Composition / ingredients
Cooking method
1. Fill the pig carcass with cold water. Leave to soak for 2 hours.
2. At this time, prepare the marinade, for which mix vegetable oil with salt, ground black pepper and curry. Let the spices infuse for 15 minutes.
3. Remove the piglet from the water, wipe it with a towel, removing excess moisture.
4. Rub the piglet with a fragrant oil mixture from all sides. The piglet should be marinated for at least 2 hours, and it is better to leave it overnight in a cool place.
5. Prepare the piglet directly for frying - put it on a spit. It should pass as close as possible to the spine.
6. Place the spit over the pre-prepared coals. Fry until tender, turning the skewer. The piglet should be covered with a crispy appetizing crust on the outside, inside it should be juicy and fried - the temperature of the finished piglet is 77 degrees.
7. Remove the carcass from the spit, let it lie for 10 minutes, then serve it to the table with herbs and vegetables.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Curry - 352 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
