| Prep: 1 hour | Cook: 4 hours | Difficulty: Hard | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 34g | 11g | 26g |
| sugars | fibre | protein | salt |
| 5g | 3g | 46g | 2.2g |
Why I Love Portuguese Roasted Suckling Pig
There’s a certain robustness to the Roasted Suckling Pig, a traditional Portuguese recipe that has managed to capture my heart and taste buds. Growing up in Nebraska, where meat is often the star of the meal, I couldn’t help but fall in love with this unique dish, prepared with a distinct Iberian grace that is both exquisite and hearty.
A Melting Pot of Flavors
The beauty of this recipe lies in its extraordinary blend of flavors. The succulence of the pork is tastefully complemented by the rich influences of garlic, white wine, and the earthy backbone of paprika. Add to this the gentle touch of fresh herbs, aromatic red onions, and a simmering pot of chicken stock – it’s a dish that promises a gastronomic journey unlike any other.
An Ode to Tradition
Elaborating recipes like the Roasted Suckling Pig brings me back to the traditions of the old world, where every meal was a celebration. The recipe is filled with familiar notes but is presented in an exciting and novel way. It’s a dish that can hold its own at the holiday dinner or a Sunday family gathering and adjusts itself perfectly alongside Portuguese Sweet Bread or a classic Caldeirada (Portuguese Fish Stew).
When preparing this recipe, I found myself drawing inspiration from the celebrated chef, David Leite. His approach to cooking, filled with respect for tradition and an expansive palate, has always resonated with me. Similar to David, I believe that food is a language that tells its own stories – and this Roasted Suckling Pig tells an exciting tale of historic Portugal, framed by the nuances of its local herbs and spices.
The love I have for this recipe is beyond the nostalgia it evokes. It’s a homage to my roots in heartland cooking, where each meal is a token of love and the dining table is a place of joyous communion. The Roasted Suckling Pig reaffirms my belief in the power of food to bring us together, to make ordinary moments shine with extraordinary flavors and to keep traditional recipes alive for future generations to relish.
What You’ll Need
- 1 suckling pig carcass, about 10 pounds
- 6 cloves of garlic, minced
- 2 tablespoons of paprika
- 2 tablespoons of dry white wine
- 2 tablespoons of olive oil
- 2 tablespoons of sea salt
- 1 tablespoon of black pepper
- 2 sprigs of fresh rosemary
- 10 fresh bay leaves
- 6 small red onions, halved
- 2 cups of chicken stock
- 6 medium-sized potatoes, halved
Method
Step One
Preheat your oven to 250 degrees Fahrenheit. While your oven is preheating, rinse the suckling pig carcass and pat it dry with kitchen paper.
Step Two
In a small bowl, mix the minced garlic, paprika, dry white wine, olive oil, sea salt, and black pepper. Stir until it forms a paste.
Step Three
Rub this paste all over the suckling pig carcass, making sure to get into all the nooks and crannies. Place the fresh rosemary, bay leaves, halved red onions and half of the potatoes into the cavity of the pig.
Step Four
Transfer the suckling pig carcass onto a roasting tray. Surround it with the rest of the potatoes. Pour the chicken stock into the bottom of the tray.
Step Five
Place the tray in the preheated oven and cook the pig for about 4-5 hours or until the pig is tender and the skin is crispy. Baste the pig every 30 minutes using the juices from the roasting tray.
Step Six
Once the pig is properly cooked, remove it from the oven and let it rest for about 15 minutes before carving. Serve with the roasted potatoes and onions.
