Portuguese Pork Porco Frita á La Portuguesa Recipes

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PORTUGUESE PORK (PORCO FRITA á LA PORTUGUESA)



Portuguese Pork (Porco Frita á La Portuguesa) image

This comes from a friend of mine who lived in the Algarve region of Portugal. I once had this simple meal in a harbor-side restaurant and my friend gave me the recipe. Its been adapted a little quantity wise, to suit my taste. But friends love it.

Provided by PhilH

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs pork loin or 1 1/2 lbs lean boneless pork
8 garlic cloves, chopped
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon bay leaf powder or 4 -6 whole bay leaves
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 lemon, juice of, whole
6 tablespoons olive oil
1/4 cup white wine (no more than a good splash)
potato, qty (cut into small 1-inch cubes)

Steps:

  • Cut pork into small slices. Add all seasoning ingredients and 3 tbs of the oil to a large, shallow bowl and mix. Add pork and stir. Cover, and leave preferably overnight in fridge. Min 3 hours.
  • Add remaining 3 tbs of oil to large skillet and put on high heat. When hot add pork mixture and stir fry until pork is cooked through (5 minutes). Then lower heat and simmer, stirring occasionally for a further 10-15 minutes.
  • During this time, blanch the potatoes in boiling water and deep fry. When ready, add potatoes into pork mixture, stir and serve. Its that simple.I serve with fresh lemon wedges on the side to add that tangy extra if desired.
  • For a less distinct flavor, lower the garlic and bay leaf quantities evenly.
  • Cooking time does not include marinading.

TILAPIA A LA PORTUGUESA



Tilapia a la Portuguesa image

This is very easy to make and is simply delicious. The wine is an optional ingredient, but I think it really gives the fish great flavor.

Provided by canarygirl

Categories     Tilapia

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs tilapia fillets
2 medium ripe tomatoes, chopped
1 small onion, sliced julienne
2 cloves garlic, thinly sliced
1 sweet pepper, chopped (red or green, or a combination of both)
2 -3 tablespoons olive oil
salt and pepper
1/2 cup Chardonnay wine (optional)
1 tablespoon chopped fresh parsley (to garnish)

Steps:

  • Preheat oven to 375º.
  • Place fillets in a baking dish.
  • Brush with olive oil and season with salt and pepper.
  • Layer vegetables over fish, and add wine if using.
  • Season veggies with salt and pepper to taste.
  • Cover baking dish tightly with foil.
  • Bake 25-30 minutes or until fish flakes easily with a fork, and veggies are tender.
  • Another way to do this is to pan fry the fish in a little olive oil, sautee the vegetables until tender and spoon the sauce over the fish.
  • I just think that the oven is easier.
  • Garnish with fresh chopped parsley.

PORTUGUESE PORK WITH WINE AND GARLIC (CARNE DE VINHO E ALHOS)



Portuguese Pork With Wine and Garlic (Carne De Vinho E Alhos) image

This recipe has you cook the meat before browning it. Be sure to allow 5 days for the meat to marinate before you begin making this popular dish from the Island of Madeira, Portugal.

Provided by TxGriffLover

Categories     Pork

Time P6DT2h

Yield 10 serving(s)

Number Of Ingredients 8

1 large picnic pork shoulder, cut into 2-inch chunks
white wine, 1 part
cider vinegar, 2 parts
1/2 cup salt
6 garlic cloves, peeled and crushed
1/2 teaspoon dried marjoram
7 whole red chilies, torn apart (cayenne)
1 -2 loaf French bread, sliced 1-inch thick

Steps:

  • With a sharp knife, debone and remove all of the rind from the meat,
  • leaving the white fat, and discarding the rind. Cut into chunks.
  • Combine the pork, wine, vinegar, garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days.
  • Transfer the meat and a little of the marinade to a large non-reactive pot and simmer over low heat until meat is browned. Add enough more marinade to keep from drying out or burning.
  • Transfer the meat to a platter.
  • Moisten the slices of bread by dipping each side quickly into the hot marinade( add more, if nec.) and brown the bread in the marinade until sort of crispy.
  • Arrange the bread on a serving platter, top with the meat.
  • Serve hot.
  • Can be re-heated in a frying pan for breakfast!

Nutrition Facts : Calories 311.3, Fat 2, SaturatedFat 0.5, Sodium 6187.1, Carbohydrate 61.2, Fiber 3, Sugar 4.3, Protein 12.7

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

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

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