Portugal has been known for its wonderful cuisine and great wines for centuries. I imagine Portugal’s proximity to the spice regions as well as its history (who the Portuguese conquered and who conquered them), vast exploration and trade explain many influences on its food, especially the spices used.  This dish has very distinctive  Moroccan influences.  If we make it with clams (yes, clams) and chouriço or linguiçasausage it is uniquely Portuguese.  This time, I’ve added Spinach to make it a more balanced meal for the kids. 

Portuguese Pork Stew with Spinach

1 pound Pork shoulder or butt

1 Tbsp olive oil

1 yellow onion, diced

3 cloves garlic, minced

1 red pepper (usually roasted but I felt like adding raw), chopped

1 tsp sweet paprika

1 tsp smoked paprika

6-8 threads of saffron

2 bay leaves

¼ cup white wine

1 ½ cups chicken broth

1 lg can tomatoes, chopped

handful parsley, chopped

handful cilantro, chopped

1 pack baby spinach, rinsed

salt and pepper to taste

You could also add potatoes and chickpeas to this dish. 

Take the saffron threads and crush them in your fingers into a small amount of hot water, set aside.  Over medium high heat brown the pork in olive oil and set aside.  Sauté the onion for 2 minutes,  add garlic and continue until onions are clear making sure you don’t brown the garlic.  Add the paprika and stir for a minute before adding the pork and red pepper.  Add saffron, wine, broth, bay leaves, and tomatoes. Bring to simmer, cover and reduce heat to low.  Cook for 25 minutes and stir in herbs.  Add spinach and continue to cook until wilted.  Served over brown rice.  It can be made in a slow cooker to cook for 6-8 hours if you prefer.  

My youngest son was in a bad mood when he got to the table and initially refused to eat saying he wasn’t going to eat it because it was “yucky” but once he had cuddle from mommy and a taste he happily ate it.  My middle son didn’t even make a fuss (he’s normally the one who complains when he sees dinner).  My eldest was eager to try it and deemed it “delicious” when asked his opinion of the dinner.

I had braised a pork roast for several hours in the oven to use half for pork tacos/burritos at my friend’s New Year’s Fiesta.   We had the other half left over so my husband and I decided to turn it into a Thai Red Curry; it’s a great quick meal.  The flavors are so wonderful, but you might have to be careful of the heat from the spices for kids. 

 Thai Pork Curry

1 tsp red curry paste (or more for added heat)

1 can coconut milk

1 onion, diced

2 carrots, diced

2 bell peppers, diced (orange, yellow, green and/or red) (we used frozen peppers)

1 Tbsp oil (canola, safflower, sunflower, grapeseed)

1 tsp fish sauce

Tbsp soy sauce

handful fresh cilantro, chopped (or 2 frozen cubes)

Heat oil and add paste.  Stir over medium high heat for a minute then add vegetables and coconut milk.  Bring to a boil and simmer on low for 5 minutes.  Stir in fish sauce and soy sauce.  Add pork.  Simmer for another few minutes.  Finish with cilantro and serve over jasmine or basmati rice.

You can substitute chicken, shrimp or fish for the pork.  If you add raw meats/fish do so before the vegetables and make sure it’s cooked through.

We served it with a side of snow peas finished with sesame oil and soy sauce. All three of my kids loved it, though I did give some extra rice for my spice-sensitive middle son.  My eldest wasn’t too fond of the peppers so he ate around them, but still declared the meal, “Delicious!”

I’ll post the braising and taco part later.