Tag Archives: pork

Portuguese Dinner Party

Patrick and I recently took an incredible class on Portuguese wine at our favorite local wine shop, DCanter.  Neither of us know a ton about wine, basically just what we like and don’t like, but wine classes are a great way to learn more about certain regions and what they are known for.  One you know you like certain varietals from a certain country it makes shopping a lot easier!  We love the classes at DCanter (what a cute name right??) and this one was no exception.  We stopped in Portugal over our honeymoon and drank some great wine while we were there so the class really helped us identify different labels that we like.  Of course we brought several bottles home that were part of the class (the Marcolino Sebo QP Colheita Seleccionada Red and the Quinta da Raza Grande Escolha Alvarinho white).  I decided that a dinner party was in order with Portuguese foods to match the wine.  I already had some great Portuguese olive oil on hand and Spanish chorizo sausage which is very close to the chorico that they serve in Lisbon.  I found these great almonds from a region called Douro (that also makes great wine) at Whole Foods so I was on my way to a menu!

It was a lovely night out so we decided to do the first course out on the deck.  The chorizo thinly sliced served along with some Spanish cheeses (no luck on Portuguese cheese!) and those lovely Douro almonds.  I also marinated some green olives and set those out which went really nicely with the crisp white wine.


Saveur Shrimp Mozambique

In addition to the cheese board I knew I wanted some seafood on the menu.  Portugal has gorgeous fish markets all over and the influence on their food from global trading is really evident.  These shrimp are the prefect example – they get their name and flavor profile from Mozambique which used to be a Portuguese colony.  This recipe is incredibly easy to make and actually comes from a restaurant in Fall River, Massachusetts where there is a huge Portuguese community.


Portuguese Style Garlic Roasted Pork

Arguably the most famous person to come out of Fall River, MA is Emeril Lagasse.  Most people assume that he is from New Orleans but actually he is a proud son of Massachusetts.  Listen to his cooking shows and every once and a while you will hear his accent!  While he became famous for his Southern cooking, he has many family favorite Portuguese recipes that he has made very accessible.  This pork dish is unbelievably flavorful.  It takes forever to make but it’s really hands off and the smell of your house will be incredible.  Also the left overs made an amazing sandwich.  I served this along fluffy white rice.


NYT Sauteed Kale

Kale is ubiquitous in Portuguese cooking, especially their famous kale soup.  This quick side comes together at the last minute and is a good foil to the rich pork dish.


Bon Appetit Strawberry Marscapone Tart with Port Glaze

If you are having a Portuguese dinner party then you have to end it with port right?  We had a great time when we were in Lisbon trying out different ages and styles of port at their Solar do Vinho do Porto, an actual institute of port.  To serve with a nice glass of port this dessert also makes use of it in the sauce drizzled over the strawberries.  Absolutely delicious and the perfect way to end a tour of Portuguese wines and food.  Where to next??


Glorious Carnitas

I have said it before and I will say it again – my next door neighbor Ben, is by far and away one of my best customers.  He always likes what I cook, has a huge appetite and likes a wide range of food.  Having him over always gives me an ego boost and usually means I don’t have to find tupperware to hold any leftovers!  However, when I made these carnitas and tested them out on him, I knew they were on a whole other level.  The recipe serves 8 but at the end of the night there was nothing left in the plate…and there were only 3 other people eating besides Ben!  They are indeed the perfect carnitas.  Tender, crispy and juicy, flavorful and not greasy – carnitas nirvana.  I got the methodology from Cook’s Illustrated – braise the meat for a long time, cook down the cooking liquid to a glaze, then toss the meat with the glaze and crisp it up under the broiler.  This method makes these carnitas perfect for making ahead.  Yes, pretty time-consuming but not at all labor intensive and absolutely worth it.  The recipe calls for a 4 pound pork butt (often Boston butt – why people why???) roast.  Unfortunately my local super market has only been selling gargantuan 9 to 10 pound roasts so I had the pleasure of hacking one in half early in the AM so I could get it braising.  Just another joy of cooking!

You can serve these delicious carnitas on their own or as part of a taco filling.  I paired them with rice and beans and as many hot sauces that can fit on our table.  Happy fiesta Friday!



  • 3 1/2 to 4 pound boneless boston pork butt roast, cut into 2 inch pieces
  • 2 cups water
  • 1 onion, peeled and halved
  • juice of 1 lime
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 2 bay leaves
  • 1 orange, halved

Preheat your oven to 300 degrees.  In a large dutch oven place the pork, water, onion, lime juice, oregano, cumin, bay leaves and salt and pepper.  Using a strainer, juice the orange over the mix in the dutch oven, catching the seeds.  Throw in the juiced orange halves for good measure.

Over high heat bring the liquid to a boil, then cover and place it in the oven.  Bake it in the oven for 1 hour, carefully stir the pork around and then bake it for another hour.

Use a slotted spoon to remove the pork and set it aside in a bowl to cool.  Use that same spoon to scoop out the onion, orange halves and bay leaves and trash them.  Place the dutch oven over high heat and cook the liquid over high heat.  Stir it pretty frequently – you want it to reach a glaze like consistency so cook for about 10-12 minutes.  If you over cook it just rehydrate with a little water.

When it’s done turn off the heat and start shredding the meat.  Use two forks, or just your fingers, and break each piece in two or three large pieces.  You don’t want it super shredded, you want bite size chunks.  Stir in the glaze and season it with salt and pepper.  At this point you can let the mixture cool, cover and put it in the fridge for a couple of days (if you do make it in advance take the meat out of the fridge an hour before you want to serve it so it can come to room temperature).  When you are ready to finish the carnitas, heat your broiler.  Line a cookie sheet with tin foil and then place a baking rack over the foil.  Place the glaze covered carnitas on the baking rack and put it in the broiler.  Broil for 5 to 7 minutes, flip the pieces and then broil for 5 to 7 minutes more.

Crusted Pork Tenderloin


I honestly don’t know what I used to do before I found this recipe.  We must have it at least once every two weeks for dinner because it’s so easy, healthy and versatile.  Pork tenderloin is the king of weeknight meals as its quick cooking, portion controlled and cheap – but don’t sleep on it for a nice dinner party either.  It’s the perfect main protein when you really want to fancy up the sides or appetizers.  It’s also incredibly easy to scale up if you want to make 3 or 4 tenderloins for a crowd.

Everyone can get their hands on djion mustard, salt, pepper and olive oil – I bet the only thing that would trip folks up here is having to grind your own coriander seeds.  I realize most people don’t even have ground coriander in their spice drawer let alone the whole seeds but this is definitely worth some real estate in your kitchen.  First off ground coriander will not work here – all it will do is burn and leave a bitter taste to the pork.  But secondly the seeds are so much more fragrant and delicate than the ground powder or horrors of all horrors the coriander plant better known to some as cilantro.  Such a controversial herb – my best friend Karin is a cilantro hater so I basically removed it from my repertoire for years – but coriander and coriander seeds have no “soapy” or cilantroy flavor.  If you are really adverse then I would recommend using fennel seeds which I do on occasion just to mix it up.  However that still leaves us with the dilemma of having seeds we need to crush!  How is that making your life easy?  Well if you have a spice grinder it’s incredibly easy.  I have this one and love it.  Cheap and small it does the job.  If you have a mortar and pestle old school style that will work too.  Dont want to buy special equipment?  Just throw the coriander seeds into a plastic baggie and wack away with the bottom of a pot to crush them.  This pork is so delicious and easy you will be glad you made space for these seeds and I will hazard a guess you will find other uses for them like these insanely good looking fries from Bon Appetit.  This time around I served the pork with some roasted asparagus and my favorite whole grain mustard on the side but this pork can go with practically anything.  Roasted veggies just make a good side because you can throw them in the same oven.

Crusted Pork Tenderloin

  • 1 pork tenderloin
  • 2 teaspoons dijon mustard
  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon kosher salt
  • 1 teaspoon olive oil

Preheat the over to 450 degrees.  Grind the coriander seeds onto a plate (I like to throw the peppercorns into the spice grinder and do them together but by all means just grind pepper directly onto the plate, as much as you want).  Grind pepper as well if you havent already and add salt.  Toss spice mixture around to mix (this can be made in bulk and kept in a baggie so you can use it anytime).  Rub the mustard onto the pork and then roll it on the plate with the spices making sure they stick all over.  You can do this in advance as well and just store it in the fridge for up to 24 hours before but honestly this process is so easy I usually just do it right before cooking.

Heat the olive oil in a ovenproof skillet large enough to hold the tenderloin over medium-high heat. Cook the pork on one side for 2-3 minutes until brown, turn it over and then put the skillet into the oven.  The original recipe called for browning on all sides but the bottom gets really crusty in the oven so the double browning seemed like overkill.  Cook until the pork registers 155 degrees on a meat thermometer  about 18 to 20 minutes. Cover with tin foil and let rest for  5 minutes before slicing thinly.

%d bloggers like this: