Roasted Bairrada Suckling Pig

Ingredients

• 1 whole suckling pig (4-6 kg / 9-13 lbs) 1 whole suckling pig (4-6 kg / 9-13 lbs)
• 10 cloves of garlic, minced 10 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 4 bay leaves 4 bay leaves
• 1 cup white wine 1 cup white wine
• 1/4 cup olive oil 1/4 cup olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 45g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the suckling pig thoroughly and pat it dry with paper towels.
3. 3.
   In a bowl, combine the minced garlic, paprika, bay leaves, white wine, olive oil, salt, and pepper to create the marinade.
4. 4.
   Rub the marinade all over the pig, making sure to get it into every nook and cranny.
5. 5.
   Place the pig on a roasting rack in a large roasting pan.
6. 6.
   Roast the pig in the preheated oven for approximately 3-4 hours, or until the internal temperature reaches 75°C (165°F).
7. 7.
   Increase the oven temperature to 220°C (425°F) for the last 30 minutes to crisp up the skin.
8. 8.
   Remove the pig from the oven and let it rest for 20 minutes before carving.
9. 9.
   Serve the Roasted Bairrada Suckling Pig with your choice of sides and enjoy!

Treat your ingredients with care...

• Suckling pig — It is important to source a high-quality suckling pig for this recipe. Look for a pig that is tender and has a good layer of fat, as it will contribute to the juiciness and flavor of the dish.

Tips & Tricks

• To achieve a crispy skin, make sure to dry the pig thoroughly before applying the marinade.
• Basting the pig with the marinade every hour during cooking will help keep it moist and flavorful.
• If you prefer a spicier flavor, add a pinch of chili powder or crushed red pepper flakes to the marinade.
• Serve the pig with a squeeze of fresh lemon juice for a burst of acidity that cuts through the richness.

Serving advice

Carve the Roasted Bairrada Suckling Pig at the table to impress your guests. Serve it with a variety of sides such as roasted potatoes, sautéed greens, and a fresh salad.

Presentation advice

Present the Roasted Bairrada Suckling Pig on a large platter, garnished with fresh herbs and lemon wedges. The golden crispy skin and succulent meat will be the star of the show.