Pork Cacoila

Pork Cacoila Recipe from Portugal

Region / culture: Portugal | Preparation time: 24 hours | Cooking time: 3 hours | Servings: 6

Introduction

Pork Cacoila is a traditional Portuguese dish that is known for its flavorful and tender meat. This dish is perfect for a hearty meal that will satisfy your taste buds.

History

Pork Cacoila has its origins in the Azores, a group of islands in Portugal. It is a dish that has been passed down through generations and is a staple in Portuguese cuisine.

Ingredients

3 lb (1.36 kg) of pork blade meat, cut into 1.5 inch pieces
0.75 lb (340 g) of pork liver, cut into 1.5 inch pieces (optional)
0.25 cup of vinegar
1 tbsp of salt

Spice Bag Ingredients

2 tbsp of chopped red peppers
2 tbsp of pickling spice
2 tbsp of whole allspice
5 bay leaves, crushed
2 tbsp of minced garlic or 5 cloves sliced thin

How to prepare

Place the meat in a 2 qt (1.89 liter) saucepot.
Add enough water to cover the meat.
Mix vinegar, salt, and red peppers in the pot using a wooden spoon.
Securely tie the spices and garlic in a piece of cheesecloth.
Place the spice bag in the center of the saucepan.
Marinate in the refrigerator for at least 24 hours.
You will need a cheesecloth for this step.
When you are ready to cook the caciola, simmer it on low heat for 3 hours.
Cook until the meat becomes tender.
Remove the spice bag when the broth is flavored to your liking (around 2 hours).
Serve with Portuguese rolls.
If you want to serve it as an entrée, add cut potatoes to the caciola in the last half hour.

Variations

Add potatoes to the cacoila in the last half hour of cooking for a heartier dish.
Substitute pork with chicken or beef for a different flavor profile.

Cooking Tips & Tricks

Marinate the meat for at least 24 hours to allow the flavors to fully develop.

- Simmer the cacoila on low heat to ensure that the meat becomes tender.

- Remove the spice bag when the broth is flavored to your liking to avoid overpowering the dish with spices.

Serving Suggestions

Serve Pork Cacoila with Portuguese rolls or over rice for a complete meal.

Cooking Techniques

Marinate the meat for at least 24 hours for maximum flavor.

- Simmer the cacoila on low heat to ensure tender meat.

Ingredient Substitutions

Use chicken or beef instead of pork for a different variation.

- Substitute red peppers with chili peppers for a spicier dish.

Make Ahead Tips

Marinate the meat overnight for easy preparation the next day.

Presentation Ideas

Serve Pork Cacoila in a decorative serving dish with fresh herbs for garnish.

Pairing Recommendations

Pair Pork Cacoila with a side of sautéed greens or a fresh salad.

Storage and Reheating Instructions

Store leftover cacoila in an airtight container in the refrigerator for up to 3 days.

- Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Vitamin C: 10% of the daily recommended intake per serving

Alergens

Contains: None

Summary

Pork Cacoila is a high-protein dish that is relatively low in carbohydrates and fats. It is a good source of iron and vitamin C.

Summary

Pork Cacoila is a delicious and flavorful dish that is perfect for a hearty meal. With its tender meat and rich flavors, this dish is sure to become a favorite in your household.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Pork Cacoila. It was many years ago, when I was just a young girl living in the small village of Sao Miguel in the Azores. My mother had sent me to the market to pick up some ingredients for dinner, and as I was walking through the bustling stalls, I came across an old woman selling a variety of spices and seasonings.

Intrigued, I stopped to chat with her, and she told me that she had a special recipe for Pork Cacoila that had been passed down through her family for generations. She described it as a delicious dish made with tender pork marinated in a flavorful blend of spices and cooked slowly until it was melt-in-your-mouth tender.

I was spellbound by her description and begged her to share the recipe with me. She smiled kindly and agreed, writing down the list of ingredients and the instructions for preparing the dish on a scrap of paper. I thanked her profusely and rushed home to try it out.

The first time I made Pork Cacoila, it was a revelation. The aroma that filled my kitchen as the pork simmered in the fragrant marinade was intoxicating, and when I finally sat down to eat, I was blown away by the depth of flavor and the tenderness of the meat.

From that moment on, Pork Cacoila became a staple in my cooking repertoire. I made it for family gatherings, special occasions, and whenever I wanted to treat myself to a truly delicious meal. Over the years, I have tweaked the recipe here and there, adding my own twist with a touch of this spice or a dash of that seasoning, but the core of the dish has remained true to that original recipe I received from the old woman at the market.

As I grew older and moved to America, I continued to make Pork Cacoila for my family and friends, sharing the recipe with anyone who asked. It became a beloved dish in our household, a taste of home that never failed to bring smiles to our faces and warmth to our bellies.

One day, as I was making Pork Cacoila for a dinner party, a friend suggested that I write down the recipe and share it with a wider audience. I thought about it for a moment, and then decided that it was time to pass on this culinary treasure to future generations.

So, I gathered my notes, sat down at my kitchen table with a pen and paper, and began to write. I described the ingredients in loving detail, the way the marinade should be prepared, and the slow, patient cooking process that would yield the most succulent pork imaginable.

As I wrote, memories flooded back to me - the sights and sounds of the market in Sao Miguel, the taste of that first bite of Pork Cacoila, the joy on my family's faces as they savored each mouthful. I poured my heart and soul into that recipe, infusing it with all the love and passion that had gone into making it over the years.

When I finished, I knew that I had created something special. A recipe that had been handed down through generations, now preserved on paper for anyone to recreate and enjoy. And as I looked at the finished product, I felt a sense of pride and satisfaction, knowing that I had done justice to the dish that had brought so much happiness to me and my loved ones.

And so, dear reader, I offer you this recipe for Pork Cacoila. May it bring you as much joy and comfort as it has brought me over the years. Enjoy it with your family and friends, and know that with each bite, you are tasting a piece of my heritage and my heart. Bon appétit!