Makes: Serves 10
Preparation Time: 5-6 hours, plus time to marinate
- ½ SUCKLING PIG, CUT LENGTHWAYS
- 1 BOTTLE OF WHITE WINE
- 5 GARLIC CLOVES, CRUSHED
- 2 BOTTLES OF CORN OIL
- SALT AND BLACK PEPPER TO TASTE
Poke holes across the pig and season with wine, garlic, salt, and black pepper – rubbing especially the inner part. Leave it to marinate for 2 hours. Cover the meat with aluminium foil and bake in a preheated oven at 200°C for about 2 hours and a half, or until tender. Set the pig on a wire rack and dry the skin with paper towel, removing the excess liquid. Heat the oil. While wearing gloves made from fabric, use a ladle to pour hot oil over the pig’s skin until it is braised and browned. Be careful not to burn yourself.
“Pururucar” is a term coming from the tupi indigenous language as a variation of the word “pororoca”, which means “roaring”. It gives name to the method for preparing the pig’s skin, in both its appetizer form and in this dish traditionally found in the countryside of São Paulo and Minas Gerais. There are many ways to stuff or accompany the leitoa pururuca, such as farofa, rice, and tutu de feijão or roasted potatoes, sweet and sour red cabbage, and apple puree.