Portuguese Pork (Porco Frita á La Portuguesa)

Submitted by PhilH

"This comes from a friend of mine who lived in the Algarve region of Portugal. I once had this simple meal in a harbor-side restaurant and my friend gave me the recipe. Its been adapted a little quantity wise, to suit my taste. But friends love it."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 1⁄2 lbs pork loin or 1 1/2 lbs lean boneless pork
• 8 garlic cloves, chopped
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon bay leaf powder or 4 -6 whole bay leaves
• 1 teaspoon sea salt
• 1⁄4 teaspoon ground black pepper
• 1 lemon, juice of, whole
• 6 tablespoons olive oil
• 1⁄4 cup white wine (no more than a good splash)
• potato, qty (cut into small 1-inch cubes)

directions

1. 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.
2. 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.
3. 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.
4. For a less distinct flavor, lower the garlic and bay leaf quantities evenly.
5. Cooking time does not include marinading.

Reviews

[Mia 3]

Now were talking, this indeed is a great receipe,and very simple to. Try adding frish clams to it and let them simmer for 1min. mix into the meat and potatoes, sprinkle fresh coriander. you wil love it. Thanks again Brain

 

[Brian Holley]

I cooked this last night as promised, here is the review. I followed the recipe as written, but subbed pork fillet. The dish was very easy to prepare and cook. The lemon,and bays leaves were straight from my trees, the olive oil I produced from my own olives, two years ago. The olive oil was too strong in flavour and I would advise others to use a lower grade oil, so as not to spoil the dish. I found that the flavour was good. I strained the marinade and added the garlic pieces to the pan, we love garlic. To the juices I added another splash of wine and a spoon of flour, to make a sauce to serve with the dish, it went down well, served with fried green Italian peppers. Thanks for sharing this with us Phil, I will cook this again.

 

[steve]

fantastic