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Portugal · Food

Entremet de Porco

90 min
490 kcal
4 servings

By eatmundo · August 3, 2026

Entremet de Porco🇵🇹AI-generated image

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3 matches

Dishes from other countries' kitchens, made from the same core ingredients as Entremet de Porco. The percentage is the share of ingredients the two recipes have in common.

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A 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.

According to eatmundo's ingredient comparison, the closest dish to Entremet de Porco from another cuisine is Cochinillo Asado (Spain): the two share 60% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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 Entremet de Porco?

Entremet de Porco is a Portuguese pork dish made with pork leg, paprika, white wine, garlic, and lard. It is a savory meat preparation traditionally served as a main course in regional culinary contexts.

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.

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