Sardinian Roasted Suckling Pig
by Chef Stefano Barbato · 938K subscribers on YouTube
A classic Sardinian recipe for roast suckling pig with impossibly crispy skin and tender, juicy meat. The secret? Water, salt, and lard. This step-by-step guide shows you how to achieve perfect results in a home oven, with a three-stage cooking process that guarantees a spectacular crust.
- Prep
- 30 min
- Cook
- 4h 20min
- Total
- 4h 50min
- Servings
- 6
- Difficulty
- medium
Ingredients
7 items- 4.5 kgSuckling PigHalf of a 9 kg pig, or adjust for your oven size
- LardEnough to cover the pig completely
- Coarse SaltGenerous amount for seasoning inside and skin
- Black Pepper(optional) — To taste, a little
- 2 pcsBay LeavesPlaced in the water tray
- 1.5 lWaterFor the tray to create steam
- Vinegar(optional) — For washing the pig (not consumed)
Method
- Wash the suckling pig thoroughly with a mixture of water, vinegar, and salt to remove any blood residues.
- Place a roasting tray with about 1.5 liters of water and a few bay leaves in it. Place a wire rack on top.
- Massage the entire suckling pig with lard, covering it completely, including the inside.
- Wrap the ends of the trotters and the ears with aluminum foil to prevent them from burning.
- Place the pig skin-side down on the wire rack. Season the inside (the part facing up) with salt and a little pepper.
- Phase 1: Roast in a preheated oven at 150°C (static or fan) for 2 hours.
- After 2 hours, remove the pig from the oven and flip it so the skin is now facing up. Re-wrap the ears and trotters if needed.
- Season the skin side generously with salt (this creates the crispy crust).
- Phase 2: Return to the oven at 150°C for another 2 hours.
- Phase 3: Increase the oven temperature to 220°C (or 180-220°C) and roast for 15-20 minutes until the skin is golden and very crispy.
- Remove the aluminum foil from the ears and trotters. Transfer the pig to a cutting board.
- Cut the pig using a plate (not a knife) – strike the plate against the joints to portion it. The meat should be so tender that it yields easily.
- Serve immediately.
Chef Stefano Barbato
Professional chef938K subscribers on YouTube236.9M total channel views"Benvenuti nella mia cucina! Sono lo Chef Stefano Barbato e qui condivido con voi la mia passione per il buon cibo. Dalle tecniche professionali spiegate passo dopo passo alle ricette della tradizione italiana, il mio obiettivo è rendere la grande cucina accessibile a tutti. Che sia un primo cremoso o una delle mie 'bambine cattive' appena sfornate, ogni piatto è fatto con amore. Sarà buono o non sarà buono? Iscrivetevi per scoprirlo insieme a me! 👨🍳🇮🇹" Hola y bienvenidos a mi canal de video recetas en español los encuentra aquí https://www.youtube.com/user/ChefStefanoBarbatoEs Chef Stefano Barbato
