Directions
- 1Season your pork with sal, pimenta, paprika, and a bay leaf.
- 2Add piri-piri, a spoonful of massa de pimentão, and cover it with some vinho branco.
- 3Marinate the pork for a while.
- 4Start your panela with azeite, alho e cebola.
- 5When you start to notice the "cheirinho", toss in some rodelas de chouriço, followed up with your pork.
- 6Save the marinade.
- 7Once the pork is brown on all sides, add in that marinade.
- 8Cover the whole thing with some veggie broth or água, just make sure it's covered, and hit it with some tomato paste.
- 9Bring it to a boil, drop the heat to medium, throw the lid on for 10 minutes.
- 10When the 10 minutes are up, add a cup and a half of arroz, hit it with some more sal, a cup of água, and a cup of vinho branco.
- 11Mix until well combined.
- 12Bring it to a boil, throw the lid on it, and drop that heat to low for 18 minutes.
- 13Chop parsley and finish it off with couve galega.
Ingredients
- pork
- sal
- pimenta
- paprika
- bay leaf
- piri-piri
- 1 spoonful massa de pimentão
- vinho branco
- azeite
- alho
- cebola
- rodelas de chouriço
- marinade
- veggie broth or água
- tomato paste
- 1.5 cup arroz
- 1 cup água
- 1 cup vinho branco
- chopped parsley
- couve galega
Equipment
clay dishpanela
Tips
- Don't forget to chop parsley and finish it off with couve galega.
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