Posted on Tuesday, May 6, 2025 in
Pork Recipes
This comforting Portuguese pork dish won me over the moment I lifted the lid—honestly, it smells like something a loving grandmother would have simmering all afternoon. Thin pork cutlets melt into soft layers of sweet onions, peppers, garlic, and tomatoes, all slowly cooked down with a splash of white wine until everything becomes one rich, cozy stew. What I love most is how simple it is: you just build the layers, drizzle some good olive oil, and let the heat do its magic. After an hour of gentle simmering, the pork is unbelievably tender and the sauce tastes like you’ve been cooking it for ages. A little chili gives it a warm kick, but even without it, this dish is pure comfort. Serve it with arroz de feijão and you’ve got the kind of meal that makes the whole family stop talking for a minute just to enjoy that first bite.
| Preparation time | 20 min |
| Cooking Time | 1 h 10 min |
| Ready In | 1 h 30 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Nutrition Facts (Per Serving)
| Calories | 395 |
| Fat | 22g |
| Carbs | 12g |
| Protein | 36g |
Ingredients
1.65 lbs (750 g) of pork cutlets, cut very thinSalt, to tasteOlive oil, a generous drizzle3 large onions, sliced into rings3 or 4 garlic cloves, thinly sliced2 bay leaves1 red bell pepper, cut into thin strips1 cup (240 ml) of canned tomatoes, with juice (roughly chopped)1/2 cup (120 ml) dry white wineA little extra olive oil, for drizzling on topChili or hot sauce, to taste (optional)
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Preparation
- Season the thin pork cutlets with a little salt two hours before cooking.
- In a large frying pan or wide pot, drizzle a generous amount of olive oil and cover the bottom with a layer of onion rings.
- Add a layer of pork cutlets over the onions.
- On top of that, layer more onions, sliced garlic, bay leaves, pepper strips, and canned tomato with its juice.
- Add another layer of pork cutlets, followed by another final layer of onion and remaining garlic, pepper, tomatoes or whatever you have left.
- Pour the white wine over everything and add a final drizzle of olive oil.
- If you like a bit of heat, add a touch of chili or hot sauce.
- Place over high heat until it starts to bubble, then lower to the minimum heat and let it simmer slowly for about 1 hour, or until the pork is tender.
- Taste and adjust salt if needed.
- Serve with Portuguese-style red bean rice (arroz de feijão).
Recipe & Photo Credit: Receitas de Portugal
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