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How to cook a milk pig in the oven: recipe


  • milk pig 1 pc
  • olive oil
  • vegetables
  • melted butter
  • spices
  • salt
The nutritional value (per 100 g)221.9 kcal.
Fats17.7 column
Carbohydrates0,0 column
Squirrels19.6 column
Servings Per Container5 kg
Time for preparing2 hours 30m
Extra time1 day
Publication Date02/12/2013 01:47
Posted byCookie
Inspections55 167
Headingsoven-baked pork butter-olive buckwheat vegetables / all

How to cook a pig in the oven at home

Before you start cooking, the piglet should be properly treated - remove bruises that may be on the carcass, stigma on the ears, traces of the stamp of the veterinary services (you do not need to remove the skin, just scrape it off), as well as hairs that always remain in the ears and between legs.
Hair is best removed with a flame. If the pig is small, this can be done directly in the kitchen on a gas stove. A large piglet is best treated in the courtyard with a blowtorch.

Wash the cleaned piglet thoroughly with warm water. Grate the body of the piglet with salt and seasonings, both the outer side and the inside. Leave alone at least 8-10 hours at room temperature.
Choose seasonings to your liking; you can use pork marinade.
To completely relieve the smells of seasonings in the meat, wrap the carcass in cling film or put in a large plastic bag.

It is better to season and salt in the evening so that the piglet marinates all night. In the morning, remove the piglet from the bag and wipe the skin dry with a paper towel or kitchen towel.

After the skin is wiped dry, it is necessary to determine the filling. Typically, the filling is put in to hold the shape of the pig, as an empty pig after the oven can noticeably change its shape.
Many housewives use buckwheat or onion and sage as the filling. Vegetables and fruits can also be used. If you decide to use buckwheat, then cook and fry the buckwheat in a pan with onions.

Fill the piglet’s abdomen with cooked buckwheat. Fill all cavities so that the piglet with its shapes becomes like a living piglet.

If you decide to invest vegetables or fruits, then also put everything in the abdomen of the pig.

To sew up the trouser cavity, use wooden skewers about 10 centimeters long. Retreat about the edge of the cut in the abdomen of the piglet by 2.5 centimeters and pierce with a skewer of the joint - two opposite edges of the cut in the belly. The distance between the skewers should also be 2.5 centimeters. The number of skewers depends on the length of the abdominal incision.
After the skewers are strung, take a thread about a meter long and wrap the skewers in a figure eight. Use a thick cotton thread for the seam.
To close the edges of the cut in the abdomen of the pig, it is necessary to tighten the thread as much as possible during winding. Tie a knot at the end and remove the excess thread.

After suturing the abdomen, wipe the entire body of the piglet with vodka or alcohol. This will remove all moisture that is present on the skin of the pig. Next, lubricate the whole body of the piglet with ghee. Do not spare the oil, it will help the piglet acquire a golden color.
Ears, tail and patch should be wrapped with foil so that they do not burn. The tail can not be wrapped in foil and make a small hole (the anus is also suitable) in the body and fill there.
In a piggy’s mouth, put a foil bun or potato to keep your mouth open. In my opinion, this will be done so that the inside of the head does not remain moist.
In a baking sheet, it is advisable to spread the piglet with its stomach in the bottom, however, if you do not succeed, then there will be nothing scary.

Lubricate liberally with olive or vegetable oil, and put the pig there. If your piglet is plump, then use a sharp knife to make not deep incisions in the back.
Preheat the oven to a temperature of 200 degrees and send a baking tray with a pig there.

After 30 minutes, open the oven and see how much fat and meat juice have accumulated in the pan. If fat is low, then water the piglet with warm olive oil.

An hour later, maybe even earlier, when the skin of the piglet begins to brown, it is necessary to reduce the temperature in the oven to 170-180 degrees.
After this, pour fat, which is gained in the baking sheet. Watering must be repeated strictly every 15 minutes so that the skin does not dry out. If the piglet lies on your side, you can turn it.

watered the piglet with a dark beer. Dark beer affects the pigment's skin color.

The approximate cooking time is 5 kg. Piglet for at least 2 hours in the oven.

Try to serve the whole pig on the festive table - this is the whole highlight of this festive dish. To do this, first transfer the finished pig to a suitable dish. Remove the foil, than you protected the ears and the patch from heating. Remove from the mouth a bun of foil, or potatoes (which you put out to keep your mouth open) and put an apple in its place. Garnish with greens, lettuce and pickled vegetables and fruits.

And you need to cut it right on the table, when all the guests will gather and appreciate your work.

In my opinion, so much information will be sufficient for you to be able to prepare a piglet for the holiday table yourself.
If something is not clear, ask questions using comments.

Preliminary processing

It is important to understand that milk pig meat is significantly different from meat of adult pigs, therefore, a special thorough approach is necessary to it. Of course, you can always buy (at a store or from a farmer) a carcass of a piglet already cut, but at home you will have to “conjure” a little more over it. At home, you should remove the remaining fat from the skin, thoroughly clean it from existing dragging (bristles).

It is also recommended to thoroughly rinse the carcass, paying particular attention to the area of ​​the head and perineum. With the help of a knife, residual blood is removed. Experienced housewives are even advised to resort to the process of firing over fire, even if at first glance this moment is not necessary.

Preparatory process

Milk pig in the oven - a dish that is appreciated for its incredibly delicate taste, pleasant meat aroma and mouth-watering crisp. But in order to achieve such a result, maximum efforts should be made in the cooking process.

As a rule, in urban kitchens, you can learn the recipe for a milk pig in the oven, whose weight is from two to seven kilograms. Of course, if you live in a private house and there’s always a large Russian stove at hand, then the piglet can weigh ten kilograms or more. But we take as a basis a small piglet whose weight does not exceed 3-4 kg. It will be more convenient to work with such a carcass, and it will definitely fit in a standard oven.

After the carcass has been processed and washed, the meat should be marinated. Pickling time is from 24 to 36 hours. As the saying goes, the longer the better.

Marinade ingredients

To prepare the marinade you will need:

  • Two oranges (juice and zest).
  • One lemon (zest and juice).
  • China. a spoon of ground coriander.
  • Ground cloves - half a teahouse. spoons.
  • Allspice black pepper, of course, ground - 2 tsp.
  • A pair of spoons of liquid honey.
  • Glass of water.
  • Bay leaf - 2-3 pcs.
  • Olive oil.
  • 4-5 teeth garlic.
  • Salt - 2-2.5 table. spoons.


From all these ingredients, we create a fragrant mixture for pickling. After you rub the zest with citrus fruits and squeeze the juice, do not throw away the leftovers, they will come in handy a little later.

Take a fairly spacious plastic bag and put the pig there. Rub the meat on top and inside with the marinating mixture. The package should be tied as tight as possible. The tighter the bag is tied, the less air gets into it and the better the piglet is marinated. In addition, when the bag is tied tightly, the piglet is almost completely in the liquid marinade.

The minimum pickling time is one day. Maximum - 48 hours. In the process, you can turn the piglet over without opening the bag. Do this more often, then the marinade will penetrate into the most inaccessible places and completely soak the meat.


After the time indicated in the recipe has passed, we remove the piglet from the bag. Wash it thoroughly under the tap and dry it with a paper or cloth towel. While the oven is warming up, the piglet should “rest” at room temperature for about 30-40 minutes.

How to cook a milk pig in the oven? To start, preheat the oven to a temperature of 180 g. It is important that the oven is heated for about half an hour after the required temperature level has been reached. This is necessary in order for the initial heat treatment of meat to begin in the right way.

To bake a milk pig in the oven, you will need the largest pan that is in the kitchen and fits in the oven. The abdomen of the piglet is rubbed with spices (listed above) and put the remains of citrus fruits inside. Now we lay the carcass so that the abdomen is evenly distributed in the center of the pan.

In order to protect the hooves, patch and ears from burning, we wrap these parts of the carcass with foil. With a mixture of olive oil, honey and spices, coat the carcass on top. Sent to the oven for 20 minutes. Then we reduce the temperature in the oven to 160 degrees. And leave until final readiness. The cooking time in the second stage of baking will directly depend on the initial weight of the pig. The calculation is as follows: one kilogram of meat takes 40 minutes. Consequently, a 3 kg weighing milk pig in the oven will be baked for about two hours. Add another 20 minutes. primary heat treatment, we get 2.5 hours.

During baking, charred places may appear on the carcass, even sometimes black. Do not worry: it burned honey, which is in the composition for coating. These places will not be bitter or have an unpleasant aroma. We take the piglet out of the oven.

Now we need a large enough piece of foil. They need to completely cover the carcass of the piglet and leave it in this form to "rest" 30-40 minutes.

As a rule, an oven-baked milk pig is served (a photo of the finished dish is presented above) with baked potatoes. For cooking, you need 10-15 medium-sized potatoes. Previously, they should be boiled in slightly salted water until half ready. Then put the potatoes in a large container, add a pinch of salt, ground pepper, a couple of tablespoons of oil, seasoning for vegetables, dried parsley or dill. Stir the potatoes so that each vegetable is covered with a set of spices. We spread the potatoes on a foil spread on a baking sheet. Potatoes should be baked for about 20 minutes.

Milk pig in the oven - a universal dish. It can be prepared in advance, and when guests arrive, just reheat in the oven at a temperature of 160 degrees. 20 minutes are enough for this. By the way, during heating, the carcass will be even more podzolot, and the meat will become even more tender.

Piglet with baked potatoes or vegetable salad is served. As for sauces, the choice is huge: garlic, mayonnaise, creamy, mustard and others.