Entree: Brazil – Minas Gerais – Leitão à Pururuca (Crispy-skinned roast suckling pig with puffed crackling)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Additional 15 min

Total 4 hrs 5 min

Ingredients

- 1 whole suckling pig, cleaned and gutted, approx. 10 lb (4.5 kg)
- 1 cup (240 ml) lard or vegetable oil
- 6 cloves garlic, crushed
- 2 tbsp (30 ml) coarse sea salt, plus more for rubbing
- 1 tbsp (15 ml) freshly ground black pepper
- 4 bay leaves, torn
- 2 limes, juiced (about 4 tbsp / 60 ml)
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) finely chopped fresh parsley (optional, for garnish)
- Lime wedges for serving

Instructions

1. Pat the pig dry inside and out with paper towels. Score the skin in a diamond pattern without cutting into the meat, about 1/8 inch deep.
2. In a bowl combine crushed garlic, coarse sea salt, black pepper, torn bay leaves, lime juice, warm water, and vinegar to form a loose paste.
3. Rub the paste all over the inside cavity and under the skin where possible; rub additional coarse salt thoroughly over the outer skin and into the scored lines. Let rest uncovered in the refrigerator for 6–12 hours to dry the skin.
4. Preheat the oven to 325°F (160°C). Place the pig on a roasting rack in a large roasting pan, belly down initially.
5. Roast for about 2½–3 hours, basting occasionally with lard or oil, until the meat is cooked through and an internal temperature in the thickest part reaches 145°F (63°C).
6. Increase oven temperature to 475°F (245°C). Carefully pour warmed lard or oil over the skin (this encourages pururuca puffing) and roast for an additional 20–30 minutes until the skin is blistered, bubbled, and crisp.
7. Remove from oven and let rest 15–20 minutes before carving so juices redistribute and crackling firms.
8. Carve into portions, garnish with chopped parsley if using, and serve with lime wedges.