Odojak na ražnju s Mediteranskim začinima (Mediterranean-Style Spit-Roasted Piglet)
80% autentično · Croatian (Mediterranean influence)
A variation of the classic Odojak na ražnju, infused with the vibrant flavors of the Mediterranean. This version incorporates herbs like oregano and thyme, along with lemon and garlic, for a brighter, aromatic profile.
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Sastojci
- Whole piglet (approx. 15-20 kg)1
- Saltgenerous amount
- Black peppergenerous amount
- Garlic cloves, minced15-20
- Fresh rosemary3-4 sprigs
- Fresh oregano2-3 sprigs
- Fresh thyme2-3 sprigs
- Lemon zestfrom 2 lemons
- Olive oilfor basting
Koraci
- 1
Prepare the piglet: Clean the piglet. Make deep incisions all over the skin.
- 2
Create herb paste: In a bowl, mix minced garlic, chopped rosemary, oregano, thyme, lemon zest, salt, and black pepper. Add a few tablespoons of olive oil to form a paste.
- 3
Season the piglet: Rub the herb paste generously all over the piglet, pushing some into the incisions. Ensure the entire exterior is coated.
- 4
Set up the spit: Secure the piglet firmly onto the spit rod, ensuring it is balanced.
- 5
Prepare the fire: Build a strong, consistent fire for spit-roasting.
- 6
Roast the piglet: Place the spit over the fire and begin slow, continuous rotation. Roast for approximately 4-6 hours, depending on size and heat.
- 7
Baste with olive oil: Baste the piglet regularly with olive oil to maintain moisture and crisp the skin.
- 8
Check for doneness: The internal temperature should reach 75°C (165°F). The skin should be deeply golden brown and crispy.
- 9
Rest and serve: Remove from the spit, let rest for 15-20 minutes. Carve and serve hot, perhaps with lemon wedges.
