Tuga Pops − Wednesday, July 6, 2016, 10 Years ago in Pork Recipes

5 out of 5 with 1 ratings

Traditional and Tasty Suckling Pig Recipe

Name: Traditional and Tasty Suckling Pig Recipe
Total time: 2 h 55 min
Yield: 8 Servings
Cuisine: Portuguese
Ingredients: 1 whole suckling pig (10-15 lbs), washed and cleaned; 4 ounces salted butter; Oregano, to taste; Sea salt, to taste; 6 garlic cloves, crushed; Ground black pepper, to taste; 1 laurel leaf; 1 cup white wine

Discover our Traditional Suckling Pig Recipe, featuring tender meat and herbs, perfect for impressing guests and elevating your dining experience.

2 h 55 min 8 servings Easy Prep time n/a Cooking Time n/a

Pork Recipes

1 reviews

33.2k views

Why you will love this Traditional and Tasty Suckling Pig Recipe

Indulge in the rich flavors of a Traditional Suckling Pig, a centerpiece sure to impress at any gathering. This authentic recipe melds succulent pork with aromatic herbs and spices, creating a mouthwatering dish perfect for pairing with a fine bottle of wine. With a crispy skin and tender meat, this roast delights the senses and brings a touch of tradition to your table. Get ready for a culinary experience you'll savor!

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

Equipment:

Large mixing bowlWhiskPlastic bagsCooking thermometerOven panRackAluminum foilCutting board

With all your ingredients and equipment gathered, you are ready to get started!

Directions

Cook Mode (Keep screen awake)

Melt butter.
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.
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.
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).
Make sure you flip the pig onto its backside about halfway through. Baste every 20-25 minutes.
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.
Tip: If the pig is browning too quickly, cover it with aluminum foil to protect against burning.
Internal temp should reach 160°F. Remove from oven and let cool on cutting board.
Serve with a bottle of your favorite wine or a bottle of (dry) sparkling wine.

Recipe Tips

•

Ensure the suckling pig is completely thawed and at room temperature before cooking; this can take up to 24 hours in the fridge for larger pigs, and starting from a cold pig can lead to uneven cooking.

•

For a more flavorful crust, mix the butter with crushed garlic, oregano, and sea salt to create a compound butter that you can rub under the skin of the pig before cooking; this will infuse the meat with flavor and help achieve a crispy skin.

•

Avoid overcooking the pig by using a meat thermometer; the internal temperature should reach 160°F (71°C) in the thickest parts of the meat, particularly near the shoulder and thigh, to ensure it is cooked through without drying out.

Adapted from a Recipe by: catavino.net

Nutritional Facts (Per Serving)

Calories

2970 kcal

Fat

215 g

Carbs

0 g

Protein

240 g

Frequently Asked Questions

Can I use a different type of meat instead of suckling pig for this recipe?

Yes, you can substitute suckling pig with a small roast of pork or even a whole chicken. Keep in mind that cooking times and temperatures may vary depending on the size and type of meat used, so adjust accordingly.

How should I store leftovers from the cooked suckling pig?

Leftover cooked suckling pig should be stored in an airtight container in the refrigerator and consumed within 3-4 days. You can also freeze the leftovers for up to 3 months; just make sure to slice the meat first for easier thawing.

What should I do if the pig is browning too quickly during roasting?

If you notice that the pig is browning too quickly, cover it loosely with aluminum foil to protect it from burning. You can also lower the oven temperature slightly to ensure even cooking without over-browning the exterior.

Recommended Drink Pairings

Wine

Portuguese: Alvarinho - This aromatic white wine complements the rich flavors of suckling pig with its bright acidity and floral notes.

General: Sauvignon Blanc - A crisp and refreshing Sauvignon Blanc enhances the dish's savory elements while cutting through the fat beautifully.

Beer

Portuguese: Super Bock - This popular lager offers a balanced malt profile that pairs well with the richness of the pig.

General: Pilsner - A classic Pilsner provides a clean and refreshing contrast to the savory and fatty aspects of the dish.

Other Beverages

Coffee: A rich, bold coffee can serve as a perfect digestif, enhancing the overall dining experience after the meal.

Reviews (1) Add a review

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.

4 Years ago, Sunday, July 17, 2022

Tuga Pops

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