Portuguese Pork Porco Frita á La Portuguesa Recipes

PORTUGUESE PORK (PORCO FRITA á LA PORTUGUESA)

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 FRIED POTATOES / BATAS A PORTUGUESA

Steps:

• Slice the peeled potatoes into thin rounds, about 5- 10 mm (approx 1/4 inch) thick.
• Heat the butter and oil in a pan and cook the potatoes slowly on a low heat until cooked though and golden brown. ( this can take 30 minutes to 1 hour depending on the type of potato used).
• Cooking on a low heat ensures an even golden brown colour and less little burnt bits.
• Once cooked though, add the salt, pepper and parsley and mix well though the potatoes.
• Transfer to a heated serving dish and serve immediately with additional parsley for garnish if desired.

PORTUGUESE FRIED POTATOES (BATATAS A PORTUGUESA)

Steps:

• In a heavy 10-12 inch skillet, melt the butter and olive oil over med. heat.
• When the foam begins to subside, add the potatoes.
• Turning them frequently with a metal spatula, cook for 15 minutes or until they are tender and golden brown.
• Season with salt and a few grindings of black pepper, then transfer to a heated bowl or platter and serve at once, sprinkled with parsley.

PORTUGUESE PORK ALENTEJANA

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.

PORTUGUESE PORK WITH WINE AND GARLIC (CARNE DE VINHO E ALHOS)

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!

TILAPIA A LA PORTUGUESA

Steps:

• Preheat oven to 375º.
• Place fillets in a baking dish.
• Brush with olive oil and season with salt and pepper.
• Layer vegetables over fish, and add wine if using.
• Season veggies with salt and pepper to taste.
• Cover baking dish tightly with foil.
• Bake 25-30 minutes or until fish flakes easily with a fork, and veggies are tender.
• Another way to do this is to pan fry the fish in a little olive oil, sautee the vegetables until tender and spoon the sauce over the fish.
• I just think that the oven is easier.
• Garnish with fresh chopped parsley.