Portuguese-style roast suckling pig

Ingredients

• about 2 kgsuckling pig
• 30 gonion
• 30 gcarrot
• 30 gcelery
• 10 ggarlic, chopped
• 10 gshallot
• to tastefresh thyme
• 2 teaspoonsground black pepper
• 2 teaspoonsmixed herbs
• 1 tablespoonsalt
• 2 teaspoonschicken powder
• 1 tablespoonolive oil
• 2 tablespoonscognac
• to tastevinegar, for rubbing the skin

Instructions

1. 1

   Salt the skin

   Rub salt over the pig's skin.

2. 2

   Cut the backbone

   Cut along the backbone on the inside of the pig.

3. 3

   Prepare the seasoning

   Finely chop the vegetables and mix them with the seasonings.

4. 4

   Marinate the pig

   Rub the mixture over the inside of the pig and leave it to marinate for 3 hours.

5. 5

   Roast the first side

   Tie the legs together and 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

   Rub vinegar over the skin, then pat it dry.

8. 8

   Brown and carve

   Bake again at 180°C for 15 minutes, until golden brown, then carve.

What is Portuguese-style roast suckling pig?

Roast suckling pig is a whole young pig cooked until the skin is browned and the meat is tender. It is associated with Portuguese celebratory cooking, where a crisp-skinned roast makes a dramatic centrepiece.

This version seasons the inside with chopped vegetables, herbs, pepper and cognac. Roasting in stages gives the skin a final chance to 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 supplies most of the protein and fat, while the small quantities of vegetables contribute some carbohydrate. For a balanced plate, pair a portion with plenty of vegetables and a modest serving of potatoes.

Build flavour inside

Vegetables: onion, carrot, celery, garlic and shallot form the aromatic base of the seasoning. Chop them finely so they are easier to spread over the inside of the pig.

Seasonings: thyme, mixed herbs, pepper, salt and chicken powder bring savoury flavour, while cognac adds a fragrant note. The recipe calls for marinating the seasoned pig for 3 hours.

Prepare the pig

Backbone: cutting along the inside backbone helps open the pig for seasoning and roasting. Take care with the knife and keep the skin intact.

Legs: tying the legs together before baking helps keep the shape compact. Make sure the seasoning is spread across the inside before tying.

Work towards crisp skin

Drying: after the first roasting stages and rest, the method calls for rubbing vinegar over the skin and drying it. Pat the surface dry before returning the pig to the oven.

Colour: the final 15 minutes at 180°C are intended to brown the skin. Keep an eye on it as it cooks, since browning can vary between ovens.

Allow for the full timing

Marinating: the method specifies 3 hours of marinating, followed by 55 minutes of baking and resting time. That already exceeds the listed total time of 60 minutes, before preparation and carving.

Planning: start well ahead of serving and treat the 3-hour marination as additional time. The final roast and rest happen after the skin has been rubbed with vinegar and dried.

Serve it as a centrepiece

Carving: let the browned pig rest as directed, then carve it into portions. Arrange the pieces on a warm platter so the skin stays appealing.

Sides: serve with roasted potatoes or vegetables and a fresh salad. Their simpler flavours complement the seasoned roast without competing with it.

Recipe notes & tips

• Chop the vegetables finely so they are easier to spread over the inside of the pig.
• Give the pig the full 3 hours to marinate as directed.
• Pat the skin dry after rubbing it with vinegar before the final bake.
• Check the skin during the final 15 minutes, as ovens can brown it at different rates.
• Allow enough time for the 10-minute rest before carving.

Variations

• Herb emphasis: Use a little more fresh thyme for a stronger herbal aroma.
• Pepper adjustment: Reduce the ground pepper for a gentler seasoning.
• Citrus side: Serve with lemon wedges for a fresh contrast at the table.
• Vegetable sides: Add roasted seasonal vegetables alongside the carved pork.

Common mistakes to avoid

• Rushing the marinade: The seasoning has less time to flavour the inside; allow the full 3 hours.
• Skipping the drying: Moisture can hinder browning; pat the skin dry after applying vinegar.
• Cutting the skin: Keep the knife on the inside when cutting along the backbone so the skin stays intact.
• Ignoring the final bake: Check the pig during the last 15 minutes at 180°C to avoid over-browning.
• Carving straight away: The method calls for a 10-minute rest; leave the pig to rest before carving.

How to store

Refrigerate leftover meat in a covered container within 2 hours of cooking and use within 3 days. Reheat until piping hot throughout; the skin may lose some crispness after storage.

Frequently asked questions