Carne de Alguidar - Portuguese Pork

5:15 AM

If I told you I am a ditz and forget to add recipes to this blog, would you still like me?  Cause I'm a total airhead at times and I can't believe that it's taken me this long to get this recipe up.  I'll just chalk it up to being extremely busy with military life, homeschooling and daily stuff.

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Here it is, the Carne de Alguidar.  In Portuguese Alguidar means bowl/bucket and this recipe gets it's name from the fact that the meat is left to marinate in a bowl for at least 24 hours.  It allows it to get all that yummy goodness sucked up and really develop the flavors.

There's not really a recipe per say, but this is how I make mine.

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Carne de Alguidar

1 lb pork, cubed (I buy the roasts and then just cut it into chunks)
Massa de Pimentao (Roasted Pepper Paste)
Garlic
Wine
Bay leaf
Salt and pepper

In a bowl, combine the pork, about 2 or 3 tablespoons of the roast pepper paste, garlic (as much as you want), about a cup of white wine, bay leaf, salt and pepper. Give it a good stir.

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Cover and let it sit in your refrigerator for about a day.

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The next day, put a little bit of olive oil in a skillet, scoop out the meat and fry until brown, add the remaining marinade and cook for a minute or two longer until it evaporates the wine/sauce.

Place the meat in the middle of a serving platter, and arrange homemade fries around it. Sprinkle a little parsley on top and you're done :)

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4 comments

  1. yummy! where can I find the paste?

    I have to say your recipes are so simple and sometimes only need a few ingredients but taste so good!

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  2. I make this several times and love it! Love the pictures.

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  3. Marisa I'm so glad you brought that up, I forgot to give the link, I'll edit it :)

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  4. Great recipe. Tons of flavor.,.thanks for sharing!

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