Serves 4


  • Suckling pig
  • Olive oil
  • Chilli
  • Pepper paste
  • Sparkling wine
  • Vinegar
  • Guacamole
  • Ginger purée
  • Avocado cubes
  • Pepper sauce
  • Beetroot powder
  • Coriander leaves
  • Fleur de sel
  • Jalapeños


  1. Slice the suckling pig in half and spread olive oil, chilli and pepper paste over the inside of the pig.
  2. Lay the suckling pig on its side (paste side up), on top of a grill.
  3. Place the grill on top of a baking tray and fill the tray with sparkling wine. Steam for 30 minutes in the oven.
  4. Roast in the oven for a further 1 hour, turning the suckling pig over after 30 minutes.
  5. Finally, brush vinegar over the meat and finish cooking at high temperature for a further 10 minutes.
  6. Cut the suckling pig into pieces in the traditional way using scissors and remove the meat from the bone.
  7. Serve with guacamole, ginger purée, an avocado cube, a piece of suckling pig cooked in sous-vide and some coriander leaves.
  8. Finish off with pepper sauce, beetroot powder, olive oil infused with chilli, fleur de sel and jalapeños foam sauce.

Recipe courtesy of Ricardo Costa of The Yeatman in Oporto.