Best 5 Sovre Barriga Recipes
Sovre Barriga is a traditional Portuguese dish consisting of tender pork belly braised in white wine, garlic, paprika, and other spices. This flavorful dish is a staple of Portuguese cuisine and is often served with rice, potatoes, or bread.
In this article, we'll explore the delicious world of Sovre Barriga, providing you with three unique recipes that showcase the versatility of this classic dish. From a traditional Portuguese Sovre Barriga to a modern twist with a splash of beer, and even a vegetarian version featuring hearty tofu, we've got something for everyone.
Our first recipe, Sovre Barriga à Portuguesa, takes you on a culinary journey to the heart of Portugal. This classic recipe features tender pork belly simmered in a savory broth of white wine, garlic, paprika, and bay leaves. The result is a rich and flavorful dish that is sure to impress your family and friends.
Next up, we have Sovre Barriga com Cerveja, a delightful variation that adds a malty depth of flavor to the dish. In this recipe, pork belly is braised in a combination of white wine and beer, along with aromatic spices like cumin and coriander. The result is a complex and satisfying dish that pairs perfectly with a cold glass of beer.
Last but not least, we present Sovre Barriga Vegetariano, a plant-based take on this classic Portuguese dish. This recipe features hearty tofu braised in a flavorful broth of vegetable stock, white wine, and spices. The tofu absorbs all the delicious flavors of the broth, resulting in a satisfying and protein-packed dish that is sure to please vegetarians and meat-eaters alike.
So, whether you're a seasoned home cook or just starting out, we invite you to explore the delightful world of Sovre Barriga. With our three unique recipes, you'll be able to create this classic Portuguese dish in your own kitchen and enjoy its delicious flavors with your loved ones.
CABBAGE BARLEY SOUP
My neighbor had an abundance of cabbage, so a group of us had a contest to see who could come up with the best cabbage dish. My vegetarian cabbage soup was the clear winner-they ate the whole pot! -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Time 6h30m
Yield 8 servings (3 quarts).
Number Of Ingredients 11
Steps:
- Place first 8 ingredients in a 5- or 6-qt. slow cooker. Add cabbage. Cook, covered, on low until lentils are tender, 6-8 hours., Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 197 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 678mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
SOBREBARRIGA (COLOMBIAN FLANK STEAK)
This Colombian dish has the true flavors of the area. For some reason butchers here in the U.S.of A. have quit cutting Flank Steak and are pushing Sirloin, etc (A more expensive cut of meat). When i can't find the flank steak, I will use the Skirt Steak intended for use with fajitas.
Provided by Witch Doctor
Categories Steak
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the meat overnight with the salt, pepper, vegetable oil, onions, celery, garlic, and tomatoes.
- The next day, heat 3 tsp oil over high heat in a heavy Dutch oven and add the steak; brown it quickly on all sides without burning.
- Transfer the steak to a plate and sauté the vegetables until they are soft but not brown.
- Return the meat to the Dutch oven. Pour in the water and beer and bring to a boil.
- Cover the Dutch oven and cook slowly for about two hours until the meat is tender. The last hour of cooking add the final ½ tsp of salt and the 1 tsp of ground cumin.
- Finally remove the flank steak and put on an oven-proof plate. Top with onions, etc., and brown under the broiler.
Nutrition Facts : Calories 509.6, Fat 25.9, SaturatedFat 8.7, Cholesterol 154.2, Sodium 1309.6, Carbohydrate 11.3, Fiber 2, Sugar 4.3, Protein 50
SOVRE BARRIGA
This is a Colombian dish that my Mother-in-law taught me. Her version is a little different, but I changed it to suit my busy family's lifestyle. Make rice and serve the gravy on top. It's delicious!
Provided by Chris
Categories Colombian Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a pressure cooker and brown meat on both sides. Add onions, tomatoes, potatoes and garlic. Pour in broth and beer, and bring to a boil over medium-high heat. Place top on securely, and put pressure disc on top.
- Cook in pressure cooker 35 minutes. Turn off and wait for pressure to release.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 31.6 g, Cholesterol 47.7 mg, Fat 13.4 g, Fiber 4 g, Protein 22.6 g, SaturatedFat 5 g, Sodium 380.3 mg, Sugar 3.6 g
SOBREBARRIGA A LA BRASA(COLOMBIAN STYLE FLANK STEAK)
I ate this before I knew how it was made and I never would have guessed that it was a sort of pot-roasted grilled flank steak. It's always served with Aji (I have a recipe for this hot sauce -- #170433) on the table.
Provided by Chef Kate
Categories Steak
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, combine everything but the steak and bring to a boil.
- Add the meat, lower the heat, cover the pan, and simmer till very soft and tender--about 1 and 1/2 hours, depending on the thickness of the meat.
- Pre-heat the broiler or prepare a charcoal fire.
- Drain the meat welland grill it over charcoal or under the broiler, turning once, and just long enough and to heat it and give the outside a crispy texture.
- Note: The meat can be cooked on the stove in advance as long as it is brought to room temperature before being grilled.
Nutrition Facts : Calories 410.2, Fat 19, SaturatedFat 7.8, Cholesterol 93, Sodium 709, Carbohydrate 5.3, Fiber 0.7, Sugar 1.6, Protein 48.8
SOBREBARRIGA A LA BRASA (FLANK STEAK COLOMBIAN-STYLE)
Provided by Bryan Miller
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large pot, combine beer, onion, cumin, salt, cayenne pepper and green pepper. Add the water, and bring to a boil. Add the meat, lower heat, cover and braise the meat until it is very soft and tender - about 1 1/2 to 2 hours, depending on thickness.
- Drain the meat well, and grill it over a charcoal fire or under a broiler just to heat it and impart a crispy texture. Serve with aji pique on the side.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 8 grams, Sodium 872 milligrams, Sugar 2 grams
Tips:
- Choose the right cut of meat: The best cut of meat for sobre barriga is the pork belly. It is a fatty cut of meat that is very flavorful and tender when cooked properly.
- Marinate the meat: Marinating the meat in a mixture of spices, herbs, and citrus juices will help to tenderize the meat and infuse it with flavor.
- Cook the meat slowly: Sobre barriga is a tough cut of meat, so it needs to be cooked slowly in order to break down the connective tissue and make it tender.
- Use a variety of cooking methods: Sobre barriga can be cooked in a variety of ways, including braising, roasting, and grilling. Each cooking method will produce a different flavor and texture.
- Serve with a variety of sides: Sobre barriga is a versatile dish that can be served with a variety of sides, such as rice, beans, potatoes, and vegetables.
Conclusion:
Sobre barriga is a delicious and flavorful dish that is perfect for any occasion. With its tender meat and variety of cooking methods, it is a dish that everyone will enjoy. So next time you are looking for a new and exciting recipe, give sobre barriga a try.
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