Leitão à Bairrada
A recipe from Portugal.
🇵🇹 PortugaldinnertraditionalregionalroastedfestivefamilyStyle
Nutrition (per serving)
680Calories
48 gProtein
4 gCarbs
52 gFat
1 gSugar
1300 mgSalt
Ingredients
- about 8-10 kg Suckling pig (whole, cleaned)
- 12 Garlic cloves (crushed)
- 6 Bay leaves
- 500 ml White wine
- 200 g Lard or pork fat
- 4 tbsp Coarse sea salt
- 2 tbsp Black pepper
Method
- The day before, rub the pig inside and out with crushed garlic, bay leaves, salt and pepper. Pour white wine inside cavity. Refrigerate overnight.
- Next day, preheat oven to 180°C. Stuff cavity with some bay leaves and garlic. Sew or skewer closed. Rub exterior generously with lard or fat and extra salt for crispy skin.
- Place on a large roasting rack over a tray. Roast 3-4 hours, basting frequently with pan juices and turning occasionally for even cooking. Increase temperature to 220°C last 30 minutes for extra crackling. Rest 20 minutes before carving.
Match meals to your macros
Find meals that fit your calorie and protein targets, free.
Try it free in BmarchaiMore from Portugal
Pão com Ovo e Leite Morno
380 kcal · 18 g protein
Sopa de Feijão com Chouriço (One Pot Bean Stew)
420 kcal · 22 g protein
Sopa de Abóbora e Feijão Branco
240 kcal · 10 g protein
Pão de Milho (Portuguese Corn Bread)
220 kcal · 6 g protein
Salada de Grão com Tomate e Cebola
300 kcal · 14 g protein
Pão com Manteiga e Café com Canela
330 kcal · 6 g proteinGeneral fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.