Recipe – Piglet To pururuca

Recipe – Piglet To pururuca

Let’s make this delicious Piglet to Pururuca

Preparation: 300 Minutes Yield
Yield: 30 servings


  • 1 piglet approximately 8 kg
  • 2 tablespoons of salt
  • 1/2 kg onion
  • 1/2 kg of peppers
  • 1 head of garlic
  • 3 packets of coriander (green scent)
  • 2 tablespoons black pepper
  • 50 g of colorau
  • 3 tablespoons ketchup
  • 5 bay leaves
  • 250 g margarine
  • 1 glass of corn glucose (karo honey)
  • 1 bottle of red wine
  • 1 pinch of vinegar

To decorate:

  1. 3 bundles of lettuce
  2. 1/2 kg mature ripe tomatoes
  3. 1 can of peach in caldas
  4. 1 can of pineapple in caldas
  5. 1 can of plum in caldas
  6. 1/2 kg of italian grape
  7. 300 g raisins
  8. 2 packets of straw potato


  1. Clean the piglet, drill it with a tip knife and wash with vinegar.
  2. Beat the onion, garlic, bell pepper, coriander, paprika, pepper with the wine in the blender.
  3. Put the piglet in a large plastic bag and drizzle with the beaten seasoning, tie it and leave it in the refrigerator for about 12 hours.
  4. Put a panion that fits the piglet with 2 liters of water to boil, put the piglet with all the sauce in the pan, cover and let cook for 1 hour approximately.
  5. Grease a large baking sheet (bake bread in bakery serves), place the piglet and cover with foil, roast for two hours.
  6. Remove from the oven, remove the foil, melt the margarine, mix the corn glucose, brush the suckling pig and return to the fire for another half hour.
  7. Remove from the oven, drain excess fat and decorate in the baking dish itself.