Recipe – Piglet To pururuca
Recipe – Piglet To pururuca
Let’s make this delicious Piglet to Pururuca
Preparation: 300 Minutes Yield
Yield: 30 servings
Ingredients:
- 1 piglet approximately 8 kg
- 2 tablespoons of salt
- 1/2 kg onion
- 1/2 kg of peppers
- 1 head of garlic
- 3 packets of coriander (green scent)
- 2 tablespoons black pepper
- 50 g of colorau
- 3 tablespoons ketchup
- 5 bay leaves
- 250 g margarine
- 1 glass of corn glucose (karo honey)
- 1 bottle of red wine
- 1 pinch of vinegar
To decorate:
- 3 bundles of lettuce
- 1/2 kg mature ripe tomatoes
- 1 can of peach in caldas
- 1 can of pineapple in caldas
- 1 can of plum in caldas
- 1/2 kg of italian grape
- 300 g raisins
- 2 packets of straw potato
METHOD OF PREPARATION
- Clean the piglet, drill it with a tip knife and wash with vinegar.
- Beat the onion, garlic, bell pepper, coriander, paprika, pepper with the wine in the blender.
- Put the piglet in a large plastic bag and drizzle with the beaten seasoning, tie it and leave it in the refrigerator for about 12 hours.
- Put a panion that fits the piglet with 2 liters of water to boil, put the piglet with all the sauce in the pan, cover and let cook for 1 hour approximately.
- Grease a large baking sheet (bake bread in bakery serves), place the piglet and cover with foil, roast for two hours.
- Remove from the oven, remove the foil, melt the margarine, mix the corn glucose, brush the suckling pig and return to the fire for another half hour.
- Remove from the oven, drain excess fat and decorate in the baking dish itself.