Posted on Wednesday, July 6, 2016 in
Pork Recipes
Suckling Pig
A traditional recipe to accompany a good bottle of wine.
Share this Recipe:
| Preparation time | n/a |
| Cooking Time | n/a |
| Ready In | 2 h 55 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Ingredients
1 whole suckling pig (10-15 lbs), washed and cleaned4 ounces salted butterOregano, to tasteSea salt, to taste6 garlic cloves, crushedGround black pepper, to taste1 laurel leaf1 cup white wine
Get Portuguese ingredients 
Preparation
- 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.
Recipe & Photo Credit: catavino.net
Posted by: Eddy
Joseph
I use a pork loin from my local carniceria. Works just fine--and my guest do not have to look at that little piggy's head on the platter.
2 years ago, Sunday, July 17, 2022
You might also like:
Watch this step by step video to learn how to make Michael's shrimp Mozambique and prepare your taste buds to be amazed.
This is a list of the top 5 most popular cod recipes on PortugueseRecipes.ca.
Nancy's beef stew with potatoes, or carne guisada, is a comforting, hearty dish that captures the essence of traditional cooking.
The difference between rabanadas and French toast, two similar yet distinct dishes that share common elements but differ in their cultural origins, preparation, and flavor profiles.
This list of the top 5 desserts was compiled by Michael Costa according to his individual taste, don't count the calories lol.
Nancy's green fava bean stew with chouriço is a hearty, flavorful dish combining tender fava beans and spicy sausage.