Posted on Wednesday, July 6, 2016 in Pork Recipes

Portuguese Suckling Pig

A traditional Portuguese recipe to accompany a good bottle of wine.
5 out of 5 with 1 ratings
Views: 26601
Portuguese Suckling Pig
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Preparation timen/a
Cooking Timen/a
Ready In2 h 55 min
Level of DifficultyEasy
Servings8

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
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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Preparation

<ul> <li>Melt butter.</li> <li>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.</li> <li>Bring marinated pig to room temperature. Heat oven to 250&deg;F. Remove pig from plastic bag, place stomach-down in oven pan on a rack.</li> <li>Place laurel leaf inside pig. Drizzle with white wine. Roast until pig reaches 130&deg;F (test with cooking thermometer &ndash; likely to be a couple of hours depending on the size of your pig).</li> <li>Make sure you flip the pig onto its backside about halfway through. Baste every 20-25 minutes.</li> <li>When the pig reaches 130&deg;F, turn up the heat to 400&deg;F to get a crispy exterior, making sure you turn the pig once to distribute the crispiness.</li> <li>Tip: If the pig is browning too quickly, cover it with aluminum foil to protect against burning.</li> <li>Internal temp should reach 160&deg;F. Remove from oven and let cool on cutting board.</li> <li>Serve with a bottle of your favorite wine or a bottle of (dry) sparkling wine.</li> </ul> <div style="background:#eee;border:1px solid #ccc;padding:5px 10px;">Recipe & Photo Credit:&nbsp;<a href="http://catavino.net" target="_blank">catavino.net</a></div>
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Joseph
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
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