Portuguese Style Pork And Chorizo Stew Food

PORTUGUESE-STYLE PORK AND CHORIZO STEW

Steps:

• 1. Begin by heating your pan over medium to high heat and add some oil. Add the pork and brown all over. Remove with a slotted spoon and set aside. Add the onions and cook until translucent. Add the garlic and cook gently for a few minutes.
• 2. Add the chorizo, potatoes and paprika. Stir well for a few minutes. Add the sherry, stock and wine and bubble for a minute.
• 3. Return the pork to the pot and add all the other ingredients. Bring to the boil and simmer, covered, until pork is tender, about 1 hour. Remove the lid towards the end to thicken the sauce. Would also be easily adapted for a slow cooker.

PORTUGUESE-STYLE PORK AND CHORIZO STEW - PRESSURE

Steps:

• 1. Begin by heating your pan over medium to high heat (Saute function) until "Hot". Add 1 tablespoon olive oil and wait until it shimmers.
• 2. Add the pork in one layer (if more, do 2 batches), and brown all over. Remove with a slotted spoon and set aside.
• 3. (If the pot seems dry, add another tablespoon of oil and wait until it shimmers.) Add the onions and cook until transparent.
• 4. Add the garlic and cook gently for 30 seconds.
• 5. Remove onion and garlic to set on top of browned pork.
• 6. Add the chouriço (or chorizo), potatoes and paprika. Stir well for a few minutes.
• 7. Add the dry sherry, chicken stock and dry red wine and allow to bubble for a minute. Use a spatula to deglaze the bottom of burned on bits.
• 8. Return the pork and onions/garlic to the pot, and add the drained lima beans, dried oregano, tomato puree and the can of diced tomatoes on top. DO NOT STIR. (It is important that the tomato puree and diced tomatoes stay as far away from the bottom of the pot.)
• 9. Secure lid of electric pressure cooker, and select button for Pressure cooking. Adjust time to 8 minutes (for 3/4-inch thick pork loin chops) or 50 minutes (for 2" chunks of pork shoulder).
• 10. Allow pressure to release naturally for 12 minutes, then do a quick release, as per your manual.
• 11. Remove pork loin chops with tongs, and slice into large chunks. Return chunks to pot. Stir.

PORTUGUESE SAUSAGE AND BEAN STEW

Steps:

• If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
• Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
• Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
• Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.

PORTUGUESE CHOURICO STEW

Steps:

• Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.

CHORIZO, PORK BELLY & CHICKPEA CASSEROLE

Steps:

• 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
• Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.

PORTUGUESE-STYLE PORK CHOPS (OR CHICKEN)

Steps:

• Prepare Portuguese-Style Paste (see recipe I posted).
• Place pork chops in a shallow glass dish and rub pepper paste over both sides.
• Pour wine over the chops.
• Cover and refrigerate for at least six hours or overnight, turning once or twice.
• Drain marinade into a small saucepan.
• Add oil and bring to a simmer.
• Reduce heat to medium-low and cook, stirring occasionally, until slighly thickened, about 15 minutes.
• Stir in pepper and salt.
• Measure out 1/4 cup sauce for basting.
• Keep remainder warm.
• Meanwhile, heat grill to medium-high.
• Lightly oil grill rack.
• Place the chops on the grill.
• Cook, basting occasionally with pepper sauce, until browned and just cooked through, 2 to 2 1/2 minutes per side for 1/2 inch thick chops.
• Serve immediately, passing remaining pepper sauce separately.
• Variation: Substitute boneless, skinless chicken breasts or skinned bone-in chicken for pork chops.
• Allow 4-6 minutes per side for boneless breasts, 20 to 30 minutes for bone-in pieces.
• Serves 6.

PORK STEW WITH CUMIN(PORTUGAL)

Steps:

• Marinate pork in mixture of cumin, garlic, bayleaf, salt, pepper, wine and lemon juice.
• Marinate for 6 hours.
• Remove pork from marinade and reserve liquid.
• Saute in oil, onion and pork until pork is browned.
• Add marinade and bring to a simmer.
• Simmer 30 minutes add water or stock if necessary to keep it moist. Scatter with olives and serve with lemon wedges.