„He stands there like a man who has swallowed a stake” you could say, but that's the way it is.
As the end of the year draws near, everyone is already thinking about New Year's Eve feasts. It is customary to prepare a whole roast pig. Many people are afraid that this will fail, but it's not a big deal. Perhaps the most important part is to marinate your pig properly and for long enough. For the more adventurous, you can even cook it over coals.
Ingredients for 15 people:
- 1 whole pigac
Páclé:
- 7 % saline solution (as much as needed)
- 2 large heads of onion cut into four
- 2 heads garlic cut in half crosswise
- 1 tsp coriander seeds
- 1 tbsp whole black pepper
- 1 ecu whole cumin
- 1 tsp Roman cumin
- 4-5 sprigs marjoram
- 4-5 sprigs thyme
Preparing the roast pig:
- Bring the ingredients listed for the marinade to the boil in a large saucepan, then strain through a sieve and add the malacra and then marinate in the fridge for 24 hours
- Then remove, drain well and wipe completely dry with a paper towel
- Pull up the on a skewer and leave to dry for a few hours at room temperature. Meanwhile, we prepare the charcoal coals. As the meat is thick, the pig should not be exposed to high heat suddenly
- Place it about 30 cm above the coals and bake it for about three hours, rotating it constantly. You can then increase the amount of charcoal to make the skin crispy should be. At the end, you can check at the thighs that it is sufficiently soft
- Once it is ready, let it rest for a while, remove the asparagus and serve
