Brazilian Roasted Stuffed Suckling Pig Recipe

The classic roast suckling pig attracts everyone and cannot be missed at special events. It’s perfect to make in our home oven. Enjoy! Other tasty suggestions can be found in the recipe tips. Your party will be a success!

Ingredients

• 1 large grated onion
• 6 cloves of garlic crushed with salt
• 3 bay leaves
• Salt to taste
• 3 red peppers, seeded, crushed
• 1 bunch of parsley and finely chopped green onion
• Broth of 2 lemons
• 1 glass of dry white wine
• Black pepper to taste
• 1 medium-sized piglet
• 1 lemon
• Salt to taste
• Lard and butter or margarine

Filling Ingredients

• Piglet’s own giblets
• Roasted cassava flour
• 100 grams of green olives, seedless, chopped
• 100 grams of ham, chopped
• 100 grams of butter or margarine
• 100 grams of bacon, chopped
• 1 bunch of green chillies, chopped
• 2 boiled eggs, chopped
• 1 onion, chopped
• 2 red peppers, seeded, crushed
• 1 tablespoon butter or margarine
• Black pepper to taste
• Salt to taste
• Black olives

Piglet Preparation Method

1. Clean the piglet very well.
2. Mix lard with butter and set aside. It will be to grease the piglet.
3. Soak it in salted water and lemon pieces for at least 2 hours.
4. After this time, drain, dry and place in a large, deep baking dish greased with butter.
5. Prepare vine d’alhos with the first 9 ingredients.
6. Rub the suckling pig well (inside and outside) with the garlic powder.
7. Leave it in this seasoning for 10 hours.
8. From time to time, rub the suckling pig with this seasoning again.
9. Preheat the oven to moderate temperature.
10. After 10 hours, drain the suckling pig, dry it well and reserve the seasoning.
11. Grease the entire suckling pig, inside and out, with the reserved butter mixture.
12. Arrange the piglet in the roasting pan, with the legs under the body.
13. Strain the reserved seasoning and water the suckling pig well.
14. Cover with aluminum foil also greased with butter.
15. Stuff it.
16. Place in the already heated oven.
17. From time to time, lift the aluminum foil and baste the suckling pig with the sauce that forms in the pan.
18. When the meat is tender (check by poking it with a fork), remove the foil.
19. Increase the heat in the oven so that the suckling pig browns.
20. Complete the piglet effect by placing a black olive in each eye.
21. Decorate to taste.
22. Serve very hot.

Filling preparation method

1. Sauté the onion in butter.
2. Add the giblets, ham, bacon, olives and green chillies.
3. Keep adding the cassava flour until you get a moist crumb.
4. Taste and season to taste with black pepper and salt.
5. Add the red peppers, eggs and spoon of butter.
6. Mix well.
7. Stuff the suckling pig.

Mom Tips

The use of aluminum foil is important to prevent the piglet from coloring quickly, before the meat cooks sufficiently.

The presentation of this dish is an important factor; the piglet should be well colored, that is, golden. The leather will be golden and almost crispy.

The suckling pig remains in water with salt and lemon for 2 hours so that the meat becomes very clear.

To rub the skin of the suckling pig a little: after roasting, remove it from the oven and very carefully, using a ladle, spread a little hot oil over the suckling pig.

See also the recipes for roast stuffed loin and rib or roast stuffed matambre