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Portugal · Food

Pica-Pau

45 min
520 kcal
4 servings

By eatmundo · August 3, 2026

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Same ingredients, elsewhere in the world

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

Same technique: Stir-fry94 recipes from 24 countries

Pica-Pau is a beloved Portuguese petisco (snack) consisting of small, bite-sized pieces of beef pan-fried in a flavorful sauce of garlic, wine, and pickles.

According to eatmundo's ingredient comparison, the closest dish to Pica-Pau from another cuisine is Gulasz Wołowy (Poland): the two share 57% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Cut the 800g of beef into small, 2cm cubes, ensuring they are uniform to cook evenly in the pan.

  • 2

    Heat the lard in a large skillet over high heat until it melts and begins to shimmer slightly.

  • 3

    Add the beef cubes to the hot skillet, searing them quickly for 3-4 minutes until they develop a nice brown crust but remain juicy inside.

  • 4

    Add the minced garlic and bay leaves to the pan, tossing for 1 minute until fragrant, then pour in the white wine to deglaze.

  • 5

    Let the wine simmer and reduce for 5 minutes until it forms a glossy, slightly thickened sauce; season with paprika and salt.

  • 6

    Stir in the chopped pickles at the very end to keep their crunch, then serve immediately with toothpicks for easy sharing.

Frequently Asked Questions

What is Pica-Pau?

Pica-Pau is a Portuguese petisco consisting of small pieces of beef seared in lard with garlic, bay leaf, paprika, and white wine. It is typically served as a communal snack at taverns or bars, often garnished with pickles.

What is the best cut of beef for Pica-Pau?

A tender cut like sirloin or rump steak works best because it cooks quickly and remains soft.

Can I replace lard with oil?

You can use olive oil, but lard provides an authentic, traditional richness that matches the Portuguese style.

Why add the pickles at the end?

Adding them last ensures they remain crispy and provide a bright, acidic contrast to the savory beef.

Is Pica-Pau a main course?

Traditionally it is a petisco or appetizer, meant to be shared, but it can be a light main dish with bread.

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