Posted on Tuesday, May 6, 2025 in
Pork Recipes
Tender stewed pork simmered with onions, peppers, garlic, and wine—an easy, rustic Portuguese classic that fills the house with incredible aroma.
| Preparation time | 20 min |
| Cooking Time | 1 h 10 min |
| Ready In | 1 h 30 min |
| Level of Difficulty | Easy |
| Servings | 4 Servings |
Nutrition Facts (Per Serving)
| Calories | 395 kcal |
| Fat | 22 g |
| Carbs | 12 g |
| Protein | 36 g |
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)
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
Recommended Cook Book
Want to master more authentic Portuguese dishes? I learned so many cooking techniques from Taste Portugal 101 Easy Portuguese Recipes—it’s a staple in our kitchen and the perfect companion to the recipes on this site.
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