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Croatian Piglet (“odojak U Pecnici”)

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“Now, this is a typical Croatian meal. It is a variation of a whole piglet on a spin machine (we call it in Croatia: a happy machine) when you have only a part of a piglet. Anyway, it tastes the same, maybe even better. It goes excellent with sauerkraut.”
2hrs 50mins
8 portions

Ingredients Nutrition

  • 2500 g pork legs (whole back leg of a piglet)
  • 500 ml beer
  • 1 12 cups oil
  • salt


  1. Wash the piglet leg and salt it. DO NOT salt the skin.
  2. Cut the skin with sharp knife and make a “chess board” on it.
  3. Preheat oil in a pot. Pour HOT oil over the piglet skin and quickly put the piglet in hot oven (220°C).
  4. You bake piglet as follows: 1 kg = 1 hour.
  5. After 15 min reduce heat to 180°C and pour over piglet 1/3 of your beer.
  6. After approximately 1,5 hours pour over another 1/3 of your beer.
  7. 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.
  8. Wondering around hot oven obviously requires more than half a litre of beer, so keep one for the piglet and three for you.

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