Assado de Leitoa Roast Pigling


  • 4 legs of pigling
  • 4 inch piece of ginger
  • 25 cloves of garlic
  • 1 tsp cumin seeds
  • 2 inch piece of cinnamon
  • 16 cloves
  • 2 tsp peppercorns
  • 2 inch piece of turmeric
  • 1 tsp sugar or small bit of jaggery
  • 4 tbsp ghee or fat
  • Salt as per Taste


  • Wash the legs of the pigling well, prick slightly and rub in the salt and keep aside.
  • Grind all spices to fine paste with a little water and apply this paste to the legs.
  • Sprinkle a tablespoon of vinegar and keep aside for an hour or so.
  • Then take a pan, place it on slow fire, pour ghee or fat and arrange the legs.
  • Allow to sizzle for a while and then add 3 or 4 cups of warm water including the water with which the grinding stone has been washed.
  • When the water is almost dried and the meat is cooked, remove the pan from the fire.
  • With the help of a fork and knife ( do not use fingers) slice the meat off the legs very neatly and fry these pieces in ghee or fat in a frying pan.
  • Arrange the meat slices on a flat dish, sprinkle the gravy that is left in the pan over the meat and surround the meat with salad.