Main CourseDinner

Leitão à Bairrada (Roasted Suckling Pig)

Name: Leitão à Bairrada (Roasted Suckling Pig)
Prep time: 1 h
Cook time: 3 h
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: portuguese
Ingredients: 5 kg suckling pig whole, cleaned, head and trotters on; 12 clove garlic peeled, finely minced; 150 g lard room temperature; 4 tbsp coarse sea salt; 2 tsp black pepper freshly ground; 250 ml white wine dry; 250 ml water

Leitão à Bairrada is a traditional Portuguese dish featuring a whole suckling pig, slow-roasted to achieve incredibly crispy skin and tender, juicy meat. This recipe focuses on the classic preparation, seasoned simply with garlic and lard, then cooked until golden brown.

An original recipe by Forkin

Total time: 4 hr 20 min
Serves: 6
Difficulty: Hard

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

5 kgsuckling pig, whole, cleaned, head and trotters on
12 clovegarlic, peeled, finely minced
150 glard, room temperature
4 tbspcoarse sea salt
2 tspblack pepper, freshly ground

basting liquid

250 mlwhite wine, dry
250 mlwater

Equipment

roasting rack · butcher's twine · sharp knife · meat thermometer · large roasting pan

The method

Step by step

1
Begin by thoroughly cleaning the suckling pig, ensuring it is completely dry inside and out. Pat it dry with paper towels.
About 10 min
Cook’s note: A very dry skin is crucial for achieving a crispy crackling.
2
In a small bowl, combine the minced garlic, lard, coarse sea salt, and freshly ground black pepper to form a paste.
About 5 min
Cook’s note: Ensure the lard is at room temperature for easier mixing.
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.
About 15 min
Cook’s note: Be careful not to over-salt the skin, as it will concentrate during cooking.
4
Using butcher's twine, truss the pig to ensure it holds its shape during roasting. You can also skewer it lengthwise.
About 10 min
Cook’s note: Trussing helps the pig cook more evenly and makes it easier to handle.
5
Preheat your oven to 180°C (350°F).
About 10 min
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.
About 5 min
Cook’s note: The liquid in the pan will help create a moist environment and prevent the drippings from burning.
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.
About 3 hr
Cook’s note: If the skin starts to brown too quickly, you can loosely tent it with aluminum foil.
8
During the last 30 minutes of cooking, increase the oven temperature to 200°C (400°F) to achieve extra crispy skin.
About 30 min
Cook’s note: Keep a close eye on the pig during this final stage to prevent burning.
9
Once cooked, remove the pig from the oven and let it rest on a cutting board for at least 20 minutes before carving.
About 20 min
Cook’s note: Resting allows the juices to redistribute, resulting in more tender meat.
10
Carve the pig into portions and serve immediately.
Cook’s note: Traditionally served with roasted potatoes and a simple salad.

Keep it good

Storage

Store any leftover leitão in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 160°C (325°F) until warmed through, or gently in a pan for smaller pieces. The skin may lose some crispness.