Croatian Piglet (“odojak U Pecnici”)

Total Time
2hrs 50mins
Prep 10 mins
Cook 2 hrs 40 mins

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.

Ingredients Nutrition

  • 2500 g pork legs (whole back leg of a piglet)
  • 500 ml beer
  • 1 12 cups oil
  • salt

Directions

  1. Wash the piglet leg and salt it. DO NOT salt the skin.
  2. Cut the skin with sharp knife and make a “chess board” on it.
  3. Preheat oil in a pot. Pour HOT oil over the piglet skin and quickly put the piglet in hot oven (220°C).
  4. You bake piglet as follows: 1 kg = 1 hour.
  5. After 15 min reduce heat to 180°C and pour over piglet 1/3 of your beer.
  6. After approximately 1,5 hours pour over another 1/3 of your beer.
  7. 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.
  8. Wondering around hot oven obviously requires more than half a litre of beer, so keep one for the piglet and three for you.

Reviews

(1)
Most Helpful

This was very good! It was very juicy and tender with a light mellow flavor.I did try it with sauerkraut and they went well together. Next I'll sub the kraut on the side because I think this would be awesome with some South Korean kimchi. Thanks for sharing this Nitko.

Iowahorse December 18, 2010

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