Portuguese

Leitão da Bairrada

A Bairrada-style suckling pig roast with glassy crackling, tender meat, and the traditional peppery lard-and-garlic seasoning. Serve it simply with crisp fried potatoes, orange slices, and the sharp roasting sauce.

▶Watch it madeGG BRASA · 2:38

Ingredients

• Suckling pig piece, skin-on and bone-in, preferably shoulder, loin, or leg1.2 kg
• Coarse sea salt2 tsp
• Garlic cloves5
• Freshly ground white pepper2 tsp
• Black peppercorns, crushed1 tsp
• Bay leaf1
• Lard, softened4 tbsp
• Dry white wine from Bairrada or another crisp Portuguese white wine120 ml
• White wine vinegar1 tbsp
• Small potatoes, cut into batons or wedges400 g
• Oil or lard for frying the potatoesas needed
• Orange, sliced1
• Lettuce leaves, optional for serving2 handfuls

Method

1. Ask the butcher for true suckling pig, skin-on and bone-in; pat the meat and skin very dry, then leave it uncovered in the refrigerator for at least 4 hours or overnight so the skin dries.
2. Heat a wood-fired oven until very hot, around 220–240°C; if using a conventional oven, preheat it to 240°C with a roasting tray inside.
3. Pound the garlic, coarse salt, white pepper, crushed black peppercorns, and bay leaf in a mortar until a rough paste forms.
4. Work in the softened lard until the seasoning becomes a smooth, peppery paste.
5. Rub most of the paste onto the meat side and into any cavities or cuts, keeping the skin itself as clean and dry as possible.
6. Place the suckling pig skin-side up on a rack over a roasting tray; pour the white wine into the tray without wetting the skin.
7. Roast for 25 minutes at 240°C until the skin begins to blister and tighten.
8. Reduce the heat to 180°C and roast for 60–75 minutes more, basting only the meat side and tray juices, not the skin, until the meat is tender and the internal temperature reaches about 72°C near the bone.
9. If the crackling is not fully crisp, raise the heat to 240°C for 5–10 minutes, watching closely so the skin blisters without burning.
10. Transfer the leitão to a board and rest it uncovered for 15 minutes to keep the crackling crisp.
11. Skim excess fat from the roasting tray, then stir the remaining seasoning paste, white wine vinegar, and a splash of hot water into the tray juices; simmer briefly and strain to make the traditional sharp pepper sauce.
12. Fry the potatoes in hot oil or lard until golden and crisp, then drain and season lightly with salt.
13. Cut the leitão into pieces with crisp skin attached and serve with the fried potatoes, orange slices, lettuce if using, and the peppery roasting sauce on the side.

Common questions