Portuguese Roasted Suckling Pig

Ingredients

• about 2 kgsuckling pig
• 30 gonion
• 30 gcarrot
• 30 gcelery
• 10 gminced garlic
• 10 gshallot
• to tastefresh thyme
• 2 tspground black pepper
• 2 tspmixed herbs
• 1 tbspsalt
• 2 tspchicken powder
• 1 tbspolive oil
• 2 tbspcognac
• to tastewhite vinegar

Instructions

1. 1

   Salt the skin

   Rub the salt evenly over the suckling pig's skin.

2. 2

   Open the backbone

   Cut through the backbone from inside the cavity.

3. 3

   Prepare the seasoning

   Dice the onion, carrot, celery and shallot finely, then mix them with the garlic and seasonings.

4. 4

   Season the cavity

   Spread the mixture evenly inside the cavity and leave the pig to marinate for 3 hours.

5. 5

   Roast the first side

   Tie the legs and arms with string. Bake at 165°C for 25 minutes.

6. 6

   Turn and rest

   Turn the pig over and bake at 180°C for 15 minutes. Remove it from the oven and leave it to rest for 10 minutes.

7. 7

   Dry the skin

   Brush the skin evenly with white vinegar and let it dry.

8. 8

   Finish and chop

   Return the pig to the oven at 180°C for 15 minutes, until golden, then chop it into pieces.

What is Portuguese roasted suckling pig?

Roast suckling pig is a celebratory dish found in Portuguese cooking, where a young pig is roasted whole or in large portions. Its appeal is the contrast between crisp skin and tender meat.

This version seasons the cavity with chopped vegetables, herbs and cognac, then uses a final vinegar brush before the last roast. That finishing stage is intended to help the skin dry and colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 25 calories, 0g protein, 2g carbs, 2g fat.

The suckling pig provides most of the protein and fat, while the small amount of vegetables contributes some carbohydrate. Serve it with plenty of vegetables and a modest portion of potatoes or another starchy side to make a balanced plate.

The seasoning inside

Vegetables: finely diced onion, carrot, celery and shallot make a bed of flavour inside the cavity. Keeping the pieces small helps them sit evenly with the herbs and spices.

Seasonings: thyme, mixed herbs, black pepper, salt, chicken powder, olive oil and cognac are combined with the vegetables. Spread the mixture across the cavity rather than piling it in one spot.

Preparing the pig

Backbone: opening it from inside the cavity helps the pig lie flatter for roasting. Take care when cutting, and use a stable surface and a suitable sharp knife.

Tying: secure the legs and arms with cooking string as directed. This keeps the shape compact while it roasts.

Getting the skin golden

Drying: after the first roasting and rest, brush the skin with white vinegar and let it dry before returning the pig to the oven. The recipe does not specify how long to leave it, so proceed once the surface no longer looks wet.

Colour: watch closely during the final 15 minutes at 180°C. The recipe's cue is golden skin; oven performance and the size and shape of the pig can affect how quickly it browns.

Timing and doneness

The listed 60-minute total does not include the 3-hour marinade, and the method itself includes 55 minutes of oven time plus a 10-minute rest. Allow extra time for marinating and drying the skin.

A whole pig's cooking needs vary with its shape and oven. Use a food thermometer to check the thickest parts of the meat, avoiding bone, and follow current food-safety guidance rather than relying on the stated time alone.

Serving the roast

Serve the chopped pieces while the skin is crisp, with the vegetables and any other accompaniments arranged separately. Potatoes, a sharp salad or simply cooked greens make practical sides alongside the rich roast.

For easier sharing, divide the pig into pieces before bringing it to the table. Keep a separate board and utensils for raw pork and cooked food.

Recipe notes & tips

• Pat the skin dry before salting so the seasoning sits evenly.
• Dice the vegetables finely so the cavity filling spreads out without large lumps.
• Marinate the pig for the full 3 hours stated in the method.
• Let the skin dry after brushing it with vinegar before the final roast.
• Check doneness with a thermometer in the thickest parts, away from bone.
• Use clean utensils and a separate board when handling cooked pork.

Variations

• Citrus note: add orange zest to the cavity seasoning for a fresh aromatic accent.
• Herb change: replace the mixed herbs with a blend of rosemary and oregano.
• Garlic emphasis: increase the garlic only if you are adapting the seasoning to your taste.
• Side pairing: serve with roast potatoes and greens for a substantial meal.

Common mistakes to avoid

• Skipping the marinade: give the pig the stated 3 hours so the cavity seasoning has time to infuse.
• Large vegetable pieces: dice them finely so they can be spread evenly inside the cavity.
• Wet skin at the finish: let the vinegar-brushed skin dry before the final roast.
• Relying only on the clock: check the thickest meat with a thermometer because size and oven conditions vary.
• Cutting too soon: allow the stated 10-minute rest before chopping the pig.

How to store

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat until piping hot throughout; the skin may lose some of its crispness.

Frequently asked questions