Carne De Porco A Portuguesa Portuguese Pork Meat Recipes

Steps:

• 1. Cut meat into 1 inch cubes. Place meat in a large mixing bowl. Add salt, hot sauce, garlic, bay leaf and a half cup of wine.
• 2. Stir. Then, let marinate for a minimum of one hour.
• 3. Peel and cut your potatoes into 1" pieces. Heat oil to 350 degrees and fry your potatoes until golden and crisp. Set aside in a bowl lined with a paper towel. Season with a little salt.
• 4. Next, add 1/4 cup oil to a preheated skillet over high heat. Add your onions. Cook for one minute. Add the marinated meat mixture. Brown the cubed pork on all sides and allow to cook for about 5 minutes.
• 5. Add the remaining wine, boullion, and half cup water. Add additional hot sauce to taste, if needed.
• 6. In small bowl, mix 1/2 cup water with the corn starch and stir until the corn starch is dissolved. Add the cornstarch to your pan, and let cook for another 5 minutes until the liquid is thickened.
• 7. Add you potatoes to your pan and let sit for 2 minutes before serving.

Steps:

• 1. In a large bowl, season pork with; salt, garlic, bay leaf, paprika, cumin, red pepper, 1/2 cup of the wine.
• 2. Stir well and let marinate for at least 2 hours or leave overnight.
• 3. Before you begin cooking the pork, fry potatoes in hot oil until golden brown, season with sea salt and set aside.
• 4. Place clams in a bowl with cold water and 1 tsp sea salt. Let them sit for about 1/2 -1 hour in refrigerator so they let the sandiness out of them.
• 5. Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions. Cook for about 1 minute then add the drained, marinaded pork mixture, (save the liquid). Let meat brown on all sides and cook for about 5 minutes.
• 6. Rinse and dry clams and add to the pork with 1/2 cup of wine and the leftover marinade. (Add more wine if desired to make more sauce) Cover and cook on med heat until the clams open. Taste the pork and add more salt or Tabasco sauce if desired. Add the potatoes into the pork.
• 7. Add pickled vegetables and chopped cilantro for garnish.

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.

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.

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!