Within the varied Portuguese gastronomic offer, one of the region where the city of Curia. We refer to Leitao to Bairrada, which is roast suckling pig, one of the best known regional dishes and appreciated in the Bairrada valley region.
We tell you that the Bairrada pig is the greatest gastronomic wealth in the region. Several places in Bairrada claim the origin of this dish such as Covões in the municipality of Cantanhede, Aveiro, Aveiro, Anadia, among others. And it is a unique delicacy famous throughout the country.
For its preparation you have to marinate the pig with a paste of salt and pepper, wrapped in its saliva for two hours by a wood fire in the hands of experts. Unlike other regions, roast cooking is open, as you can see in the photo, where the pork is skewered and the salt and pepper paste is placed inside.
Ingredients
1 pig of 6 kg
Garlic minced, salt to taste, enough pepper, lard
1 bouquet of sauce
1 bunch of parsley
Preparation:
After its death, the suckling pig is immersed in boiling water and scraped with a knife, rubbing with a cloth to remove the hair. Then wash well. It opens and closes in the guts. Wash then, hanging on a nail, and leave to dry for four hours.
It slides into the pork on a spit and bar is inside with a mixture of lard, garlic cloves, salt and pepper, filled with the sauce inside. Cook the pork with a kitchen needle and string while the oven is heating to bake the bread. Put the pork in the oven and put it under the coin tray to collect the dripping fat.
Every half hour, cut the pork out of the oven and wipe off any excess fat. This is called a "cold one" of the pig. When you take the pork and clean it, it is suffering a cold stroke, which will lead to the meat with the skin becoming tough and crispy. Cooking time varies between 1 hour and a half to two hours
After the rotisserie cut, affirm a serving platter and serve hot decorated with orange wheels and lettuce. Accompany with french fries.
