Baked Suckling-Pig
Baked
Suckling-Pig
Put a singed, disembowelled and cleaned suckling-pig for 4 to 8 hours into a marinade - a cooled boiled water with an addition of lemon juice, bay leaf and black peppercorns. After pickling, clean the body until white, dry it with a napkin, salt inside and out, grease with softened butter and put into a 428° F oven.
When
the pig is brown, reduce the heat to 302 or 320° F. To prevent burning of the
most vulnerable place - the ears of the pig, we recommend you to put egg shells
on them or plaster them by the dough of flour, water and salt. Determine the
readiness of the dish by means of a needle pricking the pig in the neck area.
If transparent drippings appear, the pig is ready.
