The Taste of Portugal by Edite Vieira

Author:Edite Vieira
Language: eng
Format: epub
Tags: COOKING / Regional & Ethnic / Portuguese
ISBN: 9781910690727
Publisher: Grub Street Publishing
Published: 2013-02-19T00:00:00+00:00

Ask the butcher to prepare the pig, leaving on the head (with the eyes, ears, tongue and teeth) and tail.

Prepare a paste with all the dry seasonings. Use a food processor, if you can. Add a little wine to moisten, if you find the paste too thick. Spread this paste all over the pig including inside, and place in the oven (see previous page) preheated to 210°/425°F/Gas 7, keeping to this temperature for the first 20 minutes of cooking, then reduce to 190°C/375°F/Gas 5 towards the end of cooking (about 2-2¼ hours). There are a few jobs to do during this time: basting the pig, at least every 20 minutes, with its own juices and some of the wine (reserve a quarter of it for later), turning the pig half way through and protecting the parts that may have become too dry (for instance, the ears) with a little foil. Remember that the skin is meant for eating, so it should be golden brown but not burnt.

After the given time (or before, if you think it is done), take the pig out and, using a big spoon or ladle, extract the juices in its belly cavity, as well as the liquid accumulated in the tin. Add all this to the reserved wine and bring to the boil, to reduce and thicken a little. Taste for seasoning and keep warm, to serve afterwards in a sauce-boat. Before you prepare the gravy, put the pig back in the oven (without any liquid) for about 10 minutes, to enhance the crackling quality of the skin. After that put the pig on a very large platter or tray and serve, placing an orange in its mouth. Garnish with lettuce leaves and potatoes, for a most lavish meal.

The left-overs are excellent cold.

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