Croatian Piglet Odojak U Pecnici Food
CROATIAN PIGLET ("ODOJAK U PECNICI")
Now, this is a typical Croatian meal. It is a variation of a whole piglet on a spin machine (we call it in Croatia: a happy machine) when you have only a part of a piglet. Anyway, it tastes the same, maybe even better. It goes excellent with sauerkraut.
Provided by nitko
Categories One Dish Meal
Time 2h50m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 4
Steps:
- Wash the piglet leg and salt it. DO NOT salt the skin.
- Cut the skin with sharp knife and make a "chess board" on it.
- Preheat oil in a pot. Pour HOT oil over the piglet skin and quickly put the piglet in hot oven (220°C).
- You bake piglet as follows: 1 kg = 1 hour.
- After 15 min reduce heat to 180°C and pour over piglet 1/3 of your beer.
- After approximately 1,5 hours pour over another 1/3 of your beer.
- About 20 minutes before it is done heat the over back to 220°C and pour over the piglet last 1/3 of your beer.
- Wondering around hot oven obviously requires more than half a litre of beer, so keep one for the piglet and three for you.
Nutrition Facts : Calories 1155.2, Fat 100, SaturatedFat 25.8, Cholesterol 228.5, Sodium 149.6, Carbohydrate 2.2, Protein 54.9
CROATIAN PIGLET (ODOJAK U PECNICI)
Steps:
- Wash the piglet leg and salt it. DO NOT salt the skin. Cut the skin with sharp knife and make a "chess board" on it. Preheat oil in a pot. Pour HOT oil over the piglet skin and quickly put the piglet in hot oven (220°C). You bake piglet as follows: 1 kg = 1 hour. After 15 min reduce heat to 180°C and pour over piglet 1/3 of your beer. After approximately 1,5 hours pour over another 1/3 of your beer. About 20 minutes before it is done heat the over back to 220°C and pour over the piglet last 1/3 of your beer. Wondering around hot oven obviously requires more than half a litre of beer, so keep one for the piglet and three for you.
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