Leitão à Bairrada (Roasted Suckling Pig)

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Стъпка по стъпка

1. 1

   Begin by thoroughly cleaning the suckling pig, ensuring it is completely dry inside and out. Pat it dry with paper towels.

   Около 10 мин

   Бележка на готвача: A very dry skin is crucial for achieving a crispy crackling.

2. 2

   In a small bowl, combine the minced garlic, lard, coarse sea salt, and freshly ground black pepper to form a paste.

   Около 5 мин

   Бележка на готвача: Ensure the lard is at room temperature for easier mixing.

3. 3

   Rub the paste generously all over the inside cavity of the pig. For the outside, only rub with a light layer of lard and salt, focusing on the skin.

   Около 15 мин

   Бележка на готвача: Be careful not to over-salt the skin, as it will concentrate during cooking.

4. 4

   Using butcher's twine, truss the pig to ensure it holds its shape during roasting. You can also skewer it lengthwise.

   Около 10 мин

   Бележка на готвача: Trussing helps the pig cook more evenly and makes it easier to handle.

5. 5

   Preheat your oven to 180°C (350°F).

   Около 10 мин

6. 6

   Place the pig on a large roasting rack set over a deep roasting pan. Add the white wine and water to the bottom of the roasting pan.

   Около 5 мин

   Бележка на готвача: The liquid in the pan will help create a moist environment and prevent the drippings from burning.

7. 7

   Roast the pig for 2.5 to 3 hours, or until the skin is golden brown and crispy, and the internal temperature reaches 71°C (160°F) in the thickest part of the thigh.

   Около 3 ч

   Бележка на готвача: If the skin starts to brown too quickly, you can loosely tent it with aluminum foil.

8. 8

   During the last 30 minutes of cooking, increase the oven temperature to 200°C (400°F) to achieve extra crispy skin.

   Около 30 мин

   Бележка на готвача: Keep a close eye on the pig during this final stage to prevent burning.

9. 9

   Once cooked, remove the pig from the oven and let it rest on a cutting board for at least 20 minutes before carving.

   Около 20 мин

   Бележка на готвача: Resting allows the juices to redistribute, resulting in more tender meat.

10. 10

    Carve the pig into portions and serve immediately.

    Бележка на готвача: Traditionally served with roasted potatoes and a simple salad.