Traditional and Tasty Suckling Pig Recipe
Ingredients
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Melt butter.
- Mix in oregano, salt, crushed garlic and pepper. Rub butter mixture over and inside the suckling pig. Wrap marinated suckling pig in triple-bagged plastic bag and refrigerate. Let marinate for at least 5 hours.
- Bring marinated pig to room temperature. Heat oven to 250°F. Remove pig from plastic bag, place stomach-down in oven pan on a rack.
- Place laurel leaf inside pig. Drizzle with white wine. Roast until pig reaches 130°F (test with cooking thermometer – likely to be a couple of hours depending on the size of your pig).
- Make sure you flip the pig onto its backside about halfway through. Baste every 20-25 minutes.
- When the pig reaches 130°F, turn up the heat to 400°F to get a crispy exterior, making sure you turn the pig once to distribute the crispiness.
- Tip: If the pig is browning too quickly, cover it with aluminum foil to protect against burning.
- Internal temp should reach 160°F. Remove from oven and let cool on cutting board.
- Serve with a bottle of your favorite wine or a bottle of (dry) sparkling wine.
Adapted from a Recipe by: catavino.net
Frequently Asked Questions
Can I use a different type of meat instead of suckling pig for this recipe?
Yes, you can substitute suckling pig with a small roast of pork or even a whole chicken. Keep in mind that cooking times and temperatures may vary depending on the size and type of meat used, so adjust accordingly.
How should I store leftovers from the cooked suckling pig?
Leftover cooked suckling pig should be stored in an airtight container in the refrigerator and consumed within 3-4 days. You can also freeze the leftovers for up to 3 months; just make sure to slice the meat first for easier thawing.
What should I do if the pig is browning too quickly during roasting?
If you notice that the pig is browning too quickly, cover it loosely with aluminum foil to protect it from burning. You can also lower the oven temperature slightly to ensure even cooking without over-browning the exterior.
Recommended Drink Pairings
Wine
Portuguese: Alvarinho - This aromatic white wine complements the rich flavors of suckling pig with its bright acidity and floral notes.
General: Sauvignon Blanc - A crisp and refreshing Sauvignon Blanc enhances the dish's savory elements while cutting through the fat beautifully.
Beer
Portuguese: Super Bock - This popular lager offers a balanced malt profile that pairs well with the richness of the pig.
General: Pilsner - A classic Pilsner provides a clean and refreshing contrast to the savory and fatty aspects of the dish.
Other Beverages
Coffee: A rich, bold coffee can serve as a perfect digestif, enhancing the overall dining experience after the meal.
Reviews (1) Add a review
