Croatian Piglet Odojak U Pecnici
Experience the authentic flavors of Croatia with "Croatian Piglet Odojak U Pecnici," a traditional baked piglet recipe perfect for festive occasions or family feasts. This dish features a whole piglet seasoned generously with coarse sea salt and slow-roasted to achieve irresistibly tender meat and perfectly crispy skin. Aromatic additions like rosemary and garlic elevate the flavor profile, while a touch of lard or oil ensures rich juiciness. The secret to its succulent texture lies in the addition of water to the roasting pan, keeping the meat moist throughout the cooking process. With its golden-brown crackling and melt-in-your-mouth tenderness, this dish is best served alongside classic Croatian sides like roasted potatoes or fresh homemade bread. Whether you're recreating a holiday meal or exploring traditional Balkan cuisine, this recipe is your gateway to a culinary masterpiece.
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Recipe Information
Ingredients
- 1 piece Whole piglet (approximately 8-10 kg, cleaned)
- 200 g Coarse sea salt
- 1 tbsp Pepper (optional)
- 50 ml Lard or vegetable oil
- 2 sprigs Fresh rosemary sprigs (optional)
- 4 cloves Garlic cloves (optional, for extra flavor)
- 500 ml Water
Instructions
Preheat your oven to 200°C (392°F).
If the piglet is not already cleaned, ensure it is thoroughly cleaned inside and out. Pat it dry with paper towels to remove any excess moisture.
Generously season the inside and outside of the piglet with coarse sea salt. If desired, you can rub a small amount of ground pepper for additional flavor.
Lightly grease the roasting pan or baking tray with lard or vegetable oil to prevent sticking. Place the piglet belly-side down on the tray, ensuring that it is evenly spread out.
For added aroma and flavor, place sprigs of rosemary or garlic cloves inside the cavity of the piglet.
Pour water into the bottom of the roasting pan. This will help keep the meat moist during cooking and contribute to a tender final texture.
Cover the roasting pan loosely with aluminum foil to prevent the skin from browning too quickly. Place the piglet in the preheated oven.
Allow the piglet to cook for approximately 2-3 hours, depending on its size. During this time, occasionally check the water level in the pan and add more if needed to prevent it from drying out.
Once the meat starts to become tender, remove the aluminum foil and reduce the oven temperature to 180°C (356°F). Baste the piglet with the drippings or a bit of additional lard/oil to ensure even browning.
Continue roasting the piglet uncovered for another 1-1.5 hours, or until the skin turns golden brown and crispy. Use a meat thermometer to check the internal temperature, which should reach at least 75°C (167°F) in the thickest part of the meat.
Once fully cooked, remove the piglet from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute for maximum flavor.
Carve the piglet into portions and serve immediately alongside traditional Croatian sides like roasted potatoes, fresh bread, or a light salad.
Nutrition Facts
Calories |
2125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 8136 mg | 354% | |
| Total Carbohydrate | 0.9 g | 0% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1687 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
