ith paper towels.
Place pork in a large heavy plastic
nto 3/4 \" pieces. Toss pork, garlic lemon juice,salt, cumin
Heat 2 tablespoons olive oil in a pot and brown pork in bunches. Set aside.
Add the onion to the pan and cook for 4 minutes, add garlic, chili, paprika.
and bay leaves and cook for three more minutes. Then stir in tomatoes, wine and stock and bring to the boil.
Add the pork and chopped chorizo and cook covered for 45 minutes until the pork is tender.
Add the clams then cover and cook for 5 minutes more until clams open. Stir coriander through stew and serve immediately with rice.
ith a mallet, flatten the pork medallions to 1/4 inch
Trim the pork tenderloins of excess fat and
Cut pork into small slices. Add all
ours, turning occasionally.
Drain pork; reserve marinade. Pat cubes completely
oth sides.
Add the pork chops and do not flip
Step 1: Rub salt to pork bones, then clean and scald
Brown pork chops on both sides.
Put to one side.
Place all other ingredients in casserole.
Pour 1 1/2 cups mushroom soup over vegetables.
Next, place pork chops on top as well as pan drippings.
Place remaining 1/2 cup of soup over top.
Cover with aluminum foil in 350\u00b0 oven for 1 1/2 to 1 3/4 hours.
Remove foil and continue to cook for another 1/2 to 3/4 hour.
To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.
Brown pork in hot skillet until nice
nto chunks.
Combine the pork, wine, vinegar, garlic, marjoram and
Season flour with salt, pepper and paprika.
Roll tenderloin in seasoned flour.
Saute pork in butter until golden brown.
Add sliced onions and mushrooms.
Saute for a minute or two.
Add wine and rosemary.
Cover and cook over low heat for 45 to 60 minutes, or until done.
Add lemon juice and parsley just before serving.
Prepare Portuguese-Style Paste (see recipe I posted).
Place pork chops in
p olive oil. Sprinkle the pork generously with salt and brush
Whisk salt, black pepper, paprika, and garlic powder together in a small bowl until seasoning is well-mixed. Rub seasoning mixture onto pork loin to coat completely; place loin in a slow cooker.
Whisk cola and ketchup together in a bowl; stir in liquid smoke. Pour cola mixture over pork.
Cook on Low for 6 to 7 hours (or cook on High for 3 to 4 hours). Shred pork using two forks; serve pulled pork on Portuguese rolls.
ig bowl, mix the ground pork, half the chopped garlic, half
Slice hot dogs and Portuguese sausage diagonally into 1-inch pieces.
Slice each bacon into 7 to 8 pieces.
In glass casserole, mix beans, water, ketchup, mustard, sugar and pepper.
Add hot dogs, sausage and bacon.
Stir to mix; cover.
Bake in preheated 350\u00b0 oven for 1 hour.
Serve hot.
inutes. Add the beans, salt pork, Linguica, ham hocks, corned beef