Ingredients
2,5 kg piglet leg (whole back leg)
half litre beer
2 cups oil
salt
Preparation
Wash the piglet leg and salt it. DO NOT salt the skin. Cut the skin with sharp knife and make a “chess board” on it. Preheat oil in a pot. Pour HOT oil over the piglet skin and quickly put the piglet in hot oven (220°C). You bake piglet as follows: 1 kg = 1 hour. After 15 min reduce heat to 180°C and pour over piglet 1/3 of your beer. After approximately 1,5 hours pour over another 1/3 of your beer. About 20 minutes before it is done heat the over back to 220°C and pour over the piglet last 1/3 of your beer. Wondering around hot oven obviously requires more than half a litre of beer, so keep one for the piglet and three for you.
