Stuffed Suckling Pig from Wood Fire Grill

Summary

Ingredients

• 1 suckling pig, with a live weight approx. 40 kg
• 50 roll (s), cut into small cubes
• 10 egg (s)
• 1 kg pork, (pork belly), finely diced
• 10 onion (s), finely diced
• 2 bunches parsley
• 2 liters milk
• salt
• Pepper, ground black
• Ground caraway
• 1 kg salt, pretzel salt (you can get it from every baker)
• 250 g fat, (veetable fat, Biskin or similar)

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Instructions

1. The suckling pig should be slaughtered at least 2 days beforehand and salted on the same day.
2. For salting, as much pretzel salt is dissolved in one liter of warm water as the water absorbs. Then add ground caraway seeds and pepper. Caraway seeds and pepper are added to the rest of the pretzel salt. The spice brine is injected 3 - 4 cm deep into the meat with a syringe with a large cannula. Outside and inside at regular intervals until about 1/3 to 1/4 liter remains. The piglet is moistened all around with the rest of the brine.
3. Now you stab a finger-wide pocket with a knife in the shoulder and in the ham and stuff them with the pretzel salt mixture.
4. Rub the piglet inside and outside with the salt mixture and press firmly so that the grains of salt adhere. The piglet is then returned to the refrigerator until the barbecue day.
5. For the filling, the onions are first fried until they turn brown and then removed from the pan. Now the pork belly is fried until the fat is gone and added to the onions.
6. With the other ingredients rolls, eggs, milk and parsley, a dry dough is kneaded and seasoned with salt. Important: The dough must be drier than a normal dumpling dough.
7. Before the suckling pig is filled, it must be adequately attached to the grill bar. The entire dough is now evenly distributed in the belly that is still open. With the help of a self-made awl (sharpened stable wire approx. 2mm dia bent to a crescent with an eyelet) and natural yarn - no synthetic fiber (could melt when grilling) with half-stitch sew the belly shut.
8. Only use hardwood such as oak or beech for the wood fire. The lights should be limited to the front and back and should be so strong that the piglet has a clear color after about 20 minutes and begins to sweat.
9. Melt the vegetable fat and coat the piglet regularly with it. There should be no dry spots during the entire grilling time. Thoroughly remove any leaking blood or salt with a knife or brush.
10. The grilling time for a piglet of this size is around 6 to 7 hours.
11. After the suckling pig has already turned a distinctly brown color (after approx. 5 hours), the internal temperature of the meat should be checked. To do this, you stick a long knife in the shoulder area and in the ham, let it stick 2 to 3 turns of the piglet and pull it out, the tip of the knife must be so hot that you can almost burn your fingers. If this is not the case, more intensive heating is required.
12. When the piglet is through, it is heated for the last 10 minutes whatever is possible and the grill motor is stopped again and again so that a wonderful, beautiful, crispy skin with bubbles forms. I advise against pouring beer over it, as the skin burns too much and the fine taste suffers.

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