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A savoury pork recipe is always welcome

Elvis Elvis

A well prepared pork recipe is usually tasty. Some even say that pork is probably the most delicious meat of all. But pork is more than that. It’s also rich in nutrients as it contains iron, magnesium, phosphorous, potassium, zinc as well as vitamins B12 and B6. Also, nowadays pork has much less fat than two decades ago which makes it the leanest of all meats. In short, pork, also known as the white meat, is plausibly the healthiest of all meats.

Enjoy a Portuguese pork recipe.

Portuguese Pork Cutlets (Bifanas)

Ingredients

1 and 1/2 lb (700g) of boneless pork cutlets cut very thin, 1 and 1/4 cups of dry white wine 1/4 cup of white vinegar 2 minced garlic cloves, 1 crumbled bay leaf, 1/2 tea spoon of paprika, 1/4 tea spoon of crushed black pepper, 1/4 tea spoon of whole cloves, 1/4 tea spoon of piri-piri sauce or tabasco sauce, 2 table spoons of margarine.

Preparation

Rinse the pork cutlets and then pat dry with paper towels. Place pork in a large heavy plastic bag and place in a large bowl. In a mixing bowl, combine one cup of the wine, the vinegar, garlic, bay leaf, 1/4 tea spoon of the paprika, pepper 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 margarine, then cook pork in batches in hot margarine. 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 paprika (1/4 tea spoon) 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. This pork recipe fills the house with an incredible aroma.

A pork recipe from the province of Alentejo, south of Portugal.

Pork from Alentejo (Porco a Alentejana)

Ingredients

300 ml (10 oz) of white wine, 3 finely chopped garlic cloves, 1 tea spoon of paprika, 1 clove, 1 bay leaf, salt and pepper, 450g (1 lb) of pork loin cut into 1 inch (2.54 cm) cubes, 450g (1 lb) of pork leg cut the same way, 110g of margarine or 2 to 4 table spoons of butter, 1 tea spoon of concentrated tomato paste or 1 soaked and mashed sun-dried tomato, 2 table spoon of olive oil, 1 finely chopped large onion, 2 chopped sprigs of parsley, 675g (1 and 1/2 lb) of small clams.

Preparation:

Marinate the meat 4 to 5 hours. Drain meat, reserving marinade and fry gently in margarine until golden brown all over. Strain the marinade and add to pan. Cover and boil with the meat until it is very tender and the sauce is reduced by half. Meanwhile, make another sauce with the tomato paste, oil, onion, parsley, salt and pepper, simmering it on low heat for 6 to 8 minutes. Add the clams and simmer until they open (discard any that do not open). Shake the pan and transfer contents to the top of the meat. Cover. Simmer gently for 3 mins and serve in same pan. This is a traditional pork recipe.

This pork recipe goes well with fried potatos

Portuguese Liver with Bacon (Iscas com Toucinho Entremeado)

A savoury pork recipe is always welcome

Ingredients

1/2 cup of dry red wine, 1 table spoon of red wine vinegar, 1/4 tea spoon of salt, a dash of pepper, 3 finely chopped garlic cloves, 2 crumbled bay leaves, 1 lb of pork liver, sliced about 1/2 inch or less (1 cm) thick, 1 table spoon of olive oil, 4 slices of bacon cut into 1 inch (2.54 cm) pieces, minced parsley.

Preparation:

Mix wine, vinegar, salt, pepper, garlic and bay leaves. Pour over liver in shallow glass or plastic dish. Cover and refrigerate one hour. Drain liver. Strain. Reserve wine mixture. Pat liver dry. Heat oil in 12 inch (30 cm) skillet until hot. Fry bacon in oil over medium heat until crisp. Remove with slotted spoon and drain. Cook pork liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter. Keep warm. Drain fat from skillet. Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits. Reduce heat. Simmer uncovered until liquid is reduced to about 1/4 cup. Pour sauce over liver. Sprinkle with bacon and parsley. Serve the dish with either pan fried or boiled potatos.