Get ready to embark on a culinary journey that will transport you straight to the heart of Croatia with this show-stopping Odojak u Pecnici! Imagine a whole piglet, perfectly roasted to golden perfection, infused with aromatic garlic and rosemary, and guaranteed to make your taste buds dance with joy. This isn't just a recipe - it's a celebration of traditional Croatian cuisine that will turn any ordinary meal into an extraordinary feast that will have your guests talking for weeks!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Croatian
Serves: 6 servings
Ingredients
- 1 whole piglet (about 10 kg)
- 4 cloves garlic, minced
- 2 tablespoons rosemary, chopped
- Salt to taste
- Pepper to taste
- 200ml white wine
- 300ml water
- Olive oil for drizzling
Instructions
- Begin by preparing the piglet. Ensure it is cleaned and properly dressed. Rinse it under cold water and pat it dry with paper towels.
- Preheat your oven to 180°C (350°F) to ensure it is hot enough for roasting.
- In a small bowl, combine the minced garlic, chopped rosemary, salt, and pepper. Mix well to create a flavorful rub.
- Rub the garlic and rosemary mixture all over the piglet, making sure to get it into the cavities and under the skin where possible for maximum flavor.
- Place the piglet on a large roasting rack inside a deep roasting pan. This will allow the fat to drip off as it cooks.
- Pour the white wine and water into the bottom of the roasting pan. This will help keep the meat moist during cooking and add flavor.
- Drizzle olive oil over the piglet to help achieve a golden, crispy skin as it roasts.
- Cover the piglet loosely with aluminum foil to prevent it from browning too quickly. This will help it cook evenly.
- Place the roasting pan in the preheated oven and roast for about 1 hour.
- After 1 hour, remove the foil and continue to roast the piglet for an additional hour. Baste it occasionally with the juices from the pan to keep it moist and enhance the flavor.
- Check the internal temperature of the piglet using a meat thermometer. It should reach at least 70°C (160°F) to ensure it is fully cooked.
- Once cooked, remove the piglet from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat.
- After resting, carve the piglet into serving portions and serve with your choice of sides, such as roasted vegetables or potatoes.
- Enjoy your delicious Croatian Odojak u Pecnici with family and friends!
Tips
- • Choose a high-quality, fresh whole piglet from a trusted butcher for the best results. • Ensure your oven is properly preheated and maintains a consistent temperature throughout cooking. • Don't rush the cooking process - low and slow is the key to tender, juicy meat. • Basting is crucial! Regularly baste the piglet with pan juices to keep the meat moist and develop a beautiful, crispy skin. • Use a meat thermometer to guarantee perfect doneness - 70°C (160°F) is your target internal temperature. • Let the piglet rest after cooking to allow the juices to redistribute, ensuring maximum flavor and tenderness. • Consider serving with traditional Croatian side dishes like roasted potatoes or a fresh seasonal salad. • This recipe is perfect for special occasions, family gatherings, or when you want to impress with an authentic Croatian culinary experience!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
