Croatian Piglet (“Odojak U Pecnici”)

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   ["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 oil in a pot. Pour HOT oil over the piglet skin and quickly put the piglet in hot oven (220u00b0C).", "You bake piglet as follows: 1 kg = 1 hour.", "After 15 min reduce heat to 180u00b0C 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 220u00b0C and pour over the piglet last 1/3 of your beer.", "Wondering around hot oven obviously requires more than half a litre of beer, so keep one for the piglet and three for you."]

* Per serving · 4 servings · Values may vary.

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