Portuguese Torpedo Meat
Experience the bold flavors of Portuguese cuisine with this irresistible recipe for Portuguese Torpedo Meat. Tender strips of marinated pork shoulder or loin are infused with a fragrant blend of garlic, paprika, cumin, and white wine, then seared to perfection and simmered in a rich, savory sauce. Served inside soft, buttery Portuguese-style bread rolls, this dish combines juicy, spiced pork with the comforting texture of freshly toasted bread. Perfect for a hearty lunch or a casual dinner, these sandwiches transport your taste buds straight to the streets of Portugal. Pair with crispy fries or a fresh green salad for a complete and satisfying meal. Whether you're entertaining or craving something unique, Portuguese Torpedo Meat will quickly become a household favorite!
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Recipe Information
Ingredients
- 500 g pork shoulder or loin
- 4 cloves garlic
- 1 tbsp paprika
- 2 tbsp olive oil
- 100 ml white wine
- 1 leaf bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp ground cumin
- 4 Portuguese-style bread rolls (soft)
- 2 tbsp butter
- 2 tbsp parsley (optional, for garnish)
Instructions
Trim any excess fat from the pork shoulder or loin and cut it into thin strips or small chunks for even cooking.
In a mixing bowl, prepare the marinade by combining minced garlic, paprika, olive oil, white wine, bay leaf (broken into pieces), salt, black pepper, and ground cumin. Mix well.
Add the pork to the marinade and ensure the meat is fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to let the flavors develop.
When ready to cook, heat a large skillet or frying pan over medium-high heat. Add a small drizzle of olive oil to the pan.
Remove the pork from the marinade (reserve the marinade) and cook the pork in batches, browning the pieces on all sides. Remove the browned pork from the pan and set aside.
In the same pan, pour the reserved marinade and let it simmer for 3-4 minutes, stirring occasionally. Add the browned pork back into the pan and cook on low heat for another 10 minutes, allowing the sauce to thicken and coat the meat.
While the meat is finishing, lightly toast the Portuguese bread rolls. Spread butter onto the inside of each roll for added flavor.
Assemble the torpedo meat rolls by spooning the pork mixture into each bread roll. Garnish with freshly chopped parsley if desired.
Serve immediately with a side of crispy fries or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 3782 mg | 164% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.0 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 203 mg | 16% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1838 mg | 39% | |
*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.
