Croatian Piglet (“odojak U Pecnici”)

Submitted by nitko

"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."

 

• Ready In: 2hrs 50mins
• Ingredients: 4
• Yields: 8 portions
• Serves: 8

ingredients

• 2500 g pork legs (whole back leg of a piglet)
• 500 ml beer
• 1 1⁄2 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

[Iowahorse]

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.