Pawaru-Grahmata

№ 19VII. nodaļa

Piena sivēns

Stuffed roast suckling pig with crisp skin

  • Serves 8–10
  • about 4½ hours
  • Melnraksts · vēl nav izmēģināts

1796Peena siwens.

Modernizētslpp. 282–283 · PDF 296–297
8 porcijas

The book gives no quantities and leaves the stuffing to the cook ("some stuffing"); the amounts and the stuffing below are ours.

Method

7 soļi
  1. Take the pig out of the fridge an hour before cooking. Pat it dry inside and out and rub the inside with the salt.
  2. For the stuffing, soak the bread in the milk for 10 minutes. Soften the onion in the butter for 8–10 minutes, then mix it into the bread with the parsley, eggs, salt, pepper and mace.
  3. Fill the belly loosely with the stuffing and sew it shut with kitchen string and a trussing needle; sew up the sticking wound in the chest as well. Do not pack the stuffing tightly; it needs room to cook through.
  4. Heat the oven to 180 °C. Set the pig on a rack in a large roasting tin, standing on its belly with the front legs tucked forward and the hind legs back, as the book ties them on the spit. If it doesn't fit, tuck the legs under the body. Wrap the ears and tail in foil (our addition).
  5. Roast for 3–3½ hours. For the first two hours, brush the whole skin with the hot salted water every 15–20 minutes, using a pastry brush or a bundle of straw or rosemary twigs.
  6. For the last hour, brush the skin with olive oil every 15 minutes instead. When the thickest part of the hind leg reaches 72 °C and the centre of the stuffing 75 °C, turn the oven up to 230 °C for 10–15 minutes to blister the skin. Remove the foil.
  7. Lift the pig onto a dry board or dish, standing upright on its belly, not lying in its juices. Put the lemon or toast in its mouth. Rest for 20 minutes, then carve at the table.

Notes

What the book says vs. what we added

the method is the book's: the slaughtered pig scalded and scraped, the eyes carefully removed, cleaned, washed, hung to drain and dried with a cloth; filled with stuffing and sewn up, including the sticking wound; spitted lengthways through the mouth with the front legs tied forward and the hind legs back; brushed with hot salted water using a little broom of straw ears to keep the skin crisp, then brushed with white olive oil with a feather; served whole, upright so that it doesn't lie in its juice and soften the skin, with a lemon or a slice of toast in its mouth. The oven, the stuffing, the foil, the temperatures and times are ours.

Stuffing

the book says only "some stuffing"; chapter 4 has several. Ours is a plain bread stuffing of the period.

Sourcing and size

suckling pigs (piglets of 3–6 weeks, 4–8 kg) are sold to order by specialist butchers, usually already scalded and scraped, often frozen; thaw for 2–3 days in the fridge. Measure your oven first: a 5 kg pig is about 65 cm long. A small family can roast a 2–3 kg skin-on piece of suckling pig (the back half or a rolled belly) the same way, for about 1½–2 hours.

Head

the book's last line says that if the dish is too short you can cut the head off and lay it beside the pig, but it is better left on.

Spit

if you have a large rotisserie or a spit over a charcoal grill, spit the pig lengthways and baste it the same way; the book's method was made for that.

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