Leitão Assado
Whole young pig slow-roasted until the skin is crispy and the meat is tender and juicy, seasoned simply with salt, garlic, and herbs. A Bairrada specialty.
8 ingredients
8 steps
Ingredients
- 11 whole suckling pig (4–6 kg), cleaned and gutted
- 28 garlic cloves, crushed
- 33 tbsp coarse sea salt
- 42 tbsp lard or olive oil
- 51 tbsp freshly ground black pepper
- 61 tsp paprika
- 7Fresh bay leaves and thyme sprigs
- 81 lemon, sliced
Instructions
- 1The day before, score the skin of the pig all over with a sharp knife in a crosshatch pattern.
- 2Mix together garlic, salt, pepper, paprika, and lard (or olive oil) to form a paste. Rub this mixture all over the pig, inside and out, getting into all the scored cuts.
- 3Place bay leaves and thyme inside the cavity along with lemon slices. Cover and refrigerate overnight.
- 4Preheat oven to 220°C (430°F). Place the pig on a large roasting rack.
- 5Roast at high heat for 30 minutes to start crisping the skin.
- 6Reduce heat to 170°C (340°F) and continue roasting for 2–2.5 hours (about 30 minutes per kg), basting occasionally with the pan juices.
- 7The skin should be deeply golden, crisp, and blistered. The internal temperature should reach 70°C (160°F).
- 8Rest for 20 minutes before carving. Serve traditionally with orange slices, mustard, and crusty bread.