Christmas Special: Suckling Pig Roasted in a Wood-Fired Oven

Suckling pig, opened out and flattened, with golden, crispy skin and meat seasoned with garlic and pepper. For this Christmas special, the roast is served with homemade thinly sliced fries, lettuce and orange salad, and Alentejo bread to mop up the sauce, served on the side.

Inspired by Negrais, where suckling pig is roasted in a wood-fired oven. Serve with Cartuxa Extra Virgin Olive Oil in the salad and Cartuxa Bruto Reserva Branco 2016 sparkling wine.

Estimated yield: serves 8 to 10.
Active preparation time: about 1 hour and 30 minutes, including the side dishes, some of which are prepared while the pig is roasting.
Seasoning time in the fridge: 3 to 4 hours.
Estimated roasting time: 2 to 2 hours and 30 minutes, depending on the oven, the size of the pig and the temperature measured inside the meat.
Heating the oven: variable; this can be done during the final part of the seasoning time.

Ingredients

• 1 suckling pig weighing about 4 to 5 kg after cleaning, already opened out and flattened by the butcher
• 50 g peeled garlic cloves
• 50 g coarse salt
• 10 g ground black pepper
• 80 g lard, divided into 60 g for the paste and 20 g for the skin and rack
• About 250 ml hot water for the bottom of the roasting pan and the sauce, using only as much as needed

To serve

• 1.5 kg potatoes suitable for frying
• Frying oil, enough to suit the pan
• 2 lettuces, washed and thoroughly drained
• 3 oranges, washed and sliced
• 60 ml Cartuxa Extra Virgin Olive Oil – 500 ml
• 20 ml wine vinegar
• Fine salt, as needed, for the potatoes and salad
• 1 1 kg Traditional Alentejo Wood-Fired Oven Bread, sliced

Preparation

1. Salt and prepare the seasoning.
   Pat the pig dry, spread the salt over the meat and skin, and leave it covered in the fridge for 3 to 4 hours. Crush the garlic with the pepper, mix with 60 g of lard, and refrigerate the paste.
2. Heat the oven.
   Heat the wood-fired oven and push the embers to the sides, making sure the flames do not reach the roast. Start with high heat to brown it, then lower the heat so the meat cooks without burning the skin.
3. Rub the meat with the seasoning and keep the skin dry.
   Remove any loose salt grains with kitchen paper and pat the surface dry without washing the pig. Spread the garlic, pepper and lard paste over the inside and the folds of the legs, avoiding any build-up of garlic on the skin. Use the remaining 20 g of lard to grease the rack and coat the skin with a thin layer. Place the pig, opened out, on the rack, skin side up, with its legs stretched out.
4. Start roasting and turn the pig.
   Put the tray in the oven with the suckling pig raised on the rack. Let it brown for about 20 to 30 minutes, removing it sooner if the skin browns too quickly. With help, turn the suckling pig skin-side down and the inside facing up. Continue roasting at a lower heat and rotate the tray if one side is getting more heat. If the roasting juices start sticking to the bottom, add a little hot water to the tray only, without wetting the skin or letting the meat sit in liquid.
5. Prepare the potatoes and salad.
   Peel the potatoes and cut them into slices about 2 mm thick. Rinse them in cold water, drain and dry thoroughly. Shortly before serving, fry small batches at around 170–175 °C, separating the slices. Allow 3 to 5 minutes per batch, until lightly golden and crispy. Drain and season with salt. Prepare the lettuce and orange slices. Mix the Cartuxa olive oil with the vinegar and a pinch of salt, and dress the lettuce just before serving.
6. Check that it is cooked and crisp the skin.
   Check the temperature at the thickest part of the thighs and shoulders, on both sides, without touching the bone: the meat should reach at least 75 °C for 30 seconds. Start checking before the estimated finish time and roast for longer if needed. Once the meat is cooked, transfer the rack with the suckling pig to a second, dry tray and, with help, turn it skin-side up. Reserve the roasting juices from the first tray. Return it to the oven and keep an eye on the final stage, adjusting the position and heat until the skin is dry and crispy without burning it. Do not add water or baste the skin at this stage.
7. Prepare the sauce and serve.
   Collect the reserved sauce, discard any burnt bits and remove the excess fat. Add a little of the reserved hot water if needed, and bring to a boil in a saucepan. Carve the suckling pig and arrange the pieces skin-side up without piling them up. Serve immediately with the fries, salad, orange and Alentejo bread. Serve the sauce separately without pouring it over the skin.

Tips for crispy skin

Dry the skin thoroughly before roasting and avoid thick layers of seasoning on the surface. For the final stage, keep the skin facing up, with no liquid in the tray and no basting. If it starts browning quickly, lower the heat and adjust the tray position.

Do not cover the hot suckling pig, leave it sitting in the sauce or stack the pieces after carving. The steam and liquid soften the skin. Have the side dishes and serving platter ready so you can serve it as soon as it comes out of the oven.

Pairing

Serve the Cartuxa Bruto Reserva Branco 2016 Sparkling Wine – DOC Alentejo–Évora, from the Eugénio de Almeida Foundation, at around 10 °C. Its dry profile, acidity and effervescence balance the richness of the suckling pig. Fermentation of the base wine in French oak and extended ageing on the lees add structure and complexity to complement the roasted flavour of the skin.

Love the recipe but would rather skip lighting the oven? Order the Whole Negrais-Style Roasted Suckling Pig, already roasted by Afonso dos Leitões. Save on firewood, not on appetite. If you prefer the Bairrada version, you can also find the Whole Bairrada-Style Roasted Suckling Pig.

Preparation ahead and storage

Order the suckling pig already opened and flattened, and check the oven dimensions before the day of the meal. Keep the raw meat covered in the fridge, allow 3 to 4 hours for seasoning, and roast it on the day you plan to serve it.

Divide leftovers into small portions, place them in shallow containers and refrigerate within two hours of cooking. Eat within 48 hours or freeze. Reheat only the portion you are going to serve, just once, until piping hot all the way through. The skin may lose its crisp texture after refrigeration. Store the salad and sauce separately from the meat.

Frequently asked questions

How can I stop the chips from going soggy?

Cut slices of similar thickness, dry them very well and fry small batches. Let the oil return to temperature between batches, drain the potatoes without piling them into a closed container, and serve them separately from the sauce.

The skin is golden, but the meat is not cooked through yet. What should I do?

Reduce the direct heat reaching the surface and continue roasting, checking the legs and shoulders again. Only finish crisping the skin once the meat is cooked; turning up the heat to speed things up can burn the outside.

Another idea for the wood-fired oven

Also discover Wood-Fired Oven-Roasted Wild Boar, cooked in a baking tray and served with baby potatoes roasted separately.

Source and adaptations

Recipe inspired by the DGADR Negrais-style Suckling Pig, published in Traditional Portuguese Products (DGDR, 2001). The Teleculinária Negrais-style Suckling Pig recipe also includes lard and sliced fried potatoes.

Adaptation by Herdade do Estacal for a cleaned suckling pig weighing 4 to 5 kg. Quantities, yield and times are estimates. The meat is salted in the fridge; the wooden slats in the historical description are replaced with a food-grade stainless steel rack. The seasoning is concentrated on the meat, water is used only in the bottom when needed, and the skin is finished on a dry tray.

Image for illustrative purposes