Costoletas De Porco Recipes

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PORTUGUESE PORK ALENTEJANA



Portuguese Pork Alentejana image

An original Portuguese recipe with pork and clams.

Provided by John Pacheco

Categories     World Cuisine Recipes     European     Portuguese

Time 7h10m

Yield 6

Number Of Ingredients 14

1 ½ cups dry white wine
1 teaspoon paprika
2 ½ teaspoons salt
¼ teaspoon black pepper
2 cloves garlic, peeled and cut in half
1 bay leaf
2 pounds pork loin, cut into 1 inch cubes
3 teaspoons olive oil, divided
2 onions, peeled and thinly sliced
2 teaspoons finely chopped garlic
2 tomatoes - peeled, seeded and chopped
¼ teaspoon crushed red pepper flakes
24 small clams in shell, scrubbed
¼ cup chopped fresh parsley

Steps:

  • In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
  • Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
  • Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
  • In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
  • Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 11.9 g, Cholesterol 73.7 mg, Fat 11.9 g, Fiber 1.5 g, Protein 28.3 g, SaturatedFat 3.6 g, Sodium 1297.8 mg, Sugar 2.5 g

PORK CHOPS (COSTELETAS DE PORCO)



Pork Chops (Costeletas De Porco) image

Brazilian cooks use marinades, not just to tenderize meats, but to give them extra flavor and as the basis for a lively accompanying sauce. From A Little Brazilian Cookbook by Elizabeth Lambert Ortiz.

Provided by lazyme

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup lemon juice
1 bay leaf, crumbled
1 medium onion, finely chopped
1 garlic clove, crushed
2 medium tomatoes, peeled and chopped
2 tablespoons olive oil
salt, to taste
fresh ground pepper, to taste
1/2 small fresh hot red chili peppers or 1/2 small fresh hot green chili pepper, seeded and chopped
4 pork loin chops, thick-cut
2 tablespoons butter

Steps:

  • Puree the first 8 ingredients in a blender or food processor.
  • Arrange the chops in a dish and pour over the marinade.
  • Marinate for 4 hours, turning once or twice.
  • Lift out the chops and scrape off any marinade.
  • Pat dry with paper towels.
  • Heat the butter in a pan, add the chops, cook on a moderate heat 4-5 minutes on each side.
  • Remove to a serving platter and keep warm.
  • Add the marinade to the casserole, add a little water or white or red wine, bring to a simmer and cook for 5 minutes.
  • Pour over chops and serve.

Nutrition Facts : Calories 645.3, Fat 44.1, SaturatedFat 14.1, Cholesterol 186.1, Sodium 217.8, Carbohydrate 6.8, Fiber 1.4, Sugar 3.5, Protein 53.1

BIFANAS DE PORCO



Bifanas De Porco image

A traditional Portuguese dish - got this from my mom. Serve this in a bun - crusty buns work best. Adapted from Ana Patuleia Ortins' Portuguese Homestyle Cooking http://www.Portuguesecooking.com

Provided by Graybert

Categories     Pork

Time P1DT15m

Yield 12 serving(s)

Number Of Ingredients 8

3 -4 garlic cloves, chopped
1 teaspoon coarse salt
1 teaspoon hot pepper paste
3 teaspoons paprika
2 cups white wine
12 pork medallions, cut evenly about a 1/4 inch
1/2-3/4 cup olive oil (to fry in)
2 -3 large onions

Steps:

  • Do this the day before: Mash the garlic and salt to form a paste.
  • Add the hot pepper paste and 1 teaspoons of paprika.
  • Coat the medallions with this paste and put them in a shallow dish.
  • Pour the wine over all, make sure they all are covered.
  • Refrigerate over night.
  • When you are ready to cook them: Take the medallions out of the dish, and discard the marinade.
  • Heat 1/2 cup of olive oil over med-high heat.
  • Add the onions sautéing until brown.
  • Add the rest of the paprika and cook for about 3 minutes.
  • Cover and keep this warm.
  • In a large skillet pour in enough olive oil to 1/2 of the bottom.
  • Heat to very hot but not smoking.
  • Brown the medallions a few at a time without crowding.
  • Fry about 1 minute on each side.

Nutrition Facts : Calories 124.4, Fat 9.1, SaturatedFat 1.3, Sodium 197.4, Carbohydrate 3.9, Fiber 0.6, Sugar 1.5, Protein 0.4

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