Porco à Alentejana (Pork with Potatoes and Coriander)
One portion, 29 minutes, and only 9 minutes of chopping.
Per portion
Calories from protein 28%, carbs 31%, fat 41%. Estimated from the ingredients.
Roughly £2.70 a portion.
Method
- 1
Toss the pork with the garlic, paprika, bay leaf and vinegar, and leave to marinate while you prep the rest.
- 2
Heat 1 tbsp of the oil in a frying pan and fry the diced potato (cut into 1 cm dice), covered for the first 5 minutes, for 12–15 minutes, turning occasionally, until golden and cooked through; remove and set aside.
- 3
Add the remaining oil to the pan and fry the marinated pork for 5–6 minutes until browned and cooked through. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 4
Pour in the wine and let it bubble for 1–2 minutes, scraping up any bits from the pan.
- 5
Return the potatoes to the pan, toss everything together, and stir through most of the chopped coriander.
- 6
Season to taste with salt and black pepper, then serve scattered with the remaining coriander, with the lemon wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/porco-a-alentejana-pork-with-potatoes-and-coriander/
