Leitão à Bairrada
Bairrada-Style Roast Suckling Pig
A quintessential Portuguese regional specialty from Bairrada, this dish features a whole suckling pig roasted to achieve incredibly crispy skin and tender, succulent meat. Traditionally cooked in wood-fired ovens, it's a celebratory dish perfect for gatherings.
🧂 Ingredients
- 1 whole (approx. 6 kg / 13 lbs) Suckling pig (leitao)(Ensure the pig is thoroughly cleaned and eviscerated by your butcher. If not readily available, consult a specialist butcher.)
- 20 cloves Garlic cloves(Peeled and finely minced or processed into a paste.)
- generous amount Coarse sea salt(Enough to generously coat the entire pig, inside and out.)
- 30 g Black peppercorns(Freshly ground to a coarse powder.)
- 200 ml Dry white wine(For basting and adding moisture.)
- 50 ml Lard or olive oil(Optional, for extra crisping.)
- 3-4 leaves Bay leaves(Optional, for stuffing cavity.)
👨🍳 Instructions
- 1
Prepare the Rub: In a bowl, combine the minced garlic, coarse black pepper, and a small amount of salt (about 1 tablespoon) to form a paste. If the mixture is too dry, add a tablespoon of white wine or olive oil.
⏱️ 15 minutes - 2
Marinate the Pig: Thoroughly rinse the suckling pig inside and out with cold water and pat it completely dry with paper towels. Generously rub the entire surface of the pig, including the cavity, with the prepared garlic and pepper paste. Ensure an even coating. Then, liberally season the entire pig, inside and out, with coarse sea salt. You want a thick, visible layer of salt. Cover the pig loosely with plastic wrap and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to penetrate.
⏱️ 15 minutes (plus overnight marination) - 3
Preheat the Oven: Preheat your oven to 160°C (320°F). If using a conventional oven, place a roasting pan on the bottom rack to catch drippings and help maintain moisture.
⏱️ 20 minutes - 4
Roast the Pig (Initial Stage): Place the marinated suckling pig, breast-side up, on a sturdy roasting rack set inside a large roasting pan. If using, place a few bay leaves inside the cavity. Roast for 2 hours.
⏱️ 2 hours - 5
Baste and Turn: After 2 hours, carefully turn the pig over so it is breast-side down. Baste the exposed skin generously with the white wine (and optional lard/olive oil). Continue roasting for another 1.5 to 2 hours.
⏱️ 1.5 - 2 hours - 6
Crisp the Skin: Turn the pig back onto its breast-side up. Increase the oven temperature to 200-220°C (400-425°F). Continue roasting for another 30-60 minutes, basting occasionally with the pan juices and white wine. Watch closely during this stage; the goal is to achieve a deep golden-brown, crackling crisp skin. The skin should sound audibly crisp when tapped. An instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) should register at least 75°C (165°F).
⏱️ 30-60 minutes - 7
Rest and Serve: Once the skin is perfectly crisp and the meat is cooked through, carefully remove the pig from the oven. Let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, ensuring tender meat. Carve the pig into portions, ensuring each serving includes a piece of the coveted crispy skin. Serve immediately, traditionally with slices of orange.
⏱️ 15-20 minutes
💡 Pro Tips
- ✓The quality of the suckling pig is paramount. Look for a young piglet (under 4 weeks old) for the most tender meat and delicate flavor.
- ✓Achieving perfectly crackling skin is the hallmark of Leitão à Bairrada. Don't rush the final crisping stage, and ensure the skin is completely dry before roasting.
- ✓Traditionally, this dish is cooked in specialized wood-fired ovens which impart a unique smoky flavor. If using a home oven, a high initial heat and careful basting are key.
- ✓The generous salting is crucial for both flavor and drawing out moisture to help crisp the skin.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a simpler rub, use a pre-made pork rub or a mixture of paprika, garlic powder, onion powder, and salt.
- If a whole suckling pig is unavailable, a large pork shoulder or leg can be used, though the texture and presentation will differ.
- Experiment with adding herbs like rosemary or thyme to the cavity or rub for added aroma.