Best 2 Portuguese Pork Porco Frita á La Portuguesa Recipes

Embark on a culinary journey to Portugal with our tantalizing pork dish, Porco Frita à Portuguesa. This flavorful dish showcases succulent pork marinated in a blend of aromatic herbs, spices, and zesty citrus. Savor the crispy, golden-brown exterior that gives way to tender, juicy meat infused with a burst of Portuguese flavors. Accompany this delightful pork with a medley of side dishes, including fluffy rice, sautéed vegetables, and a refreshing tomato-cucumber salad. Indulge in the authentic taste of Portugal with our comprehensive recipes that cater to various dietary preferences. Discover the traditional Porco Frita à Portuguesa recipe, a gluten-free variation, and a healthier alternative using leaner pork cuts. Each recipe is meticulously detailed, providing step-by-step instructions to ensure a perfect culinary experience.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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

Tips:

Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for this dish because it is flavorful and has a good amount of fat. Pork loin can also be used, but it is a leaner cut, so be sure to cook it carefully to avoid drying it out.
Marinate the pork: Marinating the pork helps to tenderize it and add flavor. The marinade in this recipe is made with garlic, paprika, cumin, oregano, and white wine. You can also use other ingredients, such as olive oil, lemon juice, or orange juice.
Cook the pork slowly: Pork shoulder is a tough cut of meat, so it needs to be cooked slowly to tenderize it. Braising is a great way to cook pork shoulder because it involves simmering the meat in a liquid. This method helps to break down the connective tissue in the meat and make it fall-apart tender.
Serve with rice and vegetables: Portuguese pork is traditionally served with rice and vegetables. Rice is a good way to soak up the flavorful sauce from the pork. Vegetables, such as potatoes, carrots, and green beans, are also a good accompaniment to this dish.

Conclusion:

Portuguese pork is a delicious and flavorful dish that is perfect for a special occasion or a casual weeknight meal. The pork is marinated in a flavorful blend of spices and then braised until it is fall-apart tender. Serve it with rice and vegetables for a complete meal that everyone will enjoy.