Portuguese Pork Picadinhos Recipes

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PORTUGUESE PORK PICADINHOS



Portuguese Pork Picadinhos image

Had this at a restaurant 15 years ago as an appetizer & have been making it ever since as a main meal. Nice flavors that all blend well together.

Provided by ChefRed

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb shrimp
2 lbs pork tenderloin (cut into 1 inch squares)
6 potatoes (peeled & cut into 2inch cubes)
1 cup white wine
1/2 cup extra virgin olive oil
4 tablespoons extra virgin olive oil
12 clams
1/4 lb chorizo sausage, slice thin (spanish sausage)
1 lb black & green spicy olives (I use mixture of black Greek, and Italian type-don't use plain black & green olives)
6 pickled pepperoncini peppers
salt
1/2 lb scallops
1/2 cup balsamic vinegar (optional)

Steps:

  • Brown pork in hot skillet until nice golden color with 4 tablespoons of olive oil. add potatoes and.
  • add chorizio into pan. Saute with pork until chorizio looses some of its red color.
  • clean clams & steam open. throw away those that don't open. In a 13 x 9 pan, add pork & chorizio mixture, clams, scallops,pepperonici , olives. If you don't have the olives , pepperoncini,or wine, you will need to add vinegar to give it some tartness. Capers would be a nice touch as suggested by a reader.
  • pepperoncini. Pour wine and olive oil over and cover with aluminum foil.
  • cook for 40 minutes at 350.
  • Serve with white rice.

Nutrition Facts : Calories 967.8, Fat 52.1, SaturatedFat 12.7, Cholesterol 304.6, Sodium 1686, Carbohydrate 44.3, Fiber 5.6, Sugar 4.5, Protein 71.5

PICADINHO



Picadinho image

Provided by Food Network

Categories     appetizer

Yield 6 Servings

Number Of Ingredients 10

1 large white onion, coarsely chopped
2 pounds strip or rump steak, cut into 1/2 inch cubes
3 large ripe tomatoes, peeled, seeded, and coarsely chopped
3 preserved malagueta peppers, minced (see Note)
1 teaspoon of the liquid from the bottle of malagueta peppers
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup water
6 green onions, dark green parts only, sliced, for garnish
3 slices bacon, cut into 1/4 inch dice

Steps:

  • Heat a medium cast-iron and enamel casserole, or other heavy oven safe pan over medium high heat. Cook the bacon until crisp, then add the onion. Stir frequently for about 5 minutes, or until golden, taking care not to let it burn. With a slotted spoon, transfer the mixture to a bowl. Let the fat in the pan get very hot, and add the meat. Brown the meat, turning so that each piece is evenly golden.
  • Add the tomatoes and peppers and cook, stirring frequently, for 2 minutes more. Add the malagueta liquid, salt, black pepper, water, and bacon onion mixture, and stir to mix. Reduce the heat to low. Simmer for about 5 minutes, or until the sauce is thickened and the meat is done to your liking. Do not overcook or the meat will become tough. Spoon the stew into large, heated bowls and scatter green onions over the top.

PORTUGUESE STYLE PORK CUTLETS



Portuguese Style Pork Cutlets image

Make and share this Portuguese Style Pork Cutlets recipe from Food.com.

Provided by Transylmania

Categories     Pork

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs boneless pork chops or 2 lbs sliced boneless pork loin, pounded to 1/4 inch thickness
1 1/2 cups white wine
1/2 cup olive oil
8 garlic cloves, minced
2 tablespoons paprika
1 teaspoon salt
1/4 cup water
2 tablespoons red wine vinegar
oil (for cooking)

Steps:

  • Combine all ingredients except pork and cooking oil and pour over pork in a non-reactive container. Let marinate for between 6 and 48 hours (refrigerate for longer than 6 hours).
  • Heat frying pan over medium heat and add just enough oil to cover the bottom. Cook pork cutlets two or three at a time until done. Keep finished cutlets warm in a low oven while cooking the others.
  • When all the meat is cooked, drain off excess oil and pour the excess marinade into the pan. Cook over medium high heat for about 10 minutes, or until the sauce is thick like gravy.
  • Serve the pork cutlets with marinade on top. Rice and/or fried potatoes are essential with this, as is a green salad.

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)



Wine and Garlic Pork (Portuguese Vina Dosh) image

Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.

Provided by Cali-Chef

Categories     World Cuisine Recipes     European     Portuguese

Time P2DT40m

Yield 8

Number Of Ingredients 10

1 ½ cups red wine vinegar
¾ cup red wine
7 cloves garlic, crushed
3 bay leaves
8 whole cloves, or to taste
2 tablespoons ground black pepper
2 teaspoons salt
½ teaspoon dried thyme
1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil

Steps:

  • Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
  • Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
  • Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g

SLOW-COOKED SPICY PORTUGUESE CACOILA



Slow-Cooked Spicy Portuguese Cacoila image

You're probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. A mixture of beef roast and pork can be used. -Michele Merlino, Exeter, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 12 servings.

Number Of Ingredients 11

4 pounds boneless pork shoulder butt roast, cut into 2-in. pieces
1-1/2 cups dry red wine or reduced-sodium chicken broth
4 garlic cloves, minced
4 bay leaves
1 tablespoon salt
1 tablespoon paprika
2 to 3 teaspoons crushed red pepper flakes
1 teaspoon ground cinnamon
1 large onion, chopped
1/2 cup water
12 bolillos or hoagie buns, split, optional

Steps:

  • Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.

Nutrition Facts : Calories 489 calories, Fat 20g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 1075mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.

PORTUGUESE PORK AND CLAMS



Portuguese Pork and Clams image

This is my version of an incredible combination of tastes; try it, you'll like it!

Provided by Richard Tebaldi

Categories     World Cuisine Recipes     European     Portuguese

Yield 4

Number Of Ingredients 15

1 cup white wine
3 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
2 bay leaves
½ teaspoon ground cumin
1 pound boneless pork loin, cubed
1 tablespoon olive oil
1 onion, sliced
1 pound cooked and diced potatoes
1 (15 ounce) can cannellini beans
1 pinch ground cayenne pepper
18 clams
3 tablespoons chopped fresh parsley, for garnish

Steps:

  • To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
  • Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 48.2 g, Cholesterol 73.2 mg, Fat 20 g, Fiber 8.4 g, Protein 35.1 g, SaturatedFat 6.1 g, Sodium 656.5 mg, Sugar 3.2 g

PORTUGUESE PORK CHOPS



Portuguese Pork Chops image

Skillet chops with tomatoes, garlic and mushrooms. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.

Provided by Chilicat

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

6 pork chops, cut 1-inch thick
1/2 cup flour
1/4 cup olive oil
3 large tomatoes, diced
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/2 cup sherry wine
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 bell pepper, cut into rings

Steps:

  • Dredge chops in flour. In a large skillet, heat oil and fry chops until golden brown on both sides; remove from skillet.
  • Add tomatoes, onion, mushrooms, and garlic; saute for a few minutes. Add sherry, salt and pepper.
  • Return chops to skillet and put bell pepper rings on chops. Cover and simmer until chops are tender, about 45 to 50 minutes.

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