PORTUGUESE PAPRIKA RECIPES

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SLOW-COOKED SPICY PORTUGUESE CACOILA RECIPE: HOW TO MAKE IT



Slow-Cooked Spicy Portuguese Cacoila Recipe: How to Make It image

You're probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. A mixture of beef roast and pork can be used. —Michele Merlino, Exeter, Rhode Island

Provided by Taste of Home

Categories     Lunch

Total Time 06 hours 20 minutes

Prep Time 20 minutes

Cook Time 06 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 11

4 pounds boneless pork shoulder butt roast, cut into 2-in. pieces
1-1/2 cups dry red wine or reduced-sodium chicken broth
4 garlic cloves, minced
4 bay leaves
1 tablespoon salt
1 tablespoon paprika
2 to 3 teaspoons crushed red pepper flakes
1 teaspoon ground cinnamon
1 large onion, chopped
1/2 cup water
12 bolillos or hoagie buns, split, optional

Steps:

  • Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.

Nutrition Facts : Calories 489 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 1075mg sodium, CarbohydrateContent 38g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 34g protein.

TRADITIONAL PORTUGUESE BIFANA RECIPE - WE TRAVEL PORTUGAL



Traditional Portuguese Bifana Recipe - We Travel Portugal image

The bifana is a traditional Portuguese sandwich that comprises of a bread roll filled with marinated pork cutlets. The secret is in the marinade and how its cooked! This is a traditional Portuguese Bifana recipe that you can make at home! Read our recipe, to get the authentic taste of Portugal!

Provided by Annie Souza

Categories     Lunch, Snack

Prep Time 010 minutes00S

Cook Time 020 minutes00S

Number Of Ingredients 10

Pork cutlets
4 white crusty bread rolls
1tsp of sweet paprika
1/2 tsp red chilli flakes
3 crushed garlic cloves
2 bay leaves
200ml dry white wine
2 tbsp lard
2 tbsp butter
1 tbsp olive oil

Steps:

  • Let’s start by tenderizing our pork cutlets. For that you can use a meat tenderizer or even a rolling pin to gently pound the pork cutlets one by one, both sides.
  • Place the cutlets in a bowl. Season it with salt and pepper and then add the remaining marinade ingredients rubbing it into the meat. Make sure that everything is in contact with the pork. Cover the bowl with cling film and put it in the fridge for at least 4 hours or ideally overnight.
  • Put a frying pan over medium heat and add the fat: lard, butter and olive oil. Once the mixture is hot, gently place in our pork meat, keeping the marinade aside. You may be thinking we are using too much fat but don’t worry, the idea here is to slowly ‘confit’ the pork instead of frying it like you would normally do with a steak.
  • Once the oils start bubbling (about 5-8 minutes) flip the pork and add to the frying pan its marinade, including the garlic.
  • Occasionally stir and flip the pork until the garlic cloves are cooked (it will become a puree when you squeeze it with a fork). Let the sauce reduce a little bit more.
  • Meanwhile, cut open the bread and quickly toast it, we want it still soft inside.
  • Now it’s time to put it all together. Glaze both sides of the bread with the juicy pork sauce then add a steak. Serve it with mustard, our favourite one is an English mustard.

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