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Croatian Piglet (“odojak U Pecnici”) Recipe

Ingredients

How to make it

  • Wash the piglet leg and salt it. DO NOT salt the skin.
  • Cut the skin with sharp knife and make a “chess board” on it.
  • Preheat lard in a pot. Pour HOT lard over the piglet skin and quickly put the piglet in hot oven (250°C).
  • You bake piglet as follows: 1 kg = 1 hour.
  • After 15 min reduce heat to 180°C and pour over piglet 1/3 of your beer. After approximately 1,5 hours pour over another 1/3 of your beer. 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.
  • Wondering around hot oven obviously requires more than half a liter of beer, so keep one for the piglet and three for you.

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The Cook

nitko Zagreb, Croatia

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