Barriga assada à Leitão/Pork Belly Leitão Style

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

Continue reading Barriga assada à Leitão/Pork Belly Leitão Style

Roast Pork Shoulder/Pá de Porco Assada

This recipe is based on the standard Portuguese way of roasting pork with a marinade of roasted red pepper paste, garlic, red wine vinegar and white wine. Relatively cheap cuts such as shoulder work particularly well. Although somewhat fatty they hold imense flavour and make for a fantastic slow roast with rich and deep-flavored juices.

Roast Pork Shoulder
Roast Pork Shoulder

Continue reading Roast Pork Shoulder/Pá de Porco Assada