These little pork bites are garlicky and deliciously savory! So easy to make.
1 lb pork but cut into 1/2 inch pieces.
(No need to trim fat because this ads flavor and it will render down).
1/4 olive oil
1 TSP paprika
1 tsp garlic powder
1 tsp salt
1 tbsp white wine
Marinate pork in bowl for 1 hour or overnight in refrigerator. Heat oil in heavy skillet and cook pork until crispy and golden brown. Turn over pork as it cooks.
Serve on crusty bread.
This is your weekend recipe. Light up the grill. These pork chops are moist, savory and delicious.
INGREDIENTS:
6 pork chops
1.5 tbsp Taste Portugal Seasoning
Onions:
1 large sliced onion
1 large roasted red pepper
2 tbsp olive oil
Pinch of salt
1/2 tsp white vinegar
1 bay leaf
Season pork. Grill.
Saute onions, peppers, and bay leaf in oil until tender. Add vinegar and cook a few minutes.
ORDER SET OF SEASONING HERE: SCAN QR CODE:
My Taste Portugal Seasonings will make all of your Portuguese recipes delicious. Just shake, marinate and season. No mixing of other spices required because I’ve done all the work for you. The classic tastes of Portugal are now here in a convenient and easy to use shaker jar. These seasonings are made with the flavoring spices brought back with the Portuguese explorers from around the world.
Today’s consumers are always looking for convenient, easy to use products with new and unique flavors from around the world. Portugal has been voted the number one vacation destination in the word and the foods of Portugal are loved by everyone. Now they can enjoy the tastes and flavors of Portugal in their own kitchen with these two blends of savory and spicy seasonings.
USE OF PRODUCT
2 tablespoons of spice, oil and white wine.
Make the famous “piri piri spicy chicken” or spicy shrimp with the “spicy” blend.
Perfect for your summer barbeques, ribs, chicken seafood and clambakes!
NOW AVAILABLE AT HOMEGOODS ACCROSS THE USA!
Sprinkle on your eggs and even your French fries for a burst of flavor. Perfect for seafood, vegetables and even soups and stews for a delicious savory flavor.
CONTACT GONSALVES FOODS.COM TO GET IT AT YOUR LOCAL MARKETS
ORDER ONLINE AT LISBONBLUE.ETSY.COM or Amazon
Ingredients:
6 pork chops
2 tablespoons olive oil
1/4 cup white wine
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon crushed black pepper
3 to 4 cups of Cebolada sauce recipe
Preparation:
Marinate pork chops with all seasonings and wine. Let sit for a few hours or overnight in refrigerator.
When ready to cook take pork chops out of refrigerator and let come to room temperature. Brown on both sides in skillet or grill pan with the olive oil. Add the tomato sauce and cook on simmer for about 30 minutes or until pork is cooked.
Perfect over rice, mashed potatoes or fries.
This is the best recipe that’s I ever made for carnitas. The recipe is easy and cooks for about 3 hours in the oven making the meat moist, succulent and very tender which falls apart with a fork. I recommend cooking it in a large cast iron dutch pan for best results. I also browned the top of the meat in the broiler for a few minutes creating crispy edges.
Ingredients:
4 or 5 pound pork but (outer fat trimmed, cut into 2 inch cubes)
1 large onion (chopped)
1 large orange or tangerine (chopped)
3 tablespoons my TASTE PORTUGAL- TIA MARIA’S PORTUGUESE SEASONING
1 tablespoon chili powder
1 tablespoon Portuguese red pepper paste or 2 red chili peppers (finely minced)
1 and 1/2 cup chicken broth
2 tablespoons olive oil
Ingredients to make tortillas: These are optional. You can use your favorite ingredients; small soft warmed tortillas, corn, black beans, chopped red onion, lime wedges, shredded cheddar cheese, salsa, sour cream.
Preparation
Preheat oven to 350 degrees F. The pork takes 3 hours to cook in oven. You remove the lid from pan half way into cooking.
Season pork with my spice mix and chili powder. Let sit for at least 30 minutes or best overnight.
In a large cast iron pan, saute meat in olive oil on all sides. Add the onions, orange, red pepper paste and broth and stir.
Place pan in the oven and cook with lid on for 1 and 1/2 hours. After 1 and 1/2 hours remove lid and cook for remaining time.
Browning the meat in broiler:
Heat a cast iron pan or large tray in the oven. Strain meat from pan and place in cast iron skillet. Broil meat for about 5-8 minutes or until crispy on top to your desired taste.
Bifanas are a must have at any Portuguese Festa but you can have them any day of the year. The savory pork with sauteed onions melt in your mouth on the crusty Papo Seco Portuguese roll. Cook them on the grill and serve as a main dish with potatoes, rice or vegetables. I make this recipe at least once every few weeks because it’s so easy!
Ingredients:
2 pounds of boneless pork loin (cut into 1/4 to 1/2 inch strips)
2 to 3 tbsp TASTE PORTUGAL SEASONING REGULAR OR SPICY
1/2 cup white wine
2 tbsp olive oil
2 tbsp butter
Piri Piri or Tabasco sauce (optional)
Preparation:
Marinate let marinate for at least 30 minutes or overnight in the refrigerator. When ready to cook, remove the pork from the refrigerator and let reach room temperature.
Cooking on the grill:
Rub a little olive oil on each bifana and place on the hot grill (or grill in 2 tbsp olive oil in heavy stove top skillet). Cook for about 3 to 4 minutes on each side until browned and place in a heat prof tray. Place the butter evenly over the pork. Add your desired amount of piri piri if desired. Top with cooked onions (recipe below). Cover with foil, and store in a warm place until you’re ready to serve.
Onions:
2 – 3 large onions (sliced)
1 teaspoon salt
2 teaspoons white vinegar
1/2 teaspoon black pepper
2 tablespoons olive oil
1 teaspoon garlic powder (optional)
1/2 teaspoon paprika
Preparation:
Saute onions in olive oil until translucent and tender. Add paprika, garlic powder and salt and vinegar. Stir well and cook for another few minutes to incorporate spices. Keep in pan until ready to serve over the pork.
The combination of pork and shrimp in a savory yet slightly spicy sauce can be served as an appetizer with crusty Portuguese rolls, or as a main dish with rice or potatoes. It’s a variation on the classic Carne de Porco à Alentejana with a milder flavor. This is one of those dishes can be adapted to your taste so go ahead and experiment. Those of you that love both pork and shrimp will fall in love with this dish. Enjoy!
Ingredients:
2 pounds pork loin (more or less) (cut into 1-2 inch cubes)
1 pound or more peeled medium shrimp
1 small onion chopped
4 cloves chopped garlic
1 tablespoon salt
1/4 cup olive oil
1/2 cup white wine or Vinho Verde
1 tablespoon smoked paprika
2 teaspoons Piri Piri or Tabasco hot sauce
1 cup chicken broth or (1 cup water and 1 cube bouillon )
1 teaspoon corn starch
chopped parsley
1 large lemon
Preparation:
In a large bowl, season pork with; salt, garlic, paprika, piri piri and wine. Mix well and let marinate for at least 30 minutes or leave overnight.
Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions.
Cook for about 2 minutes then add pork. Let meat brown on all sides and cook for about 5 – 8 minutes. Add the chicken broth and shrimp and cook for another 5 – 8 minutes until meat is cooked. Mix corn starch with a little water and add to the pork. Mix well and let cook until sauce is thickened. Taste and add more hot sauce to your desired spiciness. Cut lemon in half and squeeze juice of one half over pork. Slice the other half as garnish. Top with parsley and serve. *Note that the pork cooks quickly but depending on your heat setting it may need longer to cook.
*You can make this dish ahead of time and serve later. Let cool and store in refrigerator.
This easy sheet pan dinner recipe can be prepared the day before. Just pop it in the oven the next day, 1.5 hours before your ready to eat! I make this recipe at least once every few weeks because of it’s simplicity and great flavor. The sliced port makes great sandwiches the next day too with some sauteed onions.
Ingredients:
1 (4 to 5) pound pork loin
3 tablespoons of my spice mix click here: Tia maria’s Portuguese-dry-rub
3 pounds new potatoes (washed and cut into cubes) (or any favorite potato)
2 tablespoons white wine
1 large onion (chopped)
6 cloves garlic (chopped)
3 tablespoons olive oil
1 tablespoon butter
1 pound fresh broccoli spears (side is optional)
Preparation:
Preheat oven to 400 degrees F.
Grease a large roasting pan with 1 tablespoon olive oil. Blend 2 tablespoons of spice mix with a mortar and pestal.
Place pork in a large sheet pan and rub with wine, butter and 1 tablespoon of olive oil. Rub with spice mix.
Place potatoes, onions, garlic and olive oil in a bowl and toss to coat. Add remaining spice mix and toss to coat evenly.
Add potatoes evenly around the pork. Cook for 1 hour and 30 minutes.
Gently shake the pan every 30 minutes to toss the potatoes. Use a rubber spatula to turn over potatoes if needed.
10 minutes before end of cooking, add fresh broccoli to the pan and mix in with the potatoes to season.
Note: Meat thermometer should reach 160 degrees F. Let the meat rest for 3 minutes before slicing.
Note: If you prepare the day before and store in refrigerator, let the meat reach room temperature for about 15 minutes before cooking.
Feijoada originated around the 14th century in the Northern region of Portugal. Generally, Feijoada is made with white beans but in the Tras os Montes region, red kidney beans are used.
During that time meat was scarce, so the poor peasants began using every part of the pig as a staple in their diets along with beans and cabbage which were easily available.
This dish is great served with classic Portuguese rice recipe and Portuguese Bread.
This was the first time I made this recipe in the crock pot and I was so happy with the results that I will be making it this way from now on. The stew cooks itself and the meats come out moist and juicy.
Ingredients:
Need 1 large 6 quart crock pot
1 lb baby back ribs (cut into small riblets)
1 lb chourico sausage (sliced into 1 inch slices)
1 lb blood sausage (cut into(if desired)
1 lb presunto, smoked shoulder ham, or salted pork belly cut into 2 inch strips
1 lb pig hocks or knuckles, pig ears etc. (optional)
1 small regular cabbage, savoy cabbage or any green leafy cabbage (cut into quarters)
2 carrots (sliced)
1 large onion finely chopped
2 large cloves garlic chopped
1/4 cup olive oil
2 bay leaves
1 teaspoon salt
2 or 3 large 32 oz cans cooked kidney beans
1 medium ripe crushed tomato
2 cups of chicken or vegetable broth
Preparation:
Day before salt the ribs and pig hocks or knuckles with 2 tablespoons of coarse salt. Leave overnight in the refrigerator to marinate. Note: You can leave the pork in salt for 3 days before cooking.
When ready to cook saute the onions, garlic and bay leaf with olive oil in a heavy saucepan for about 3 minutes. 
Add the meats to the onion and brown on all sides.
Turn crock on high. Begin layering; onion mix, the meats, carrots, ham
Add the cans of beans.
Add the broth and tomato.
Top with the cabbage.
Be sure the lid covers the cabbage. Set the timer for 8 hours on high.
After 4 hours stir gently and lower heat to low. 
After a few hours check the ribs and pork for doneness. The meat should fall off the bone but intact. The longer it cooks the more flavor it gets. You may need to cook the stew longer or it may be cooked depending on the heat of your crock pot.
I never through out my day old Papo Secos (Portuguese rolls) because they are perfect for making stuffing like this one for these delicious baked pork chops.
You will never fry pork chops again once you try this recipe because they come out moist and flavorful.
Ingredients:
6 pork chops (1 inch thick)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 teaspoons paprika
2 eggs (beaten)
2 cups seasoned bread crumbs
Stuffing
3 Papo Seco rolls (cut into cubes)
1 tablespoon olive oil
1 tablespoon butter or margarine
1 small onion (diced)
1 small celery stalk
2 cups chicken broth (or 1 chicken bouillon cube with 2 hot water)
1 tablespoon parsley (chopped)
1/2 teaspoon dried thyme
1 cup cooked corn
Preparation:
Step 1: Cut a slit into each pork chop for stuffing. Season with the spices and set aside while you make the stuffing.
Step 2: Prepare stuffing by sauteing the onion and celery in the butter and oil for about 3 minutes until cooked. Add the bread and the rest of the stuffing ingredients except corn and mix well with a fork until the bread is soft and it has absorbed the broth. Add the corn and mix well. If you find the stuffing too wet add more bread, or add more broth if too dry.
Step 3: Place the beaten eggs and bread crumbs into 2 separate bowls big enough to hold the pork chops for dredging.
Stuff the pork chops with about 2 or 3 tablespoons of stuffing and secure with 2 toothpicks. Coat chops with the egg on both sides, then dredge into the bread crumbs.
Place on greased cooking tray and spray the tops with a coating of cooking spray.
Cook at 350 degrees F for about 45 minutes or until golden brown and temperature reaches 165 degrees. This recipe goes great with my Portuguese tomato rice recipe.
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