Leitão Assado (Roast Suckling Pig)
Crispy-skinned roast suckling pig, traditionally from Bairrada. Extremely tender meat with crackling skin — often considered the best roast pork in the world.
9 ingredients
6 steps
Ingredients
- 11 whole suckling pig (4–6 kg), cleaned
- 26 cloves garlic, crushed
- 32 tbsp coarse sea salt
- 41 tsp ground black pepper
- 51 tsp paprika
- 6100g lard
- 7Fresh rosemary and bay leaves
- 81 lemon, halved
- 9White wine for basting
Instructions
- 1Mix garlic, salt, pepper, paprika and lard into a paste. Rub the pig inside and out.
- 2Stuff cavity with rosemary, bay leaves and lemon. Truss with kitchen twine.
- 3Place skin side up in roasting pan. Prick skin all over with a skewer.
- 4Roast at 180°C for 2.5–3 hours, basting with white wine every 30 minutes.
- 5Raise temperature to 230°C for the final 20–30 minutes for crispy skin.
- 6Rest 15 minutes before carving. Serve with roasted potatoes and green salad.