Roast Sucking Pig with Buckwheat kash

Roast Sucking Pig with Buckwheat kash - Russian Meat Recipe

How to Cook & Prepare Roast Sucking Pig with Buckwheat kash:

1 kg sucking pig ½ kg buckwheat
25 g sour cream kasha
120 g fat 2 eggs
120 g onion 100 g brains
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* Roast sucking pig is prepared for traditional holiday feasts.

Have the sucking pig split open lengthwise. Chop the back and pelvic bones on the inside of the creature; wash and wipe it. Dredge the inside with the salt; flatten out the creature and brush the skin with sour cream. Cover the ears with dough so that they do not burn. Roast, basting frequently. Remove the dough from the ears after roasting for 20 to 30minutes. When done, carve lengthwise first then cut into pieces crosswise and put together again on a platter. Serve with buckwheat kasha mixed with fried onion, chopped hard cooked eggs and pieces of slightly browned boiled brains. Pour over the pan juices.

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