PORTUGUESE PORK WITH RED PEPPERS
One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.
Provided by Stuart Miller
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
- With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
- Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
- Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
- Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g
WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)
Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.
Provided by Cali-Chef
Categories World Cuisine Recipes European Portuguese
Time P2DT40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
- Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
- Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g
PORTUGUESE PORK ALENTEJANA
An original Portuguese recipe with pork and clams.
Provided by John Pacheco
Categories World Cuisine Recipes European Portuguese
Time 7h10m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 11.9 g, Cholesterol 73.7 mg, Fat 11.9 g, Fiber 1.5 g, Protein 28.3 g, SaturatedFat 3.6 g, Sodium 1297.8 mg, Sugar 2.5 g
BAKED PORK RIBS WITH LEMON
Want to make a simple lunch for the whole family? This baked pork ribs recipe flavored with lemon is perfect for the occasion! Has excellent presentation, it's a simple and very tasty recipe. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Pork ribs, lemon juice, olive oil, onion HOW TO MAKE BAKED PORK RIBS WITH LEMON: Place the pork ribs on a baking dish and season with lemon juice, sliced onion, salt, nutmeg, paprika, unpeeled crushed garlic and olive oil. Garnish with lemon slices and bake until golden, about 1 hour and 30 minutes. Occasionally, drizzle the ribs with the sauce. Turn off the oven and serve the pork ribs with fries.
Provided by Pedro Barbosa
Categories Meat, Recipes, Videos
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 180ºC (350ºF).
- Place the pork ribs on a baking dish and season with lemon juice, sliced onion, salt, nutmeg, paprika, unpeeled crushed garlic and olive oil. Garnish with lemon slices and bake until golden, about 1 hour and 30 minutes. Occasionally, drizzle the ribs with the sauce.
- Turn off the oven and serve the pork ribs with fries.
Nutrition Facts : Baked pork ribs with lemon Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 1044 Total Fat 77 g(99%) Saturated Fat 22.5 g(113%) Cholesterol 309 mg(103%) Sodium 220 mg(10%) Total Carbohydrate 4 g(2%) Protein 80 g
ROASTED PORK CHOPS WITH LEMON
Want to prepare a different and delicious pork chops recipe? This roasted pork chops with lemon is a simple recipe to prepare and despite having few ingredients, the spices mixed in the meat and the lemon juice makes this recipe very pleasant and quite tasty! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email INGREDIENTS FOR THIS RECIPE Here you'll find all the ingredients needed to make this recipe: ● Pork chops ● Lemon juice ● Nutmeg ● Garlic ● Olive oil ● Paprika ● Pepper ● Bay leaf ● Salt Below you'll find the correct measurement of all ingredients and the step-by-step guide for this recipe. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); HOW TO MAKE ROASTED PORK CHOPS WITH LEMON: Place the chops on a baking dish and season with lemon juice, salt, pepper, nutmeg, paprika, sliced garlic and bay leaves. Let marinate for about 1 hour. Drizzle the chops with olive oil and bake until golden, about 1 hour. Occasionally, drizzle the chops with the sauce. Turn off the oven and serve the chops with fries or white rice.
Provided by Pedro Barbosa
Categories Meat, Recipes, Videos
Time 2h5m
Yield 2
Number Of Ingredients 10
Steps:
- Place the chops on a baking dish and season with lemon juice, salt, pepper, nutmeg, paprika, sliced garlic and bay leaves. Let marinate for about 1 hour.
- Preheat the oven to 180ºC (350ºF).
- Drizzle the chops with olive oil and bake until golden, about 1 hour. Occasionally, drizzle the chops with the sauce.
- Turn off the oven and serve the chops with fries or white rice.
Nutrition Facts : Roasted pork chops with lemon Nutrition facts Serves 2 Per Serving % DAILY VALUE Calories 908 Total Fat 85 g(109%) Saturated Fat 21 g(106%) Cholesterol 129 mg(43%) Sodium 695 mg(30%) Total Carbohydrate 3 g(1%) Protein 34.5 g
EAST MEETS PORTUGAL 'ALENTEJANA' -- PORK AND CLAMS EAST MEETS WEST STYLE
Steps:
- Place the clams, salt and cornmeal in a bowl and completely cover with cold water. Let them soak and purge for 1 hour. Drain, rinse and set aside. In a hot saute pan, coat lightly with oil and saute half of the garlic and ginger. Add the zucchinis and caramelize, about 3 minutes. Remove from pan and add drained clams.
- Deglaze with half of the wine and shaoxing and cover. Add a little water if needed if clams do not fully open. Once clams are open, set aside. (discard any that do not open). Keep liquid. Wipe pan out and coat with oil on high heat. Season the pork brisket with salt and paprika and brown on all sides. Add onions and caramelize. Add black beans.
- Deglaze with remaining shaoxing and wine and reduce by 50 percent. Add chicken stock and half of the reserved clam juice. Check for seasoning and add more clam juice if necessary. Bring to a simmer and reduce by 60 percent. Check again for seasoning and add zucchinis and clams. Add lemon juice and whisk in butter. Check one more time for flavor. While the sauce is reducing, season the pork tenderloin with salt and pepper and sear in a hot, oiled pan. Brown well on all sides and finish in a 375 degree oven until medium, about 10 minutes.
- For the potatoes, heat the curry oil to 375 degrees and first blanch the potatoes until lightly brown. This can and should be done in advance. Right before serving, fry again, this time until golden brown, drain well, season with salt, and toss with cilantro. (frying it twice produces a very crisp product).
- PLATING Using an o-ring in the center of the plate, fill with the pork sauce. Top with fried potatoes. Cut each pork tenderloin into 3 equal pieces and surround ring. Pull ring off and serve.
- Make a paste with curry powder, water salt and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish or frying.
PORTUGUESE PORK WITH LEMON
Make and share this Portuguese Pork With Lemon recipe from Food.com.
Provided by pammyowl
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from pork. Cut into 3/4 " pieces. Toss pork, garlic lemon juice,salt, cumin, red peppers and 1 tablespoons oil in a plastic bowl, mix well, cover and let marinate in the refrigerator for at least 8 hours, stirring occasionally.
- Remove pork from marinade, reserve marinade. In 1 teaspoons oil, in a large skillet, cook and stir pork until juices are gone and meat is brown. Add water, wine and reserved marinade. Cover and simmer until the meat is tender, about 30 minutes. Stir in the olives. Serve over rice,if desired. Garnish with lemon and orange wedges.
- Prep time does not include marinating time.
PORTUGUESE LEMON BAVAROIS
This is a delicious pudding-custard-like dessert from Sintra, Portugal. Fill the center with fresh fruit.
Provided by John Pacheco
Categories World Cuisine Recipes European Portuguese
Time 3h10m
Yield 20
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, combine milk and lemon zest. Bring to a simmer, then remove from heat and strain zest from milk. Set milk aside.
- In a small bowl, combine water and lemon juice. Sprinkle gelatin over top and set aside until liquid is absorbed.
- In a large bowl beat egg yolks, sugar, and salt until mixture is light yellow and forms a slowly dissolving ribbon when beaters are lifted.
- Return milk to saucepan and bring it to a simmer over medium-high heat. Slowly pour the hot milk into yolk mixture, whisking constantly. Return it to the saucepan. Place mixture over medium heat and cook, stirring, until mixture coats the back of a metal spoon. Do not boil. Remove from heat and stir in gelatin mixture. Let cool to room temperature.
- Oil a 3-quart ring mold. In a large bowl, combine cream and confectioners' sugar and whip until fluffy. Fold mixture into cooled custard. Spread in prepared mold, smoothing top. Cover tightly with plastic wrap and refrigerate until set, at least 2 hours, preferably overnight. To serve, briefly dip mold in warm water to loosen. Pat dry, then invert on a serving platter.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 17 g, Cholesterol 151.1 mg, Fat 20.3 g, Fiber 0.1 g, Protein 3.8 g, SaturatedFat 12.2 g, Sodium 41.8 mg, Sugar 15.3 g
PERUVIAN PORK WITH LEMON
Make and share this Peruvian Pork With Lemon recipe from Food.com.
Provided by Marlitt
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle pork with flour.
- Heat the oil and saute meat with the ginger until pork is nicely browned.
- Add onion, tomatoes, and chiles.
- Cook for 3 minutes.
- Add parsley, lemon peel, lemon juice and stock.
- Reduce heat and simmer uncovered for 20 minutes and stock is reduced to the consistency of gravy.
- Serve with rice or boiled potatoes, garnished with lemon wedges and parsley.
Nutrition Facts : Calories 466.5, Fat 31.4, SaturatedFat 8.9, Cholesterol 93.1, Sodium 183.5, Carbohydrate 11.8, Fiber 1.6, Sugar 4.9, Protein 33.4
PORTUGUESE PORK LOIN
Make and share this Portuguese Pork Loin recipe from Food.com.
Provided by threeovens
Categories Pork
Time 1h10m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 10
Steps:
- Season tenderloin with salt, pepper and paprika. 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.
Nutrition Facts : Calories 205.4, Fat 9.2, SaturatedFat 4, Cholesterol 82.5, Sodium 79, Carbohydrate 2.6, Fiber 0.5, Sugar 0.9, Protein 23.9
ROSEMARY AND LEMON PORK STEW
This rich stew uses typical Portuguese seasonings and ingredients such as dry wine (vinho seco), paprika, and lemon. The meat is oh-so-tender, and the dish is very no-fuss. Serve with rice and/or lots of traditional Portuguese cornmeal bread.
Provided by EdsGirlAngie
Categories Stew
Time 1h50m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
- Add portabella mushrooms and sliced onion and saute for 5 more minutes
- Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
- Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
- Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro
Nutrition Facts : Calories 548.5, Fat 23, SaturatedFat 6.6, Cholesterol 152, Sodium 509.3, Carbohydrate 18.3, Fiber 3.1, Sugar 6.6, Protein 51.6
GARLIC-LEMON PORK
Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
- Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.
Nutrition Facts : Calories 264 g, Fat 13 g, Fiber 2 g, Protein 26 g, SaturatedFat 6 g
PORTUGUESE PORK RAGOUT WITH SWEET PEPPERS
A robust dish flavored with paprika, cumin, lemon and garlic. Wonderful over egg noodles or rice or mashed potatoes!
Provided by yooper
Categories Stew
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Trim the pork tenderloins of excess fat and cut into 1-inch cubes.
- In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat.
- When hot, add the shallot, garlic and bell peppers.
- Sauté 10 minutes, until very soft.
- Remove from the pan.
- Put the remaining teaspoon oil in the pan and heat.
- Add the pork and brown.
- Stir in the paprika, ground cumin, cumin seeds and salt; stir 1 minute.
- Put the shallot, garlic and peppers back into the pan.
- Add the broth, wine and lemon slices.
- Cover and simmer 20 to 25 minutes, or until the pork is cooked through and tender; stir occasionally.
- Remove the lemon slices.
- Add fresh lemon juice, pepper, cilantro and almonds if using.
- Serve the ragout with rice or egg noodles.
Nutrition Facts : Calories 465.2, Fat 15, SaturatedFat 4.2, Cholesterol 202.9, Sodium 361.7, Carbohydrate 7.9, Fiber 1.9, Sugar 3.3, Protein 66
PORTUGUESE PORK AND CLAMS
This is my version of an incredible combination of tastes; try it, you'll like it!
Provided by Richard Tebaldi
Categories World Cuisine Recipes European Portuguese
Yield 4
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 48.2 g, Cholesterol 73.2 mg, Fat 20 g, Fiber 8.4 g, Protein 35.1 g, SaturatedFat 6.1 g, Sodium 656.5 mg, Sugar 3.2 g
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