past two months quite a bit hectic me away from my blog. I have not even had the opportunity to wish a nice Christmas for those who pass through here regularly - despite my lack of attendance, and I'm sorry, but it's not too late to wish you an excellent Eve of New Year's Eve. :)
A recovery in the Azores, all flavors, with pineapple, a fruit found commonly associated with pork, Portugal ...
Ingredients for 3-4 people
A recovery in the Azores, all flavors, with pineapple, a fruit found commonly associated with pork, Portugal ...
Ingredients for 3-4 people
- 1 kg of pork ribs, cut into small pieces
- 1 tablespoon of massa malagueta
- * 1 bay leaf, broken into pieces
- 1 / 2 teaspoon garlic puree
- 200 ml dry white wine 800 g
- potatoes cut into cubes
- 50 ml olive oil 4 slices
- of fresh pineapple (canned or, failing)
- salt & freshly ground white pepper parsley
- chopped flat
* or, alternatively, puree peppers Espelette
Preparation
Arrange the pieces around in a bowl. Season with chili paste, mashed garlic, white wine, bay leaf, salt, pepper and some chopped parsley. Mix well and cover with foil. Refrigerate for one day to another.
the day of preparation, cook potatoes in salted water until they are cooked but still firm. Drain and reserve.
Preheat oven to 180 º C.
Meanwhile, drain the pieces around, taking care to reserve the marinade. Heat olive oil in a pan may go on fire and baking. Add chopped through and brown on all sides until the meat has browned and crispy. Remove meat from the container and reserve.
Fry the pineapple rings on both sides in the fat used for meat. Remove the pineapple slices and set aside.
Lightly sauté potatoes cooked in the same container, then add the pieces around. Drizzle with the reserved marinade and toss gently. Bring to a boil and reduce slightly.
Distribute slices of pineapple on the preparation. Bake 180 º C for about 15 minutes.
Remove from oven and sprinkle with a little chopped parsley. Serve immediately.
Source : Recipe adapted from the magazine Mulher Moderna na Cozinha No. 17 (Portugal)
Preparation
Arrange the pieces around in a bowl. Season with chili paste, mashed garlic, white wine, bay leaf, salt, pepper and some chopped parsley. Mix well and cover with foil. Refrigerate for one day to another.
the day of preparation, cook potatoes in salted water until they are cooked but still firm. Drain and reserve.
Preheat oven to 180 º C.
Meanwhile, drain the pieces around, taking care to reserve the marinade. Heat olive oil in a pan may go on fire and baking. Add chopped through and brown on all sides until the meat has browned and crispy. Remove meat from the container and reserve.
Fry the pineapple rings on both sides in the fat used for meat. Remove the pineapple slices and set aside.
Lightly sauté potatoes cooked in the same container, then add the pieces around. Drizzle with the reserved marinade and toss gently. Bring to a boil and reduce slightly.
Distribute slices of pineapple on the preparation. Bake 180 º C for about 15 minutes.
Remove from oven and sprinkle with a little chopped parsley. Serve immediately.
Source : Recipe adapted from the magazine Mulher Moderna na Cozinha No. 17 (Portugal)
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