Best 3 Portuguese Pork With Red Peppers Recipes
**Unveil the Enticing Flavors of Portuguese Pork with Red Peppers: A Culinary Journey into Authentic Portuguese Cuisine**
Embark on a tantalizing culinary adventure with our Portuguese pork with red peppers, a delectable dish that captures the essence of traditional Portuguese flavors. This savory masterpiece showcases tender and succulent pork, slow-cooked to perfection in a vibrant sauce made from sweet red peppers, garlic, and a touch of paprika. The result is a symphony of flavors that dances on your palate, leaving you craving more.
Our collection of recipes offers a variety of options to suit every taste and skill level. Whether you're a seasoned cook or just starting out, we have something for everyone. From the classic Portuguese pork with red peppers to variations that incorporate different ingredients and cooking techniques, our recipes provide a comprehensive guide to this beloved dish.
Indulge in the simplicity of our traditional Portuguese pork with red peppers recipe, where the flavors of pork, red peppers, and garlic take center stage. Craving something with a bit more depth? Try our version with added chorizo or bell peppers for an extra layer of smokiness and sweetness. And for those who love a bit of spice, our piri piri pork with red peppers recipe delivers a delightful kick of heat.
Explore the versatility of this dish with our slow-cooker Portuguese pork with red peppers recipe, perfect for busy weeknights or effortless entertaining. Or, if you're short on time, our quick and easy skillet version offers a speedy yet equally satisfying meal.
No matter which recipe you choose, you'll be rewarded with a flavorful and satisfying dish that embodies the spirit of Portuguese cuisine. So, gather your ingredients, fire up your stove or slow cooker, and let's embark on this culinary journey together!
PORTUGUESE PORK ALENTEJANA
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
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)
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
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
PORTUGUESE PORK RAGOUT WITH SWEET PEPPERS
A robust dish flavored with paprika, cumin, lemon and garlic. Wonderful over egg noodles or rice or mashed potatoes!
Provided by yooper
Categories Stew
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Trim the pork tenderloins of excess fat and cut into 1-inch cubes.
- In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat.
- When hot, add the shallot, garlic and bell peppers.
- Sauté 10 minutes, until very soft.
- Remove from the pan.
- Put the remaining teaspoon oil in the pan and heat.
- Add the pork and brown.
- Stir in the paprika, ground cumin, cumin seeds and salt; stir 1 minute.
- Put the shallot, garlic and peppers back into the pan.
- Add the broth, wine and lemon slices.
- Cover and simmer 20 to 25 minutes, or until the pork is cooked through and tender; stir occasionally.
- Remove the lemon slices.
- Add fresh lemon juice, pepper, cilantro and almonds if using.
- Serve the ragout with rice or egg noodles.
Nutrition Facts : Calories 465.2, Fat 15, SaturatedFat 4.2, Cholesterol 202.9, Sodium 361.7, Carbohydrate 7.9, Fiber 1.9, Sugar 3.3, Protein 66
Tips:
- Choose the right cut of pork: For this dish, pork shoulder or pork butt is the best choice. These cuts are well-marbled and will become tender and flavorful when slow-cooked.
- Sear the pork before braising: Searing the pork before braising helps to develop a nice brown crust and lock in the juices. This will give the dish a more flavorful and appealing appearance.
- Use a variety of peppers: This recipe calls for a combination of bell peppers and chili peppers. You can adjust the ratio of peppers to suit your taste preferences. If you like it spicy, add more chili peppers. If you prefer a milder dish, use more bell peppers.
- Don't skimp on the garlic and paprika: Garlic and paprika are essential spices for this dish. They add a lot of flavor and depth to the sauce.
- Simmer the pork until it is fall-apart tender: This dish is best when the pork is cooked until it is very tender. This will take at least 2 hours, but it is worth the wait.
- Serve the pork with rice or potatoes: This dish is traditionally served with rice or potatoes. You can also serve it with pasta or your favorite bread.
Conclusion:
Portuguese Pork with Red Peppers is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and flavorful, and the sauce is rich and slightly spicy. This dish is sure to be a hit with your family and friends.
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