Croatian Piglet (“Odojak U Pecnici”) - cooking recipe

Ingredients

2500 g pork legs (whole back leg of a piglet)
500 ml beer
1 1/2 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\u00b0C).
You bake piglet as follows: 1 kg = 1 hour.
After 15 min reduce heat to 180\u00b0C 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\u00b0C 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.