Cachaço de Porco
Ingredients
- 1,200 gPork shoulder blade (whole)
- 6 pcGarlic (peeled cloves)
- 250 mlDry white wine (for braising)
- 4 tbspExtra virgin olive oil (for searing)
- 1 tbspSweet paprika (powdered)
- 2 pcBay leaf (whole leaves)
- 1 pinchGray sea salt (for seasoning)
- 1 pinchBlack pepper ground (for seasoning)
- 2 tbspRed pepper paste
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the fridge in its juices. The fat will solidify; simply reheat gently in a saucepan.
