Stuffed Pig

Ingredients:

1 gutted pig. 

1 kg of loose buckwheat porridge. 
300 g mushroom. 
200 g onion. 
100 g butter rast. 

salt.

Instructions:

Wash the mushrooms thoroughly, chop finely and fry in oil. Fry sliced onions in oil separately from the mushrooms. Stir mushrooms and onions cooked in a crumbly kasha, salt to taste. Wash pork, rub with salt inside. Fill out through an incision in the abdomen porridge, but not tight. Zasheyte cut, place on baking sheet, fold the legs underneath. Slapped his ears and snout dough or foil. Place in a preheated to 190-200 C oven. Bake until golden brown. Pour allocated juice regularly. Serve, decorated with greenery, on a big platter with marinated vegetables and fruits.