Leitão Assado à Bairrada (Bairrada Roast Suckling Pig)
Why this recipe works
- Classic roasting method: Starting hot, roasting gently, then finishing at high heat helps develop crisp skin without drying out the meat.
- Simple, savoury seasoning: Garlic, paprika, black pepper, bay and lard create a deeply savoury rub that suits the richness of suckling pig.
- Crisp skin, tender meat: Dry skin, careful basting and a final blast of heat give the roast its signature crackling contrast.
Get the most out of this recipe
Authenticity notes
- Bairrada style: Leitão assado à Bairrada is known for its peppery, garlicky seasoning and the contrast of crisp skin with succulent young pork.
- How it is commonly served: It is often served simply, with pan juices and crisp skin kept intact, so the roast remains the focus.
Texture tips
- For better crackling: Keep the skin very dry before roasting and avoid spooning pan juices directly over it during the slower stage.
- For tender meat: Use a thermometer and stop roasting once the thickest part reaches at least 70°C (160°F), then rest before carving.
Timing notes
- Rest before carving: A short rest helps the juices settle, making the roast easier to carve while keeping the meat moist.
- Best served promptly: The skin is at its crispest soon after roasting, so carve and serve once the resting time is complete.
Common mistakes
- Watch the final high heat: The skin can darken quickly during the last blast, so rotate the pan and shield any fast-colouring areas if needed.
- Do not baste the skin heavily: Basting the skin rather than the pan and meat can soften the surface and prevent a clean, crisp finish.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the suckling pig dry, then score the skin lightly all over with a sharp knife, taking care not to cut deeply into the meat. Season the pig all over with the fine sea salt.
- In a mortar and pestle, pound the garlic with the sweet paprika and black pepper to a rough paste. Work in the lard until you have a spreadable rub. Rub this all over the pig, including inside the cavity.
- Tuck the bay leaves into the cavity and place the pig on a roasting pan. Pour the dry white wine into the roasting pan around the pig. Roast for 20 minutes to start crisping the skin.
- Reduce the oven to 170°C (340°F) and continue roasting for 2 hours, basting every 30 minutes with the pan juices. If the pan looks dry at any point, tip in a splash more of the wine from the pan to keep the drippings savoury. The meat should be tender and the thickest part should read at least 70°C (160°F) on a thermometer.
- Increase the oven to 230°C (445°F) and roast for a final 15 to 25 minutes until the skin is deeply golden and crisp. Watch closely so the skin does not burn, rotating the pan if needed for even colouring. Lift the pig out to a board and rest for 15 minutes.
- Skim excess fat from the roasting pan, then spoon the savoury drippings into a warm jug for serving. Carve the pig into portions, aiming to keep pieces of crisp skin with each serving. Serve with the pan juices on the side.
Recipe notes
Tips
- For the best crackling, keep the skin as dry as possible before roasting and avoid basting directly over the skin during the lower-temperature roast.
- If the skin is colouring too quickly, loosely cover the darkest areas with foil and remove it for the final high-heat blast.
- Food safety: make sure the thickest part of the meat reaches at least 70°C (160°F), and avoid serving this to vulnerable groups if you cannot verify the temperature.
Substitutions
- Replace Lard with Duck fat for a similarly rich roast and excellent browning.
- Replace Dry White Wine with Sherry for a deeper, nuttier flavour in the pan juices.
- Replace Sweet paprika with Smoked paprika for a more pronounced smoky note.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat covered in a 180°C (355°F) oven until piping hot; crisp the skin uncovered for the last few minutes. Freeze carved meat (skin will soften) for up to 2 months and thaw overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 4h (35min active)
- Difficulty: Advanced
- Cuisine: Portuguese
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