Latvian to pururuca - With Farofa

Latvian to pururuca - With Farofa
ingredients:1 piglet approximately 6 to 8 poundsseasoning :1 head garlic, crushed2% of the weight of the meat salt½ cup white wine for every pound of meat1 liter of rum , serves to get the smell of meat1 liter of vinegar, or2 cups of lemon juice or both together1 chili finger lady without seeds and without the ribs1 spoon ( soup) of grated ginger2 bay leaves or 1 tablespoon (coffee ) bay powder2 bunches of parsley and chives entire3 sprigs of basil integers3 sprigs of mint integers1 sprig of rosemaryfilling:
50 grs . chopped bacon2 spoons (soup ) of lard or corn oil2 peppers one red and one green chopped and choosy2 onions , grated or minced1 plate of chicken gizzards cooked , seasoned and shredded ( optional) or150 grs . minced ham1 saucer cashews or Brazil nuts, chopped1 cup chopped green olives1 cup finely chopped parsley with stems1 or 2 cups ( tea) of raw cassava flour or cornmeal
How to Prepare the streusel :
Fry the bacon, add the onion peppers, leaving the fire to cook.
Then add the chicken kids , make the braise .Finally the olives and cashews .
Ending with the flour of cassava or maize needed.
Mix well until moist crumbs stay well , if you need to put a little water or oil.
How to Prepare Piglet :Wash the pig inside and out.Put rum to take the strong smell of the meat .Leave for 30 ' minutes to an hour .
After becoming the wash.Do not pierce the skin of suckling , which runs all the liquid and the meat is dry .
Put all the spices , rub the pig , inside and out.Leave for 12-24 hours in the refrigerator .
You can place the headlight into the piggy, or serve separately.While roasting the pig , make the streusel .
To bake the pig :
Put piggy with feet tied down and head up on a lined baking sheet with aluminum foil .
Bake in a preheated for 1 hour for each pound of meat oven.The piglets will be ready when you are parched .pururuca :Heat 8 shells of oil which should be boiling .Place the pig that should still be hot in the middle of the table and with utmost care go pouring the hot oil , a ladle at a time over the piglet leather.Move your body to avoid accident.Note :To recap :Piggy ** Put in place firmly in the middle of the table to put the boiling oil . **Mode of Service :Serve with rice and kale salad , or sautéed kale.Decorate the platter with lettuce leaves and onion flower .Onion Blossom :1 large onion, whole unpeeled , washCut into four, then 8 then 16 bits without taking the place . Attach the flower capsized in icy water ( face down ) .Open to take care not to spoil the flower.You can make the flower with petals and pistil carrot .