Cooking from a Portuguese perspective

Posts Tagged ‘carne

Roast Pork Shoulder/Pá de Porco Assada

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This recipe is based on the standard Portuguese way of roasting pork with a marinade of roasted red pepper paste, garlic, red wine vinegar and white wine. Relatively cheap cuts such as shoulder work particularly well. Although somewhat fatty they hold imense flavour and make for a fantastic slow roast with rich and deep-flavored juices.

Roast Pork Shoulder

Roast Pork Shoulder

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Written by Pedro Rebelo

May 29, 2009 at 2:25 am