Ouro Crocante da Bairrada: Slow-Roasted Suckling Pig with Garlic-Herb Infusion and Crispy Crackling

Thoroughly clean the butterflied suckling pig and pat it completely dry with paper towels. Using a sharp knife or a scoring tool, score the skin deeply in a diamond pattern, being careful not to cut into the meat. This helps render fat and create crispy crackling.

In a bowl, combine the coarse sea salt, freshly ground black pepper, minced garlic, crushed bay leaves, sweet paprika, and hot paprika (if using).

Rub the aromatic mixture generously all over the inside (meat side) of the pig, ensuring it's well distributed into all crevices. Flip the pig over and lightly rub the skin side with some of the salt and pepper mixture.

Place the pig, skin side up, on a large roasting rack set over a sturdy roasting pan. Pour the dry white wine and white wine vinegar over the pig, allowing it to seep into the scored skin and meat. Drizzle with 100ml extra virgin olive oil. Let the pig marinate at room temperature for at least 1 hour, or preferably refrigerate overnight (up to 12 hours), bringing it back to room temperature for 1 hour before roasting.

Preheat your oven to 150°C (300°F). Add 500ml of water to the bottom of the roasting pan (this helps create steam and keeps the meat moist). Place the pig in the preheated oven and roast for 2 hours, basting every 30 minutes with the pan juices and melted pork lard/rendered fat.

After 2 hours, increase the oven temperature to 200°C (390°F). Continue roasting for another 1 hour to 1 hour and 30 minutes, or until the skin is deeply golden, blistered, and exceptionally crispy. Baste frequently with the pan juices and any remaining lard. If parts of the skin are browning too quickly, you can cover them loosely with foil. The internal temperature of the thickest part of the meat (avoiding bone) should reach 71°C (160°F).

Once cooked, carefully remove the pig from the oven and transfer it to a large cutting board. Tent loosely with foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring maximum tenderness.

While the pig rests, skim off any excess fat from the pan juices. Bring the remaining jus to a gentle simmer on the stovetop, scraping up any flavorful bits from the bottom of the pan. Taste and adjust seasoning if necessary.

Carve the suckling pig into individual portions, ensuring each piece has a generous amount of that coveted crispy crackling. Serve immediately with the warm, aromatic pan jus on the side. Traditionally served with simple boiled potatoes or a fresh salad.