Latvian to pururuca - With Farofa

Latvian to pururuca - With Farofa

ingredients:
1 piglet approximately 6 to 8 pounds
seasoning:
1 head garlic, crushed the garlic is old tire crumb
2% by weight of salt beef (about 2 tablespoons (soup) salt
½ cup white wine for every pound of meat
1 liter of rum, serves to get the smell of meat
1 liter of vinegar
1 lady finger pepper seeds removed and finely chopped without ribs
1 spoon (soup) of grated fresh ginger
2 bay leaves or 1 tablespoon (coffee) bay powder
2 bunches of parsley and chives entire
3 sprigs of basil integers
3 sprigs of mint integers
1 sprig of rosemary
filling:

50 grs. chopped bacon
2 spoons (soup) of lard or corn oil
2 sweet peppers one red and one green chopped and choosy
2 onions, grated or minced
1 plate of chicken gizzards cooked, seasoned and shredded
150 grs. minced ham
1 saucer cashews or Brazil nuts, chopped
1 cup chopped green olives
1 cup finely chopped parsley with stems
1 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 get the stench of flesh.
Leave for 30 'minutes to an hour.
After becoming the wash.
Do not pierce the skin of the sow, that oozes 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 the pig tied down with feet and head up on a lined baking sheet with aluminum foil.

Bake in preheated oven 160 º C for 1 hour for each pound of meat.
The piglets will be ready when you are parched.
Pururuca Make the Most of Cuido:

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, one ladle at a time over the piglet leather.
Move your body to avoid accident.
Note:
To recap:
Piggy ** Put on dry place or in the middle of the table to put the boiling oil. **
Do not let anyone near.
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, wash
Cut into four, then 8 then 16 bits without taking the place. Attach the flower capsized in icy water (face down), inside the refrigerator.
Open to take care not to spoil the flower.
You can make the flower petals with onion and carrot pestle.