Looking for a specific portuguese recipe?!
Looking for a specific portuguese recipe?
I had recently went out to eat with a friend of mine to a portuguese/american restaurant. She had a dish that was a portuguese recipe. but we both forgot the name. It had pork, pickles, and potatoes (home-fry style), It also was served with a lot of juice. I dont think it was a stew. I believe the name started with a "P" and had three syllables. But we cant think of it. If anyone knows the name and recipe, It would be greatly appreciated. Thanks.
Answers:
I think you are probably referring to pimientos rather than pickles.
This may be the recipe you are looking for then...
BIFANA:
Ingredients:
1 1/2 lbs boneless pork cutlets, cut very thin
1 1/4 cups dry white wine, divided
1/4 cup white wine vinegar
2 cloves garlic, minced
1 bay leaf, crumbled
3/4 teaspoon pimientos, paste divided (available in Portuguese food stores)
1/2 teaspoon spanish paprika, divided
1/4 teaspoon whole black peppercorns, crushed
1/4 teaspoon whole cloves
1/4 teaspoon piri-piri, sauce (or Tabasco sauce, if necessary)
2 tablespoons lard
METHOD:
Rinse the pork cutlets and then pat dry with paper towels.
Place pork in a large heavy plastic bag (like a freezer ziploc bag) and place in a large bowl.
In a mixing bowl, combine one cup of the wine, the vinegar, garlic, bay leaf, 1/2 tsp of the pimento paste, 1/4 tsp of the paprika, peppercorns, cloves and piri-piri sauce.
Pour this over pork, make sure all meat is coated, and seal the bag.
Refrigerate for several hours or overnight, turning bag over in bowl frequently. Bring meat to room temperature before cooking.
To cook, remove pork from marinade and lightly pat pork dry with paper towels. Heat a skillet over medium-high heat and melt lard, then cook pork in batches in hot lard; if your pork is thin it will likely only take a minute per side, at the most.
When all the pork has been sauteed, drain off the fat and add the remaining wine (1/4 cup), remaining pimento paste (1/4 tsp), remaining paprika (1/4 tsp) to the skillet, as well as salt and pepper to taste.
Bring this to a boil, stirring the pan to get up any brown bits.
Return all the pork to the skillet, reduce heat to low, and cook for about another minute. Serve with Portuguese potatoes.
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PORTUGUESE POTATOES
Ingredients:
3 cups water
2 tablespoons red wine vinegar
3 tablespoons smoked paprika
1 teaspoon sugar
1 teaspoon salt
1 tablespoon fresh ground pepper
1 medium Spanish onion, sweet onion, chopped
1 large tomato, seeded and chopped
3 tablespoons chopped fresh parsley
4 large baking potatoes, scrubbed and cut into 2-inch chunks
1 lb smoked sausage, thinly sliced, can use chorizo
METHOD:
Preheat oven to 375 degrees F. Pour water into a roasting pan. Add vinegar. Sprinkle paprika and sugar over the water and mix, removing the lumps. Add salt, pepper, onion, tomato, parsley, potatoes, and sliced sausage. Mix well.
Bake UNCOVERED at 375 1 1/2 - 2 hours. Stir once after 1 hour. The potatoes will have a nice red color when they are done.