Pork loin is first brined then pot-roasted for maximum flavor. Fall fruits, including raisins, figs, apricots, and prunes, are stewed and added to the pot.
These breads are chockfull of Portuguese sausage, including linguica and presunto. Add cheese, like a robust Sao Jorge, and they become a meal in themselves.
Meaty pork spareribs are marinated in Portugal’s molho de piri-piri, a traditional hot sauce, then grilled over an open flame.
For this specialty of Portugal, seared marinated pork and fresh clams meet in a spice-filled broth. Serve over fried potatoes cubes as the Portuguese do.
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