📝 About This Recipe
A masterpiece of Brazilian country cooking, this suckling pig is celebrated for its succulent, tender meat and its signature 'pururuca'—a glass-like, bubbly, and incredibly crunchy skin. Originating from the heart of Minas Gerais, this dish represents the pinnacle of festive Comida Mineira, traditionally prepared for grand family gatherings. The secret lies in the contrast between the aromatic, garlic-heavy marinade and the dramatic finishing technique of searing the skin with scalding oil.
🥗 Ingredients
The Pig
- 8-10 kg Suckling Pig (cleaned, butterflied or whole, skin intact)
- 1 cup Lemon juice (freshly squeezed from about 6-8 lemons)
The Vinha d'Alhos (Marinade)
- 750 ml Dry white wine (a good quality crisp wine)
- 15-20 pieces Garlic cloves (crushed into a paste)
- 3 tablespoons Coarse sea salt (adjust based on weight)
- 1 tablespoon Black pepper (freshly cracked)
- 5 pieces Bay leaves (dried)
- 3 sprigs Fresh rosemary (leaves stripped)
- 5 sprigs Fresh thyme (whole)
- 1/2 cup Cachaça (high quality silver cachaça)
- 2 large Onion (grated or finely minced)
- 2-3 pieces Malagueta peppers (mashed (optional for heat))
For the Pururuca Finish
- 1 liter Neutral vegetable oil (for the final crackling technique)
👨🍳 Instructions
-
1
Begin by cleaning the pig thoroughly. Pat the skin completely dry with paper towels. Use a sharp skewer or needle to prick the skin all over, being careful to only pierce the skin and fat, not the meat.
-
2
In a large bowl, combine the wine, lemon juice, cachaça, crushed garlic, onion, salt, pepper, bay leaves, rosemary, thyme, and malagueta peppers to create the 'Vinha d'Alhos' marinade.
-
3
Place the pig in a large non-reactive container or a heavy-duty roasting bag. Pour the marinade over the meat side primarily, but ensure it coats everything. Rub the aromatics into the flesh. Cover and refrigerate for at least 12 to 24 hours, turning occasionally.
-
4
Remove the pig from the refrigerator 2 hours before cooking to reach room temperature. This ensures even roasting.
-
5
Preheat your oven to 160°C (320°F). Wipe the skin side of the pig completely dry, removing any bits of marinade or moisture which would prevent it from crisping.
-
6
Place the pig in a large roasting pan, meat side down (skin side up). Cover tightly with aluminum foil, ensuring no steam escapes. This 'steams' the meat in its juices, making it tender.
-
7
Roast for approximately 3 to 4 hours. The rule of thumb is about 40 minutes per kilogram. The meat should be almost falling off the bone.
-
8
Remove the foil and increase the oven temperature to 200°C (400°F). Roast for another 30-45 minutes until the skin is dry, golden, and starts to harden. Remove from the oven.
-
9
Carefully transfer the roasted pig to a heat-proof surface or a clean rack over a tray to catch oil. This is the most critical stage.
-
10
In a deep saucepan, heat 1 liter of vegetable oil until it is smoking hot (about 190°C-200°C). You can test it by dropping a piece of bread in; it should sizzle instantly.
-
11
Using a long-handled ladle, carefully pour the scalding oil over the skin of the pig. Start from one end and move slowly to the other. You will see the skin instantly bubble up and turn into 'pururuca'.
-
12
Continue until the entire surface is crackled and crisp. Let the meat rest for 20 minutes before carving to allow the juices to redistribute.
💡 Chef's Tips
The secret to a perfect pururuca is moisture control; the skin must be bone-dry before it goes into the oven and before the hot oil hits it. Always use a high-smoke point oil like soybean or sunflower oil for the final step to avoid a burnt taste. If you don't want to use the hot oil method, you can achieve a similar effect by brushing the skin with cold cachaça before the final high-heat roast. Never pour the marinade over the skin during the roasting process, as the acidity and moisture will make the skin rubbery. When pricking the skin, use a cluster of needles or a dedicated meat tenderizer tool to create hundreds of tiny holes for the fat to escape and bubble.
🍽️ Serving Suggestions
Serve with 'Arroz Biro-Biro' (rice with eggs, bacon, and shoestring potatoes) for an authentic Mineira experience. Pair with 'Tutu de Feijão' (creamy mashed beans with manioc flour) to balance the richness of the pork. Offer a side of 'Couve à Mineira' (thinly sliced collard greens sautéed with garlic and bacon). Provide a fresh 'Molho à Campanha' (Brazilian vinaigrette) to cut through the fat with its bright acidity. A cold Brazilian Pilsner or a classic lime Caipirinha is the perfect beverage to accompany this heavy, flavorful meal.