Carne de porco à Portuguesa, which has its roots in Algarve (carne de porco à alentejana), is enjoyed all around Portugal (since its origin, in the XV century), as well as abroad. Prove of it are the innumerous variants, adaptations and recreations of this dish that can be found on the internet.
According to the legend, this dish comes up during the reign of D. Manuel I and is somehow connect with his religious policy which led to the conversion of many non-Christians. Since pork meat is a forbidden food for Jews and Muslins, its consumption by the new-Christians (recently converted) would be prove of their renounce to old religious convictions.
But as to what brought us here…
Despite the many variants, almost all of carne de porco à Portuguesa variants available hold the same backbone: marinated pork meat (2h-24h), fried in fat (lard or olive oil), to which fried potato are added and sprinkled with pickles and coriander.
For the original version, simply add the clams after the meat is cooked and let them open (it should take 5min). These should have rested previously on cold and salted water to ensure that all the sand in their interior is released.
Our customers feedback to carne de porco à Portuguesa couldn’t be more positive: it is a simple dish, of rich colors and textures and, above everything else, full of flavor!
Come check it for yourself and enroll on our Traditional Portuguese Cooking Class.
Get ready to impress your family and friends back at home!
Carne Porco à Portuguesa (Pork Meat Portuguese Style)
Equipment
- Frying pan
Ingredients
- 800 g pork meat diced (leg)
- 800 g potatoes diced
- 200 ml white wine
- 3 cloves garlic minced
- 2 tbsp sweet pepper paste
- 1 tbsp olive oil
- 2 bay leaves
- lard as needed
- 3 tbsp pickles chopped
- 3 tbsp coriander chopped
- 1 lemon
- salt as needed
- pepper
Instructions
- Dice the pork into 3cm cubes;
- In a bowl, mix the meat, minced garlic, sweet pepper paste, olive oil, white wine,and bay leaf together with a pinch of salt and pepper. Let it rest for 6 to 24 hours;
- Peel the potatoes and dice them into 2cm cubes. Leave them to rest in cold water to remove part of the starch;
- After drying the potatoes, fry them in oil and reserve.
- Melt the lard in a frying pan and fry the pork meat;
- Turn off the heat, add the chopped pickles and the potatoes;
- Sprinkle with the chopped coriander and squeeze the lemon on top.