Portuguese Pork Porco Frita La Portuguesa
Experience the rich flavors of Portugal with *Porco Frita à Portuguesa*, a classic dish that perfectly balances crispy textures and savory depth. Tender pork shoulder cubes are marinated in a vibrant blend of white wine, garlic, smoky paprika, lemon juice, and bay leaves, creating a mouthwatering infusion of flavors. After a slow marination, the pork is seared to golden perfection and simmered in its aromatic marinade, resulting in a succulent, sauce-coated centerpiece. Paired with golden, crispy fried potatoes, this dish offers a harmony of crunch and comfort. Garnished with fresh parsley for a burst of color and freshness, *Porco Frita à Portuguesa* is a crowd-pleasing meal that transports you to the heart of Portuguese cuisine. Perfect for sharing with loved ones, this recipe is ideal for a weekend feast or a special occasion. Don’t forget to serve it alongside a crisp green salad or crusty bread for the ultimate Portuguese dining experience!
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Recipe Information
Ingredients
- 800 grams Pork shoulder
- 150 milliliters White wine
- 4 units Garlic cloves
- 2 teaspoons Paprika
- 2 units Bay leaves
- 3 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 600 grams Potatoes
- 500 milliliters Vegetable oil (for frying potatoes)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Cut the pork shoulder into bite-sized cubes (around 2.5 cm/1 inch) and set aside.
In a large bowl, combine the white wine, minced garlic, paprika, bay leaves, lemon juice, salt, and black pepper. Whisk to create a marinade.
Add the pork cubes to the marinade, mixing well to coat evenly. Cover the bowl and refrigerate for at least 2 hours, but preferably overnight for maximum flavor.
Peel and cut the potatoes into small cubes (about the same size as the pork cubes). Soak them in cold water for 15 minutes to remove excess starch, then drain and pat dry.
In a large frying pan or skillet, heat the vegetable oil over medium-high heat. Fry the potato cubes in batches until golden and crisp. Drain on paper towels and set aside.
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Remove the pork from the marinade (reserve the marinade) and fry the cubes in batches until browned on all sides. Transfer the browned pork to a plate.
Once all the pork is browned, add the reserved marinade into the skillet. Simmer for about 5 minutes to reduce slightly and cook off any raw wine taste.
Return the browned pork to the skillet and cook for an additional 10-15 minutes, stirring occasionally, until the pork is fully cooked and coated in the flavorful sauce.
To serve, arrange the fried potatoes on a platter and top with the cooked pork. Garnish with chopped fresh parsley, if desired.
Serve hot and enjoy this classic Portuguese dish with a crisp salad or crusty bread.
Nutrition Facts
Calories |
6527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 637.1 g | 817% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 4119 mg | 179% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.3 g | ||
| Protein | 190.1 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3130 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
