Pork picadinho is the beef version’s equally beloved sibling (that recipe is also on the site): cubes of pork shoulder simmered with wine, smoked paprika, cumin and vegetables until the pot smells like a Portuguese country kitchen at lunchtime.
Pork shoulder is generous meat — forgiving, flavorful, and happiest after a slow hour in wine and tomato. The peas at the end are the traditional finishing color.
Rice, crusty bread or fried potatoes underneath: choose your foundation and let the sauce do its work.
Pork Picadinho Recipe
What you need
Ingredients
- 2 pounds pork shoulder, cut into small cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 large tomato, diced
- 1 tablespoon tomato paste
- ½ cup dry white wine
- 1 cup water
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 bay leaf
- 1 cup diced carrots
- 1 cup diced potatoes
- ½ cup frozen peas
- ¼ cup chopped fresh parsley
- Salt and black pepper
Cook along
Instructions
- Brown the pork in the olive oil, 6 to 8 minutes; remove and set aside.
- Soften the onion and garlic, 3 to 4 minutes, then add the tomato and paste for 5 minutes more.
- Return the pork, season with the paprika, cumin, salt and pepper, add the bay leaf, and deglaze with the wine.
- Add the water, carrots and potatoes. Boil, then cover and simmer 45 minutes to 1 hour, until tender.
- Stir in the peas for the final 5 to 10 minutes.
- Remove the bay leaf, adjust the seasoning, and serve hot with parsley on top.
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