📝 About This Recipe
Hailing from the heart of Portugal's Bairrada region, this iconic dish is celebrated for its impossibly shattered-glass crispy skin and succulent, aromatic meat. The secret lies in a potent 'molho' of garlic, lard, and pepper, and a slow-roast in a wood-fired oven that transforms a tender suckling pig into a culinary masterpiece. It is a celebration of tradition, patience, and the perfect balance of spice and salt.
🥗 Ingredients
The Pig
- 1 whole Suckling Pig (6-8 kg, cleaned and eviscerated)
- 150 grams Coarse Sea Salt (Traditional Atlantic sea salt)
The Bairrada Paste (Molho)
- 250 grams Lard (High quality, softened)
- 4 heads Garlic (Peeled and crushed into a paste)
- 4 tablespoons Black Peppercorns (Freshly ground)
- 1 tablespoon White Pepper (Ground)
- 6-8 pieces Bay Leaves (Finely crumbled)
- 50 ml Olive Oil (Extra virgin)
- 1 small bunch Parsley (Finely chopped (optional))
For the Roasting Process
- 200 ml Dry White Wine (Preferably a Bairrada DOC wine)
- 100 ml Water (To maintain humidity)
👨🍳 Instructions
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1
Thoroughly wash the suckling pig inside and out with cold water. Pat it completely dry with paper towels; dry skin is the key to crispiness.
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2
Prepare the seasoning paste by combining the softened lard, crushed garlic, ground black and white pepper, crumbled bay leaves, and olive oil in a mortar or food processor. Blend until it forms a thick, aromatic paste.
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3
Rub the coarse sea salt generously all over the interior cavity of the pig and lightly on the exterior skin.
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4
Generously coat the interior cavity with 3/4 of the prepared lard paste, ensuring you get into the joints and neck area.
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5
Sew the belly of the pig shut using a large needle and kitchen twine. Also, sew the neck opening to ensure the steam and juices stay trapped inside during roasting, which flavors the meat from within.
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6
Skewer the pig through from tail to head using a long stainless steel or wooden spit. Secure the legs tightly to the spit with wire or twine so it rotates evenly.
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7
Preheat your oven (ideally a wood-fired brick oven) to approximately 180°C (350°F). If using a conventional oven, ensure it is well-ventilated.
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8
Place the pig in the oven. If using a spit, begin rotating. Place a drip tray underneath containing the white wine and water to catch the fat and prevent smoking.
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9
Every 30 minutes, remove the pig briefly to 'baste' it. Use a clean cloth or brush to wipe away any excess fat or moisture from the skin, and lightly brush with a bit of the remaining lard paste.
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10
Midway through roasting (about 1.5 hours in), use a thin skewer to prick the skin in areas where air bubbles form. This prevents the skin from lifting away from the meat.
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11
Increase the heat to 200°C (400°F) for the final 20-30 minutes to achieve the signature 'pururuca' or crackling effect. The skin should be deep golden brown and sound hollow when tapped.
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12
Once cooked, remove from the oven and let it rest for 15 minutes. Very importantly, snip the twine at the neck and tip the pig over a bowl to collect the 'molho' (the juices and melted lard from inside).
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13
Carve the pig into rectangular pieces using heavy-duty kitchen shears or a cleaver to maintain the integrity of the crispy skin.
💡 Chef's Tips
Choose a piglet between 4 and 6 weeks old for the most tender meat and thin skin. Never baste the skin with water or wine during roasting, as moisture is the enemy of a crispy crackling. If you don't have a spit, roast the pig on a wire rack over a deep tray to allow air circulation. The 'molho' collected from the inside at the end is liquid gold; serve it on the side for dipping. Always use coarse salt, as fine salt can make the meat overly salty without providing the necessary texture for the skin.
🍽️ Serving Suggestions
Serve with sliced oranges to provide a bright, acidic contrast to the rich fat. Pair with 'Batatas a Murro' (punched potatoes) or crispy thin-cut potato chips. A simple green salad with a sharp vinegar dressing helps cleanse the palate. Accompany with a chilled sparkling wine (Espumante) from the Bairrada region. Provide plenty of fresh, crusty Portuguese bread to soak up the spicy garlic lard sauce.