Leitão da Bairrada (Bairrada Roast Suckling Pig)

🧂 Ingredients

• 1 approx. 5 kg Whole suckling pig(Ensure it's cleaned and ready for roasting. Ask your butcher to prepare it.)
• 150 g Pepper paste (Piri-piri paste or similar)(Adjust to your spice preference. A good quality piri-piri paste is ideal.)
• 2 heads Garlic(Peeled and finely minced or made into a paste.)
• 6 Bay leaves(Fresh or dried.)
• 3 tbsp Coarse sea salt(For seasoning the skin and meat.)
• 250 ml Dry white wine(Optional, for basting and adding moisture.)
• 250 ml Water(Optional, for basting.)

👨‍🍳 Instructions

1. 1

   Prepare the pig: Rinse the suckling pig inside and out with cold water and pat it thoroughly dry with paper towels. This is crucial for crispy skin. Make shallow incisions all over the skin and into the meat, about 1-2 cm deep, to allow the marinade to penetrate.

   ⏱️ 15 minutes
2. 2

   Make the marinade: In a bowl, combine the pepper paste, minced garlic, and 1 tablespoon of the salt. Mix well to form a thick paste. If the paste is too thick, add a splash of white wine or water.

   ⏱️ 10 minutes
3. 3

   Marinate the pig: Generously rub the pepper-garlic paste all over the pig, both inside and out. Ensure it gets into all the crevices and incisions. Place the bay leaves inside the cavity. Cover the pig loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

   ⏱️ 4 hours to overnight
4. 4

   Preheat the oven: Preheat your oven to 160°C (320°F). Place the pig on a sturdy roasting rack set inside a large roasting pan. Ensure the pig is positioned so the skin is facing upwards.

   ⏱️ 15 minutes
5. 5

   Initial roasting: Roast the pig for 2 hours at 160°C (320°F). During this time, the meat will slowly cook and become tender. You can optionally baste the pig with a mixture of white wine and water every 30-45 minutes to keep the meat moist, avoiding the skin.

   ⏱️ 2 hours
6. 6

   Increase temperature for crackling: After 2 hours, increase the oven temperature to 220°C (430°F). Sprinkle the remaining 2 tablespoons of coarse sea salt evenly over the skin of the pig. This helps to draw out moisture and create the signature crackling.

   ⏱️ 10 minutes
7. 7

   Final roasting and crackling: Continue roasting for another 1 hour to 1 hour 30 minutes, or until the skin is deeply golden brown, puffed up, and audibly crackling. Watch carefully to prevent burning. If parts of the skin are crackling faster than others, you can shield them with foil.

   ⏱️ 1 hour to 1 hour 30 minutes
8. 8

   Rest and carve: Once the skin is perfectly crackled and the meat is cooked through (internal temperature should reach at least 75°C / 165°F), remove the pig from the oven. Let it rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring tender meat.

   ⏱️ 15-20 minutes
9. 9

   Serve: Carve the roast suckling pig into portions. Traditionally, it is served with simple sides like boiled potatoes, a fresh salad, and often with slices of orange to cut through the richness. It pairs wonderfully with the local Vinho Verde or a crisp sparkling wine.

💡 Pro Tips

• ✓The key to Leitão da Bairrada is achieving perfectly crackled skin. Ensure the pig is very dry before roasting and use the high heat at the end.
• ✓This dish is a specialty of the Bairrada region in Portugal and is often prepared in traditional wood-fired ovens.
• ✓Serve with a crisp, dry white wine, such as a Vinho Verde, or a sparkling wine to complement the richness of the pork.

🔄 Variations

• Experiment with different spice pastes for the marinade, such as a blend of smoked paprika, cumin, and oregano.
• For smaller gatherings, you can roast smaller suckling pigs or even just a portion of a larger pig.

🥗 Nutrition

Per serving