BRAISED AND ROASTED PORK SHANKS WITH PROSCIUTTO AND PORCINI MUSHROOMS
This is perfect with mashed potatoes. What to drink: Terra dei Re 2003 "Vultur" Aglianico del Vulture from Italy ($20), with aromas of spice, as well as plummy flavors, juicy acidity, and smooth tannins.
Categories Garlic Herb Mushroom Onion Pork Braise Roast Sauté Leek Carrot White Wine Prosciutto Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Place porcini mushrooms in small bowl. Pour 1 cup boiling water over and let stand until mushrooms soften, at least 30 minutes. Drain and chop mushrooms; reserve soaking liquid.
- Preheat oven to 325F. Sprinkle pork with salt and pepper. Heat 3 tablespoons oil in heavy large wide pot over medium-high heat. Add pork, in batches if necessary, and saut until brown on all sides, about 15 minutes. Transfer pork to rimmed baking sheet.
- Spoon off and discard all but 2 tablespoons fat from pot. Reduce heat to medium. Add onion, carrots, leek, celery, and prosciutto. Cover and cook until vegetables are soft and beginning to color, stirring occasionally, about 10 minutes. Mix in garlic and chopped porcini. Add wine and bring to boil, scraping up any browned bits. Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl. Mix in 1 teaspoon sage and 1 teaspoon rosemary. Return pork and any accumulated juices to pot, arranging in single layer.
- Bring pork mixture to boil, cover pot, and place in oven. Braise pork until very tender, turning over every 30 minutes, about 1 hour 30 minutes. Do ahead Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Simmer until just warm before continuing.
- Preheat oven to 425F. Transfer pork to rimmed baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with remaining 2 teaspoons sage, 1 teaspoon rosemary, and black pepper. Roast pork until browned, about 20 minutes.
- Meanwhile, tilt pan and spoon any fat from surface of sauce. Boil until sauce coats spoon lightly, about 7 minutes. Season with salt and pepper.
- Spoon sauce onto large shallow platter or divide among 4 shallow bowls. Top sauce with pork, sprinkle with parsley, and serve.
WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)
Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.
Provided by Cali-Chef
Categories World Cuisine Recipes European Portuguese
Time P2DT40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
- Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
- Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g
CARNE ASSADA A PORTUGUESA (PORTUGUESE POT ROAST)
For ZWT 5. Found this in-The Cookbook of the United Nations. Time does not include marinating for 24 hours.
Provided by MomLuvs6
Categories Roast Beef
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Marinade:.
- Place roast in a glass oblong pan, add red wine, 2 sliced onions, garlic, salt and pepper.
- Put in refrigerator and marinate for 24 hrs and turn a few times.
- Heat oil in a dutch oven or heavy kettle with lid, add the remaining 1 sliced onion, brown, remove and save for later.
- Remove roast from marinade, drain and dry. Save marinade for later.
- Brown roast in hot oil on all sides, add browned onions and marinade.
- Add water. Water should cover 2/3's of the roast.
- Cover tightly and simmer for 4 to 4 1/2 hours, turning occasionally.
- The last half hour, add sliced tomatoes and cook uncovered for the last 30 minutes.
- You can strain and thicken the sauce, if desired.
ROASTED PORK SHANKS
Make and share this Roasted Pork Shanks recipe from Food.com.
Provided by The Anciaux Family
Categories Pork
Time 3h30m
Yield 4 pork shanks, 4 serving(s)
Number Of Ingredients 6
Steps:
- Put 4 large pork shanks into a large pot, and cover with brine solution made from 2 T salt per 1 quart of water. Leave in refrigerator overnight.
- Cover the bottom of a roasting pan with one layer of thickly sliced onions. Discard the brine that the pork shanks were soaking in and place the shanks on top of the layer of onions in your roasting pan. Season with garlic salt and pepper.
- Slow roast the pork shanks at 300 degrees until they are 160 degrees and very tender with a brown, crispy skin. This will take at least 3 - 5 hours depending on the size of the shanks that you use. Baste with a good amber or dark beer (not guiness) every 30 minutes. The drippings in the bottom of the pan make an excellent gravy!
- Serve with Spatzle and Red Cabbage for a great German meal!
Nutrition Facts : Calories 68.1, Fat 0.1, Sodium 5.7, Carbohydrate 10.6, Fiber 1.1, Sugar 3.2, Protein 1.1
PORTUGUESE MADEIRA BEEF SHANKS
Posting for ZWT5. This is a crock pot recipe from my crock pot cookbook. I haven't tried it, but I thought I'd post it, because it looks so simple. Enjoy!
Provided by daisygrl64
Categories Meat
Time 7h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place garlic, onion, green pepper, jalapeno pepper, celery and parsley in crock pot.
- rub beef shanks with rosemary and salt.
- place shanks on top of vegetables.
- pour broth and wine over shanks and vegetables.
- cover, cook on low 7 to 9 hours.
- To Serve:.
- spoon 1 cup rice into each soup plate, top rice with beef shank.
- spoon vegetable sauce over shanks.
- offer horseradish sauce if desired.
Nutrition Facts : Calories 376.5, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.2, Sodium 755.8, Carbohydrate 72.5, Fiber 3.6, Sugar 4, Protein 9.6
TORRESMOS-PORTUGUESE GARLIC ROASTED PORK
*Needs to Marinate 24 hours* The marinade is a wonderful flavor enhancer for the pork. Original recipe from David Leite, and adapted to our taste.
Provided by Brenda.
Categories Pork
Time P1DT1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Place the peppers and salt into a food processor and mince.
- Combine the minced peppers with the garlic, paprika, white wine and red wine in a large glass bowl.
- Add the pork pieces to the marinade, making sure the pork is coated well.
- Cover with plastic wrap and place in the refrigerator for 24 hours.
- After 24 hours remove pork, and discard the marinade.
- Pour oil into a large roasting pan, place the pork in the roasting pan and season with salt and pepper.
- Roast at 375 degrees for about 1 hour (turn the pork regularly to make sure pork stays moist).
- Depending on the cut and how thick your pork pieces are, cooking time may need to be adjusted. Pork should register at least 160-170 degrees for safety.
- I have not tried this yet, but was thinking of marinating a whole pork shoulder or loin roast and trying it in the crockpot.
Nutrition Facts : Calories 808.3, Fat 57.4, SaturatedFat 17.8, Cholesterol 199.6, Sodium 1351.4, Carbohydrate 7.2, Fiber 2.9, Sugar 2.1, Protein 58.2
PORTUGUESE PORK TENDERLOIN
I won a contest to attend a cooking school in Portugal, where the chef laughed at all ideas of cooking light. This is my version of one his recipe, where I cut back on the olive oil and heavy cream. It reminds me of the flavors of Miguel's roast, but I don't feel guilty about eating it.-Jessie Grearson-Sapat, Falmouth, Maine
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large bowl; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt; toss to coat. , Transfer to a greased 15x10x1-in. baking pan. Bake at 400° for 40-45 minutes or until tender, stirring occasionally. , Meanwhile, in a small saucepan, combine the red wine, port wine, plums and rosemary. Bring to a boil; cook until liquid is reduced to about 1 cup, about 25-30 minutes. Remove rosemary and discard. Transfer to a blender; cover and process until smooth. Set aside., Sprinkle pork with remaining pepper and salt. In a large skillet, brown pork in remaining oil; remove and keep warm., Add the broth, cream cheese, cream and plum mixture to skillet; cook over medium-low heat until blended. Return pork to the pan; cook and stir for 8-10 minutes or until meat is no longer pink. Serve pork and sauce with potatoes. Garnish with additional rosemary if desired.
Nutrition Facts : Calories 595 calories, Fat 22g fat (7g saturated fat), Cholesterol 142mg cholesterol, Sodium 569mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 3g fiber), Protein 49g protein.
PORTUGUESE PORK AND CLAMS
This is my version of an incredible combination of tastes; try it, you'll like it!
Provided by Richard Tebaldi
Categories World Cuisine Recipes European Portuguese
Yield 4
Number Of Ingredients 15
Steps:
- To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
- Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 48.2 g, Cholesterol 73.2 mg, Fat 20 g, Fiber 8.4 g, Protein 35.1 g, SaturatedFat 6.1 g, Sodium 656.5 mg, Sugar 3.2 g
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