Tagged: Pork

Main Dish / Photo Gallery / Recipes

Portuguese Orange Marinated Roast Pork Loin – Lombo de Porco com Laranja

I made this pork for my husband’s birthday and it was a hit with the whole family! It came out perfectly with a beautiful golden color. The orange and onion combination brings a sweet taste and pairs well with the spices.

This company roast serves many people so it’s perfect for your next party or event! Serve it with any side or stay with the Portuguese theme with sides such as Portuguese roast potatoes or Portuguese rice! Enjoy!

Ingredients:

1 (8) pound boneless pork loin (The photo is 1 loin cut into pieces)

2 large oranges (1 sliced, 1 for juice and zest)

1 large onion (sliced)

Marinade:

1 cup of white wine

1/4 cup of olive oil

2 tablespoons of melted butter or margarine

1 tablespoon salt

1 teaspoon black pepper

4 cloves garlic (finely minced)

1 tablespoon paprika

1/4 teaspoon thyme 0r rosemary (optional)

Preparation:

2 hours or day before:

Make marinade: Zest one orange and squeeze out juice. Place in a small bowl and add the remaining ingredients. Mix well. Save the other orange for later.

Place the onions evenly in a deep baking pan. Place the pork over the onions and pour over the marinade. Top with the orange slices.

Let marinade at least 2 hours or overnight in refrigerator.

When ready to cook, preheat oven to 350 degrees F. Remove the pork from the refrigerator at least 20 minutes before cooking.

Cook for about 1 hour, then coat pork with the pan drippings. Cook for about 15-20 minutes longer. Check temperature with meat thermometer which read about 160 -165 degrees F.

Let sit for 10 minutes before slicing. Reserve the drippings and place the sliced pork back into the pan with the drippings. Serve the onions and sauce over the pork.

Note: Every oven cooks at different temperatures. Adjust your cooking time accordingly.


Soups

Kale Soup with Pork and Vegetables – Sopa de Couve com Carne de Porco e Vegetais

My mother always had a pot of soup on the stove during the cold months to serve her family or friends if they stopped by. It was her mission to feed her guests and she would be insulted if they said no. In fact she would feed the soup to her tenant Brian that lived in the upstairs apartment, and her neighbors as well.

I’ve often reflected on my mother’s desire to feed everyone and I find that I have her same habit of forcing all my guests to eat when they come to visit. I’ve decided that if I ever become a millionaire in this life, which I highly doubt, or the next, I will make it a  mission, to open a “Soup Kitchen” and call it “Carmelina’s Kitchen”.

 

Serves 8-10

Ingredients:

1 medium bunch of fresh kale (washed, stems removed and finely chopped)

2 medium pork chops or bone in spare ribs

4 cups of water

4 cups of low sodium chicken broth

2 large red potatoes (unpeeled and chopped into cubes)

2 large carrots (peeled and quartered)

2 cups of butternut squash (chopped into cubes)

1 large onion (chopped)

1 clove garlic (chopped)

1 tablespoon salt

1 teaspoon pepper

3 tablespoons of olive oil

 

Preparation:

Salt the pork chops the night before or a few hours before cooking. When ready, in large soup pan, add the olive oil, onion, pork and garlic and saute until the pork is browned on all sides.

Add the water and broth and let come to a boil. Add all of the remaining  ingredients except the kale and one carrot and bring back to a boil.

Stir, reduce heat to medium, cover, and let cook for 45 minutes. Remove the pork, shred the meat for later and discard any bones.  Cut the vegetables in the soup into smaller pieces or leave whole if desired.

Add the kale, shredded pork, and the remaining carrot and cook for about 10-15 minutes longer. Taste and add more salt if needed. Turn off heat and serve with a drizzle of extra virgin oil over the soup.

 

 

 

Appetizers / Main Dish / Photo Gallery / Recipes / Sauces and Jams

Portuguese Style Baby Back Ribs

 

These ribs are fall off the bone with my spice mix recipe. You can bake them or cook out on the grill using the same technique. Enjoy!

Watch my Portuguese Rib video recipe on Youtube below. Subscribe and follow for the latest videos added.

 

Ingredients:

3 tablespoons my Taste Portugal Spice Mix (regular or spicy blend)

2 racks baby back ribs

2 tablespoons olive oil

1/4 cup white wine

My Barbecue Sauce: Optional

1 cup Ketchup

3 tablespoons Brown sugar

1 tablespoon Soy sauce or Worcestershire sauce

1 tablespoon White Vinegar

Note: If you want to cover with barbecue sauce, mix ingredients in a small bowl and spread over the ribs 15 minutes before end of total cooking time.

Preparation:

Mix seasoning and rub over ribs on both sides. Drizzle with wine and olive oil. Cook at 325 for 2 hours covered with foil.  Cook uncovered for the last 30 minutes to create a crispy top.

When done, cover with foil and place in the oven to keep warm until ready to serve.

Appetizers / Main Dish / Photo Gallery / Recipes

Garlicky Boneless Spare Ribs and Roast Potatoes

This one pan dinner is easy to prepare and easy cleanup for your busy weeknights. The sweet and savory carrots complete the dish. Enjoy!

Ingredients:

2 – 3 pounds of boneless spare ribs

2 pounds of potatoes (peeled and chopped)

3 or 4 large carrots (sliced into quarters)

1 large onion (chopped)

1/4 cup olive oil

1/4 cup white wine

1 tablespoon salt

3 cloves of garlic

2 teaspoons of paprika

1 teaspoon black pepper

1 teaspoon of garlic powder

2 tablespoons of butter or margarine

Preparation:

Rub the ribs with the wine, half of the salt, garlic and pepper, and let sit for about 10 minutes or you can marinate overnight in the refrigerator.

Place the potatoes, carrots, onions and ribs in a roasting pan and pour the olive oil over them.

Sprinkle evenly with the remaining seasonings and toss well to incorporate. Arrange the potatoes and carrots on the bottom of the pan leaving the ribs on top. Cut up the margarine into small chunks and put over the ribs. Shake the pan slightly to spread ingredients evenly. Note: If your ribs are smaller, they may cook quicker, so test them for doneness.

Cook at 350 degrees for about 1 and 1/2 hour.  Shake the pan every 20 minutes and drizzle with pan juices, so the potatoes do not stick to pan. If you to need to toss the potatoes use a flat spatula. If you like the potatoes crispy, cook longer, but remove the ribs and set them aside.

Main Dish / Photo Gallery

Roast Pork Shoulder – Pernil Assado

 

This pork shoulder recipe is simple to make on a lazy Sunday morning. All you have to do is put it in the oven and it pretty much cooks on its own. It has 5 easy steps to a perfect family Sunday dinner! The pork turns out moist and tender. You can slice it or shred it with a fork to create pulled pork sandwiches with my barbeque sauce. Enjoy!

Ingredients:

1 fresh pork shoulder 6-8 pounds

2 table spoons sea salt or kosher salt

1 teaspoon fresh ground pepper

3 garlic cloves (chopped)

1 large onion (chopped)

3 large carrots (cut into quarters)

1 bay leaf

6-8 potatoes (cut into cubes)

2 tablespoons olive oil

1 teaspoon paprika

1 cup of white wine

Cooking pan: 1 large oven roasting pan with lid

Instructions: Prep and cook time 4.5 to 5 hours

Serves 8-10

Pre heat oven to 400 degrees. Remove the pork from the refrigerator and let it sit for at least 30 minutes before prepping if you’re planing on cooking it right away.

Step 1. Wash and pat dry the shoulder. Place it on a cutting board and score the skin being careful not to cut into the meat.

Coat the pork on both sides with the salt leaving the skin side up. Place the olive oil in the center of the roasting pan and place the pork over the olive oil.

Step 2. Cook the pork uncovered for 30 minutes until the skin starts to get crackling and browned.

 

 

 

 

 

 

 

Step 3. After 30 minutes turn the heat down to 325 degrees. Cover the pork with the lid or very tightly with heavy foil and cook for 2 hours.

 

 

 

 

 

 

 

Step 4. After 2 hours remove the pan from the oven, coat the pork with the paprika, garlic and onions and pour the pan drippings over the pork. Place the carrots into the pan evenly around the pork. Add the wine and stir to coat the carrots. Cover and continue cooking at 325 for 1 hour.

Step 5. After 1 hour remove the pan from the oven, add the potatoes evenly around the pork and stir to coat with the seasonings. Add a little more wine if you find the juices have dried out. Coat the pork with the pan drippings. Cover and cook for another 45 minutes at 325 degrees.

Remove the pan from the oven and pierce potatoes with a fork to see if they’re cooked. Gently stir the potatoes and let the pork rest for a few minutes before serving.

Appetizers / Main Dish / Photo Gallery / Side Dish

Grilled Pork Belly – Tocinho Assado

You may have seen grilled pork belly as a new trend in upscale restaurants but cooking pork bellies has been around in Portuguese cuisine for centuries.

Pork belly is not like regular bacon that you find in your supermarket. The pork is uncured and has no salt or smoky taste.

This method of grilling the pork in it’s natural state on the outdoor grill creates a crispy texture with  juicy flavor will make your mouth water!

You can find pork bellies at butcher shops but be sure to ask for uncured bacon. Have them slice it to about 1/4 inch thick.

Our family has been cooking this at every family picnic. Once your friends and family taste this pork they will go crazy for it and except it every time you have another cook out! It is perfect on a simple Papo Seco Portuguese roll or any crusty roll. You can also serve it as a main protein in you meal but eating it in a simple sandwich is my favorite way. Enjoy!

Ingredients:

2 pounds of uncured Pork Belly sliced to 1/4 inch thick

1 tablespoon of coarse sea salt or more to taste

2 cloves of crushed garlic (optional if like a garlicky taste)

Instructions:

Salt each pork belly slice heavily with the coarse salt. I prefer a natural flavor in the pork so I don’t use garlic, but I added it in the ingredient list for those that love a garlic.

Let the pork marinate for at least 1 hour or longer in the refrigerator to absorb the salt.

Cook on a very hot out door grill turning often. Keep the pork away from flames as it cooks and lower the heat if needed. The pork should be a golden color and slightly crispy.

Main Dish / Photo Gallery / Recipes

Presunto Stuffed Pork Loin

If you’re tired of the same old roast pork dish, try this recipe. It may look difficult but its pretty easy to make and tastes like a gourmet restaurant dish!

After the Holidays, I always have leftover cold cuts and cheeses so I’m always looking for ways to incorporate them into my regular recipes.

This recipe uses Presunto and cheese in the filling for salty smoky kick to the pork.

The pork is is also cooked in a caramelized onion and port wine reduction which adds a sweetness to balance the salt.

Serve the pork with my Roasted Brussels Sprouts & Potatoes.

This side dish recipe is great because the brussels sprouts and potatoes cook at the same time as the pork roast making it easy, and it saves cooking time.

Enjoy!

Ingredients:

1 (3 or 4) pound pork loin

3 slices of Presunto (prosciutto)

2 cups fresh spinach

3 sprigs of fresh parsley

2 cloves of garlic

3 slices of your favorite cheese

4 tbsp of olive oil

1/2 cup of bread crumbs

1/2 tsp salt

1 tsp garlic powder

1 tsp paprika

Caramelized Onions ingredients:

1 large onion sliced

1/2 cup red wine

1/2 cup vinho do porto (port wine)

2 tbsp butter

Instructions:

Mince the spinach, parsley and garlic and place in a small bowl.

Chop the presunto into small dices and add to the spinach mix.

Add the bread crumbs and 2 tbsp of the olive oil and toss well.

Gently butterfly the pork loin and spread out flat on a cutting board.

Spread the spinach stuffing mix evenly over the pork. Gently roll the pork and tie with trussing thread or use long skewers to hold the pork together.

Season the top of the pork with the salt, garlic powder and paprika. There is no need to season the inside of the pork since the presunto adds saltiness.

Place the pork in a saute pan and brown evenly in the remaining 2 tablespoons of the olive oil. Place the pork in a roasting pan

In the same saute pan, cook the onions for 1 minute to brown them.

Add the red and port wine, and the butter and cook until the wine is reduced by 1/2 and has thickened.

Poor the onion and wine reduction over the pork.

Cook at 350 degrees for 45 min – 1 hour until the pork reaches 165 degrees.

*At this point prep the Brussels Sprouts and Potatoes recipe to cook along with the pork if you desire.

Set aside to rest for 5 minutes before slicing.

 

 

Holiday Recipes / Main Dish / Photo Gallery / Recipes

Roast Pork Loin with Caramelized Onions and Carrots

This picture tells the story! You’re going to love the savory and sweetness from the Caramelized Onions and carrots. Enjoy!

Ingredients:

(1) 4 to 5 lb Boneless Pork Loin

1 1/2 tbsp Taste Portugal Seasoning 

2 large sliced onions

2 large carrots (cut into pieces)

1/4 cup olive oil

2 tablespoons butter

Instructions:

Season the pork and let it marinate for at least 1 hour or overnight in the refrigerator.

When ready to cook, top with the olive oil and 1/2 onions. Place remaining onions and  carrots around pork. Mix vegetables once in a while as they cook.

Roast the pork for about 1 hour and 15 minutes at 350 degrees. Remove from the oven and marinate with the onions and cooking liquid that has formed. Cook for another 15 minutes. Test for doneness using a thermometer.

When the temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving.

Serve with Portuguese Rice!

Main Dish / Photo Gallery / Recipes / Side Dish

Oven Fried Pork Chops and Stir Fry Cabbage

If you’ve wondered why pork and other meats are so tender at an Asian restaurant, here’s the reason why.

The secret is that they use a technique called velveting to tenderize the meat.

Velveting;  is soaking meat in an egg white and corn starch wash before cooking.

I don’t use the exact technique, in this recipe, but I soak the pork in egg wash for a few minutes to tenderize it.

The pork always comes out tender and juicy. I’ve made this recipe many times and I have never fried a pork chop again!

The stir fry cabbage retains all it’s nutrients and it’s easy to make while your pork is in the oven.

Enjoy!

 

Ingredients:

6 Pork chops (3/4″ center cut)

1 egg

1 + 1/2 cups of flavored bread crumbs

1/4 cup of all purpose flour

1 tsp salt

1 tsp garlic powder

1 tsp paprika

1/4 tsp pepper

Cabbage Ingredients:

1/2 of a small head of cabbage (Shredded into 1 inch strips)

1 small onion (sliced)

1 tbsp of olive oil

1/2 tsp of salt

Pepper to taste

 

Instructions:

Season the pork chops with the salt, garlic, pepper and paprika and let them marinate for at least 1 hour in the refrigerator or overnight.

When ready to cook, heat the oven at 350.

In a small bowl, beat the egg with a tbsp of water to make a light egg wash.

Place the bread crumbs and flour in a plastic bag or large bowl and mix well.

Dip each pork chop into the egg wash and let them sit for about 10 minutes.

Place them 2 at a time in the plastic bag with the breadcrumbs and shake well to generously coat.

Grease a medium flat baking sheet with a heavy coat of cooking spray or margarine and place the pork chops on pan.

Cook on the lower oven rack for 15-20 minutes until golden brown on the bottom.

Flip the pork chops over, and cook for another 15-20 minutes.

The pork should be golden brown but not over cooked or it will become dry.

 

Cabbage instructions:

While the pork chops are cooking the oven, place the olive oil and in a large skillet.

Add the onion and the cabbage, and cook on high heat for about 2 minutes stirring once in a while.

Lower the heat to medium and cook for about 5-10 minutes longer, depending on your preference for a well done or crunchy cabbage.