Cachaço de Porco

A pork collar that falls apart with a fork, soaked in a white wine and garlic reduction. The meat is glossy, tender, and the scent of bay leaf and paprika fills the kitchen.

• Prep time: 20 min
• Cook time: 120 min
• Difficulty: Easy
• Calories: 948
• Protein: 61 g
• Carbs: 4 g
• Fat: 76 g

Ingredients

• 1200 g Pork shoulder blade ( whole )
• 6 piece Garlic ( peeled cloves )
• 250 ml Dry white wine ( for braising )
• 4 tbsp Extra virgin olive oil ( for searing )
• 1 tbsp Sweet paprika ( powdered )
• 2 piece Bay leaf ( whole leaves )
• 1 pinch Gray sea salt ( for seasoning )
• 1 pinch Black pepper ground ( for seasoning )
• 2 tbsp Red pepper paste

Instructions

1. Marinating the meat

   Rub the pork neck with the bell pepper paste (massa de pimentão), salt, pepper, and paprika. Make incisions to insert the peeled garlic cloves. Place the meat in a dish with the bay leaves and pour over the white wine. Let it rest in a cool place so the flavors penetrate the fibers.

2. Browning and searing

   In a heavy pot, heat the olive oil. Sear the meat on all sides until a golden crust and a clear Maillard reaction are achieved. This step is crucial for the final taste of the juices.

3. Slow cooking

   Pour the marinade into the pot. Cover and bake at 160°C. Regularly baste the meat with its cooking juices. The tip of a knife should enter the flesh without any resistance, like butter.

4. Reducing the juice

   Remove the meat and let it rest. Reduce the cooking juices over high heat until syrupy and coating the back of a spoon. Adjust seasoning if necessary.

Chef's tips

• Let the meat rest for 15 minutes under foil after cooking so the juices redistribute.
• If the sauce is too thin, finish it by whisking in a small knob of cold butter off the heat.

Storage

Keep for 3 days in the fridge in its juices. The fat will solidify; simply reheat gently in a saucepan.