, coat the pieces of meat with pork fat, and put them in a baking tray.
Roast the pig at 150-170 degrees and occasionally pour beer over it. Also, during baking, the upper part should be poured with that juice, i.e. fat that collects at the bottom of the pan.
If the meat is older or thicker, the advice is to roast it longer at a lower temperature. And if the meat is young and not fatty, bake it at a higher temperature.
Of course, you decide the amount of beer yourself. Don't worry, the piggies won't get drunk ;):
And when the pig is roasted, which you will determine by sticking a fork or a knife in, take the meat out of the pan, put the potatoes cut into larger slices in the pan and bake it at 200 degrees until it turns golden brown.
Do not put too many potatoes, just enough to cover the bottom. During baking, the potatoes should not be mixed unless you decide to add a little more.
And if you have a little more time, about 3-4 days, you can salt the pork in the following way:
Pour a large amount of salt on the meat and rub it well on all sides. There should be plenty of salt, it should cover the surface of the meat well - the meat should be white from the salt.
Cut the garlic into thin slices and arrange on top of the meat. Wrap it up and put it in a cool place.
After the third, fourth or fifth day, wash the meat from the salt and roast it in the above way.
For those slightly bigger gourmets, the advice is to put the salted pork like this on a smoker, and only then roast it. In this way, the meat will have an even more special taste.
As who likes 😉
I know individuals who like pork prepared in one way or another. There is usually a fight when the roast pork is shared 😉
Christina Gaspar
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
Read more:
The Recipes and Kuvar online portal is ranked among the TOP 50 websites in Serbia!
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
