Carne-a-Portuguesa from Tia Maria!


Happy Valentine’s Day! Spring is just around the corner so stay warm where ever you are and show your love this month with this easy and delicious classic that will warm everyone’s heart.

Carne a Portuguesa


2 lbs pork loin

1 small onion chopped

2 cloves chopped garlic

1- tsp salt

1/4 cup olive oil

1 bay leaf

1 cup Vinho Verde or white dry wine

1 tbs smoked paprika

1 chicken boullion cube or 2 cups chicken broth

2 tsp corn starch

1 cup water

2 tsp tabasco or any hot sauce



Cut pork into 1 inch cubes and place into deep mixing bowl. Add salt, garlic, Tabasco, olive oil, bay leaf 1/2 cup of the wine.

Stir well and let marinate for about one hour. Leave overnight if time allows.Fry potatoes and  set aside.

Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions.

Cook for about 1 minute then add the marinaded pork mixture, (do not add any liquid yet).Let meat brown on all sides and cook for about 5 minutes.

Add the remaining ingredients: Chicken cube, water, wine and add more Tabasco to taste. Cook for about 5 minutes longer.

In small bowl mix 1/2 cup water with the corn starch and stir until the corn starch is dissolved.

Add the cornstarch to the pork and let cook for another 5 minutes until the liguid is thickened.

At this point taste the pork and add more salt or Tabasco if you like more spice.

Add the potatoes and let them absorb the hot sauce for about 2 minutes until hot.Add the olives, cilantro, pickled veg for garnish.

Serve with a salad &  fresh Portuguese rolls. Enjoy!

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