Carne de Alguidar - Portuguese Pork

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.



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.



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.



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



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 :)