Latvian to pururuca - With Vegetables and Farofa

To Be Served in the New Year
Latvian to pururuca - With Vegetables and Farofa
ingredients:
1 piglet approximately 6 to 8 pounds
seasonings:
1 head garlic, crushed
2% by weight of salt beef, approximately 1 teaspoon (tsp) of salt for each kilo of meat
½ cup white wine for every pound of meat
1 liter of rum, serves to get the smell of meat
1 liter of vinegar, or
1 chili finger lady without seeds and without ribs, chopped
1 spoon (soup) of grated ginger
2 bay leaves or 1 tablespoon (coffee) powder bay
2 bunches scallions and parsley tied together with other herbs
3 sprigs of basil integers
3 sprigs of mint integers
1 sprig of rosemary
Farofa:
ingredients:
50 grs. chopped bacon,
2 tablespoons (soup) of lard or corn oil
2 sweet peppers one red and one yellow verdeou chopped fine niggling
2 onions, grated or chopped, washed and squeezed.
1 plate of chicken gizzards cooked, seasoned and shredded
150 grs. of minced ham or pork roast and mashed
1 saucer cashews or Brazil nuts, shredded or chopped fine niggling
1 cup chopped green olives
1 cup finely chopped parsley with stems
1 or 2 cups (tea) of raw cassava flour or maize flour
3 boiled eggs and chopped

Way Preparing Farofa

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 manioc flour or corn necessary.
Mix well until crumbly get wet well, if you need to put a little water or oil.
If you want you can put half of manioc flour and half cornmeal, add together.
How to Prepare Piglet:
Wash the pig inside and out.
Place rum to take the strong smell of meat.
Leave for 30 'minutes to an hour.
Then make a wash.
Do not pierce the skin of suckling, which runs all the liquid and the meat becomes dry.

Put all the spices, rub the pig, inside and out.
Leave for 12-24 hours in the refrigerator, in a plastic bag tied thick, stir the spices mixing occasionally.
Then place the bag in a large plastic container or in a large bowl.
The above procedure is not to pass the scent of spices in another food.

Can put the streusel inside the pig, or serve separately.
Make the streusel before baking the sow.

Roasting the Pig to:

Put the pig on a baking sheet lined with aluminum foil tied down with feet and head well up, so it looks like the pig is lowered.

Bake in preheated oven 160 ° C for 1 hour per pound of meat, or 180 ° C for 40 'minutes for every pound.
The piglets will be ready when you are parched.
Well stick a knife leaving a deep pinkish liquid piglet is raw, leave in oven another 30 'minutes.
If the knife is dry out the roast.
I prefer to bake at 160 ° C, roasting slowly.

Mode Pururucar:

"Beware folded" To Make pururuca, Not For Burning:
Heat 8 shells of oil that must be boiling in a pot well founded.
Get everyone out of the kitchen, let alone a person to help put the pig on the table.
Put the pig that should still be hot in the middle of the table
Do this with as much "care".
Go pouring hot oil, one ladle at a time over the pig leather.
Move your body to avoid accident.
observation:
To recap:
** Place the pig in a firm place in the middle of the table to put the boiling oil. **
Mode of Service:
Serve with rice or vegetables cooked in butter or past kale salad, or sautéed kale.
Decorate the platter with lettuce leaves and flower onion.
Onion Blossom:
1 large onion, whole unpeeled, wash thoroughly.
Cut into four, then 8 then 16 pieces without removing the seat.
Place in ice water capsized (turned down).
Open to take care not to spoil the flower.
Can make a flower with petals and the pistil carrot.
observation:
Cooked vegetables are:
Carrot, potato ball, bouquets cauliflower, and broccoli.
hearts of palm, asparagus or mushrooms, artichokes in bottom of drained, rinsed and chopped pickled.