Bairrada Suckling Pig (leitão À Bairrada)

Bairrada Suckling Pig, known as Leitão à Bairrada in Portuguese, is a traditional dish from the Bairrada region of Portugal. It is a delicious and tender roasted suckling pig that is a staple in Portuguese cuisine.

Gluten Free Dairy Free Main Course Portuguese Portuguese Cuisine Roasted Meat Suckling Pig
Bairrada Suckling Pig (leitão À Bairrada)

Ingredients

  • 1 suckling pig (10-12 pounds)
  • 1/4 cup coarse salt
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • 1 tablespoon paprika
  • 1 tablespoon black pepper

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Score the skin of the suckling pig with a sharp knife.
  3. In a small bowl, mix the coarse salt, minced garlic, olive oil, white wine, paprika, and black pepper to form a paste.
  4. Rub the paste all over the suckling pig, making sure to get it into the scored skin.
  5. Place the pig on a roasting rack in a roasting pan and roast in the preheated oven for 3 hours, or until the skin is crispy and the meat is tender.
  6. Let the pig rest for 15 minutes before carving and serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
0g
Fat
28g

Supplies

Roasting pan Roasting rack

Tools

Sharp knife Basting brush

Serving suggestions

Serve the Bairrada Suckling Pig with crispy roasted potatoes and a fresh green salad.

Tips & tricks

For extra crispy skin, you can increase the oven temperature to 400°F (200°C) for the last 30 minutes of cooking.

Cost

$60