Macau Portuguese-style Roast Suckling Pig
A Macanese heritage dish with crispy skin and tender meat, infused with Portuguese spices, perfect for festive feasts.
Ingredients
12 items- Suckling pig (or skin-on pork belly) 1 (3-4 kg)
- Garlic 8 cloves
- Sea salt 2 tablespoons
- Black pepper 1 teaspoon
- Dried thyme 1 tablespoon
- Dried rosemary 1 tablespoon
- Sweet paprika 1 tablespoon
- White wine 100 ml
- Olive oil 3 tablespoons
- Lemon 1
- Bay leaves 3
- Onion 1
Nutrition
Steps （8 steps）
Clean the suckling pig thoroughly, pat dry inside and out with paper towels. Use a fork to prick the skin evenly, spacing 2 cm apart, deep into the fat layer to help render fat and crisp the skin.
In a bowl, combine minced garlic, sea salt, black pepper, dried thyme, dried rosemary, sweet paprika, white wine, olive oil, and lemon juice; stir into a smooth marinade paste.
Rub the marinade all over the pig, including the cavity. Stuff bay leaves and onion chunks inside. Wrap with plastic wrap and refrigerate for at least 4 hours or overnight.
Remove the pig from the fridge and let it come to room temperature for 30 minutes. Preheat the oven to 220°C (fan-forced). Pat the skin dry with paper towels and brush with a layer of olive oil.
Place the pig on a roasting rack over a baking tray, skin side up, in the middle-lower oven rack. Roast at 220°C for 30 minutes until the skin is golden and blistered, watching to avoid burning.
Reduce oven temperature to 160°C and continue roasting for 1.5 hours until the meat is tender. Baste with pan drippings every 30 minutes. The meat is done when a chopstick can be easily inserted into the thickest part.
Remove from the oven and let rest on the tray for 15 minutes to redistribute juices and keep the skin crispy. Do not cut immediately.
Cut the pig into serving pieces (or chop into chunks), arrange on a platter, and serve with lemon wedges and special Portuguese sauce if desired.
Tips
The key to crispy skin is to dry the skin thoroughly, prick it well, brush with oil before roasting, and first sear at high heat then slow-roast. The longer the marination, the deeper the flavor. If using pork belly instead, adjust roasting time (about 40 minutes per 500g).
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