Posted on Wednesday, July 6, 2016 in
Pork Recipes
Portuguese Suckling Pig
A traditional Portuguese recipe to accompany a good bottle of wine.
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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
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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°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°F (test with cooking thermometer – 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°F, turn up the heat to 400°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°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: <a href="http://catavino.net" target="_blank">catavino.net</a></div>
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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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