🇵🇹 Portugal · Food
Entremet de Porco
By eatmundo · August 3, 2026
🇵🇹 PTA traditional, robust slow-cooked pork dish from the interior of Portugal, marinated in wine and spices until butter-tender. It embodies the rustic soul of Portuguese hearth cooking.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, combine the pork cubes with the crushed garlic, bay leaves, salt, and paprika paste.
- 2
Pour the white wine over the mixture, cover, and let it marinate in the refrigerator for at least 1 hour.
- 3
Heat the lard in a heavy-bottomed Dutch oven over medium heat until it is fully melted and shimmering.
- 4
Remove the meat from the marinade, reserving the liquid, and sear the pork in the lard until golden brown on all sides.
- 5
Pour the reserved marinade over the seared meat and lower the heat to a gentle simmer.
- 6
Cover the pot and let the pork braise for about 45 minutes, stirring occasionally until the sauce thickens and the meat is fork-tender.
Frequently Asked Questions
What is the best cut of pork?+
The leg (perna) or shoulder (pá) are best as they have the right balance of fat for braising.
Can I use olive oil instead of lard?+
You can, but lard is traditional and provides a superior, authentic richness to the sauce.
How do I know the pork is ready?+
It is ready when a fork slides into the meat with zero resistance and the sauce has a glossy consistency.
Should I add water?+
Only if the sauce evaporates too quickly; keep it covered to retain the moisture and wine essence.
🇵🇹 PTMundo Match
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