Leitão (Roasted Suckling Pig)
A recipe from Brazil.
🇧🇷 BrazilextremelyFancyromanticFoodtraditional
Nutrition (per serving)
700Calories
30 gProtein
20 gCarbs
35 gFat
5 gSugar
1800 mgSalt
Ingredients
- 1 whole suckling pig
- 1 cup olive oil
- 6 cloves garlic
- 2 large onion
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons paprika
- 2 teaspoons sazon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 whole orange
Method
- Preheat the oven to 425°F (220°C).
- Rinse the suckling pig and pat dry with paper towels.
- In a small bowl, mix together olive oil, garlic, onion, cumin, coriander, paprika, sazon, salt, and black pepper.
- Rub the mixture all over the suckling pig, making sure to get some under the skin as well.
- Place the suckling pig in a large roasting pan and roast in the preheated oven for 2 hours, or until the skin is crispy and golden brown.
- Baste the suckling pig with the pan juices every 20 minutes to keep it moist.
- After 2 hours, baste the suckling pig with a mixture of 1 cup of orange juice and 2 tablespoons of olive oil.
- Return the suckling pig to the oven and roast for an additional 10 minutes, or until the skin is crispy and the meat is cooked through.
- Let the suckling pig rest for 10 minutes before carving and serving.
- Serve the suckling pig with a side of orange slices and a drizzle of pan juices.
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