A collection of popular Portuguese recipes from mainland Portugal, the Azores, Madeira and around the world.
Thursday, September 16, 2021
About
A traditional Portuguese recipe to accompany a good bottle of wine.
Info
Preparation time:
n/a
Cooking Time:
n/a
Ready In:
2 h 55 min
Level of Difficulty:
Easy
Servings:
8
User:

Portuguese Suckling Pig Recipe - Portuguese Recipes

Portuguese Suckling Pig Recipe

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Posted in: Pork Recipes
Wed, Jul 6, 2016, 23:40
0 out of 5 with 0 ratings
Views: 11399

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
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  • This site uses US measurements.

    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.
    Recipe & Photo Credit: catavino.net

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