Chechen-style Roast Pig

Ingredients

In this Chechen adaptation of the Portuguese Leitão da bairrada, we incorporate traditional Chechen spices and herbs to infuse the roast pig with the distinct flavors of Chechen cuisine. The cooking technique remains similar, with slow-roasting to achieve a crispy skin and tender meat. However, the spice blend and flavor profile are adjusted to reflect the culinary traditions of Chechen cuisine. We alse have the original recipe for Leitão da bairrada, so you can check it out.

• 1 whole pig (approximately 20 kg / 44 lbs) 1 whole pig (approximately 20 kg / 44 lbs)
• 10 cloves of garlic, minced 10 cloves of garlic, minced
• 2 tablespoons ground coriander 2 tablespoons ground coriander
• 2 tablespoons ground cumin 2 tablespoons ground cumin
• 2 tablespoons paprika 2 tablespoons paprika
• 2 tablespoons dried thyme 2 tablespoons dried thyme
• 2 tablespoons dried oregano 2 tablespoons dried oregano
• 2 tablespoons salt 2 tablespoons salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 1 tablespoon red pepper flakes 1 tablespoon red pepper flakes
• 1 cup vegetable oil 1 cup vegetable oil
• Fresh herbs (such as parsley or cilantro) for garnish Fresh herbs (such as parsley or cilantro) for garnish

Nutrition

• Calories (kcal / KJ): Approximately 400 kcal / 1674 KJ per serving
• Fat (total, saturated): Approximately 20g, 6g per serving
• Carbohydrates (total, sugars): Approximately 0g, 0g per serving
• Protein: Approximately 50g per serving
• Fiber: Approximately 0g per serving
• Salt: Approximately 1.5g per serving

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the pig thoroughly and pat it dry with paper towels.
3. 3.
   In a small bowl, combine the minced garlic, ground coriander, ground cumin, paprika, dried thyme, dried oregano, salt, black pepper, red pepper flakes, and vegetable oil. Mix well to form a paste.
4. 4.
   Rub the spice paste all over the pig, making sure to coat it evenly.
5. 5.
   Place the pig on a large roasting pan and cover it loosely with aluminum foil.
6. 6.
   Roast the pig in the preheated oven for approximately 4-5 hours, or until the internal temperature reaches 75°C (165°F).
7. 7.
   Remove the foil during the last hour of cooking to allow the skin to crisp up.
8. 8.
   Once cooked, remove the pig from the oven and let it rest for 20-30 minutes before carving.
9. 9.
   Garnish with fresh herbs and serve hot.

Treat your ingredients with care...

• Pig — It is important to source a fresh and high-quality pig for this recipe. Ensure that the pig is properly cleaned and prepared before marinating and roasting.

Tips & Tricks

• To achieve a crispy skin, make sure to remove the foil during the last hour of cooking.
• Basting the pig with its own juices during the roasting process can enhance the flavor and moisture of the meat.
• Serve the roast pig with traditional Chechen side dishes and beverages to complete the authentic dining experience.
• If a whole pig is not available, you can adapt this recipe using a smaller cut of pork, adjusting the cooking time accordingly.
• Leftover roast pig can be used in sandwiches or salads for delicious next-day meals.

Serving advice

Serve the Chechen-style Roast Pig as the centerpiece of a festive gathering or special occasion. Carve the pig at the table to impress your guests and allow them to savor the aroma and flavors of the dish.

Presentation advice

Present the Chechen-style Roast Pig on a large platter, garnished with fresh herbs. Surround the pig with traditional Chechen side dishes and colorful vegetables to create an enticing and visually appealing display.