Tagged: Portuguese pork

Main Dish / Recipes / sandwich

Portuguese Festa Food: Bifanas da Festa |Pork Sandwich

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!

Taste Portugal Seasoning

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.

Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes / Traditional customs

Carne Vinha d’alhos – Garlic Wine Marinated Pork

In the Island of Madeira, during the family reunion on Christmas Eve it is customary to have chicken broth, apart from other meat dishes. Also, families usually drink the typical homemade tangerine, orange and anise liqueurs or even a glass of Madeira Wine.

On Christmas Day, a dish of Vinho d’ Alho,  pork loin marinated in wine is served.

Ingredients:

2 pounds of pork loin (with some fat cut into 2 inch cubes)

1 cup of red wine vinegar

1 cup of dry white wine

2 tablespoon of kosher salt

10 garlic cloves (chopped)

3 Bay leaves

1 teaspoon black Pepper

1 teaspoon dried red pepper flakes

1 teaspoon of paprika

1/4 cup olive oil

Preparation:

Cut the meat in cubes and season with salt. Let marinate for 12 hours. Make marinade with the vinegar, wine, garlic, bay leaves, pepper, pepper flakes, paprika and 1/4 cup of the olive oil.

Place the meat in the marinade for at least three days in the refrigerator. The traditional way is to marinate in a food safe clay pot but you can use a ceramic bowl or plastic bag.

Drain the meat from the marinade and cook in hot heavy skillet in a little olive oil. Cook in batches until browned on all sides and fully cooked.

The traditional way to serve the pork is with crusty bread that has been fried in the same pan using any leftover oil.

Serve with bread, potatoes, or rice.

 

 Image credit: portuguesefoodrecipes.com

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.

 

 

Main Dish / Photo Gallery / Recipes / Side Dish

Spicy Portuguese Pulled Pork & Cabbage

 

 

I love pulled pork but I’m not a fan of Barbeque sauce so I came up with a Portuguese version.

This recipe is a crowd pleaser for your next party or family gathering. What a great way to warm up on a cold winter day!

My family loves Polish Perogies so I add them to the recipe, but this is optional.

Don’t you love the American Melting Pot of Cuisine?  I used the Southern, Polish, and Portuguese influences in this dish.

It’s very easy to make. You put the pork shoulder with all the ingredients in the oven and 6 hours later your meal is done!

I serve the pulled pork on Portuguese rolls, Pao Caseiro, or Pao Milho of course! Enjoy the recipe.

 

 

Ingredients:

1 large uncooked pork shoulder

2 large sliced onions

2 large carrots cut in half

3 cloves garlic

1 bay leaf

1 tsp cumin

2 cups (Sagres Beer) – or any Dark Beer

 

1 jar of Jalapeno, Chipolte, or any favorite (hot) peppers

2 tbsp  Piri Piri sauce

1 tbsp salt or more to taste

1 tbsp pepper or more to taste

1 large head of cabbage cut into wedges

1 package of any flavor Perogies (optional)


Instructions:

Wash and dry the pork. (Remove Skin if desired) Season with desired salt and pepper. Add all ingredients into a large covered Dutch Oven. I use my turkey roaster which has a lid.

Cook at 300 degrees for 5 hours. During the last half hour add the cabbage and cook until the cabbage is tender. Remove the excess grease from the pan but leave the cabbage in the pan.

Remove the pork and trim off all the fat. Shred the meat using 2 forks and place it back into the pan with the cabbage. (Add Perogies if desired) Cook for about 15-20 minutes to absorb the seasonings in pan.

Serve with Portuguese Roast Potatoes if desired. If you want to serve the pork the next day, let pork cool and store in refrigerator. Enjoy!