This recipe uses a classic mix used in the sauce for roast suckling pig (leitão) made up of crushed garlic, lard and a very generous amount of black pepper. Suckling pig is a speciality of the Bairrada region in the centre of Portugal where the combination of rearing techniques, roasting skills and constant demand makes for one of the hot spots of Portuguese cuisine. The tenderness achieved by slowly roasting pork belly together with the garlic and black pepper seasoning almost achieves the unique leitão taste…
Pork Belly
1 Kg pork belly
8 cloves of garlic
1 tbsp lard
Freshly ground black pepper
Sea salt
1. Make the garlic paste by smashing cloves with salt, then adding lard and lots of freshly ground back pepper.
2. Score the skin/fat side and rub generously with sea salt. Spread the garlic paste on the meat side of the belly and place on a rack skin side up.
3. Cook for 1 hour in a hot oven.
4. Move to medium/low oven and cook for 3 hours, checking occasionally.
5. Slice and pour a little of the rendered fat on top. Served here with a black eye bean and fennel salad. Pork Belly
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Pedro Rebelo
Pedro is a composer, sound artist and performer. In 2002, he was awarded a PhD by the University of Edinburgh where he conducted research in both music and architecture.
Pedro has recently led participatory projects involving communities in Belfast, favelas in Maré, Rio de Janeiro, travelling communities in Portugal and a slum town in Mozambique. This work has resulted in sound art exhibitions at venues such as the Metropolitan Arts Centre, Belfast, Centro Cultural Português Maputo, Espaço Ecco in Brasilia and Parque Lage and Museu da Maré in Rio, Museu Nacional Grão Vasco and MAC Nitéroi. His music has been presented in venues such as the Melbourne Recital Hall, National Concert Hall Dublin, Queen Elizabeth Hall, Ars Electronica, Casa da Música, and in events such as Weimarer Frühjahrstage fur zeitgenössische Musik, Wien Modern Festival, Cynetart and Música Viva. His work as a pianist and improvisor has been released by Creative Source Recordings and he has collaborated with musicians such as Chris Brown, Mark Applebaum, Carlos Zingaro, Evan Parker and Pauline Oliveros as well as artists such as Suzanne Lacy.
His writings reflect his approach to design and creative practice in a wider understanding of contemporary culture and emerging technologies. Pedro has been Visiting Professor at Stanford University (2007), senior visiting professor at UFRJ, Brazil (2014) and Collaborating Researcher at INEM-md Universidade Nova, Lisboa (2016). He has been Music Chair for international conferences such as ICMC 2008, SMC 2009, ISMIR 2012 and has been invited keynote speaker at ANPPOM 2017, ISEA 2017, CCMMR 2016 and EMS 2013. At Queen's University Belfast, he has held posts as Director of Education, Director of Research and Head of School. In 2012 he was appointed Professor of Sonic Arts at Queen's and awarded the Northern Bank's "Building Tomorrow's Belfast" prize. He has recently been awarded two major grants from the Arts and Humanities Research Council including the interdisciplinary project “Sounding Conflict”, investigating relationships between sound, music and conflict situations. Ongoing research interests include immersive sound design and augmented listening experiences. Pedro has been appointed Director of the Sonic Arts Research Centre in 2021.
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One thought on “Barriga assada à Leitão/Pork Belly Leitão Style”
The photo is mouthwatering. Awesome Pork Belly recipe. If you wont mind I’d love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it’s all set, Thanks!
Pork Belly
Pasto 
The photo is mouthwatering. Awesome Pork Belly recipe. If you wont mind I’d love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it’s all set, Thanks!