Carnes - Meat, Chicken, Pork and Rabbit
Dobrada / Tripe
In this adventuresome dish, prepared tripe, presoaked dried lima beans or white kidney beans and meaty pig hocks are cooked separately then combined and simmered in a spicy sauce. Preparation is started one to two days in advance but for tripe lovers it is worth the extra effort.
Frango Piri Piri / Grilled Chili Basted Chicken
Cornish hens and small broiler chickens, coated with a heady seasoning paste and wine, marinate for several hours absorbing the flavors before being tossed on the grill or rotisserie. These succulent birds are served up with potatoes, a salad and extra chili sauce to drizzle over the meat.
Coelho à Caçador / Rabbit Hunter Style
What could be simpler than this one pot meal that slowly simmers the rabbit in herb and spice seasoned red wine, then paired with freshly boiled new potatoes.
Carne de Porco à Alentejana / Pork with Clam Alentejo Style
Wine and garlic marinated cubes of tender pork are infused with cilantro , spices and seasoning, then pan fried. Freshly scrubbed clams are steamed atop the simmering meat, while their juices add flavor to the pan sauce which beckons for bread to dip in. Serve this traditionally with boiled potatoes or fried cubes of potatoes.
Bifana / Wine and Garlic Marinated Pork Medallions
Thinly sliced medallions of pork, marinated in a spice and garlic infused wine are then pan fried and served up with sautéed onions in a crusty roll.
Prego / Garlic Nailed Steak
Slices of garlic pounded into both sides of a steak give a wonderful infusion of flavor to the beef. Once pan sautéed , the pan juices are enhanced with butter or cream and herbs.
Photos of Portuguese dishes provided by: Feligenio Medeiros
Portuguese dish descriptions provided by: Ana Patuleia Ortins author of "Authentic Portuguese Cooking"