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 porții
Cuisine: portuguese
Ingredients: 5 kg suckling pig whole, cleaned, head and trotters on; 12 cățel garlic peeled, finely minced; 150 g lard room temperature; 4 lingură coarse sea salt; 2 linguriță 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.

O rețetă originală de Forkin

Durată totală: 4 ore 20 min.
Porții: 6
Dificultate: Dificilă

Informații despre alergeni: poate conține sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

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

basting liquid

250 mlwhite wine, dry
250 mlwater

Ustensile

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

Mod de preparare

Pas cu pas

1
Begin by thoroughly cleaning the suckling pig, ensuring it is completely dry inside and out. Pat it dry with paper towels.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 15 min.
Nota bucătarului: 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.
Aproximativ 10 min.
Nota bucătarului: Trussing helps the pig cook more evenly and makes it easier to handle.
5
Preheat your oven to 180°C (350°F).
Aproximativ 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 3 ore
Nota bucătarului: 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.
Aproximativ 30 min.
Nota bucătarului: 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.
Aproximativ 20 min.
Nota bucătarului: Resting allows the juices to redistribute, resulting in more tender meat.
10
Carve the pig into portions and serve immediately.
Nota bucătarului: Traditionally served with roasted potatoes and a simple salad.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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.