Caçoila is a popular dish from Portugal. People especially love it in the Azores. This tasty stew uses slow-cooked pork that’s marinated in a zesty, spiced mix. It’s usually made in a clay pot and served with crusty bread or rice.
The unique flavor comes from a mix of wine, vinegar, and spices that make the meat super tender and delicious.
This dish is perfect for gatherings, showing off classic Portuguese comfort food.
Ingredients:
- 3 pounds pork shoulder, cut into 2-inch pieces
- 4 cloves garlic, minced
- 1 large onion, sliced
- 1 cup red wine (preferably Portuguese)
- 1 cup white vinegar
- 2 tablespoons paprika
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 2 bay leaves
- 1 tablespoon crushed red pepper (optional)
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Crusty bread or steamed rice, for serving
Instructions:
- In a big bowl, mix red wine, white vinegar, paprika, cinnamon, allspice, garlic, and bay leaves.
- Add the pork pieces and make sure they are covered.
- Cover the bowl and let it sit in the fridge for at least 12 hours, or overnight if you can.
- Take the pork out of the marinade and save the liquid.
- Dry the meat with paper towels and sprinkle it with salt and pepper.
- Heat olive oil in a heavy pot over medium heat.
- Cook the pork in batches until it’s brown all over. Set it aside.
- In the same pot, cook the onions until they soften, about 5 minutes.
- Stir in the tomato paste and let it cook for 1-2 minutes.
- Add the pork back into the pot and pour in the saved marinade.
- Bring everything to a gentle boil, then lower the heat.
- Cover and let it cook for 2-3 hours, stirring now and then.
- Taste and adjust the seasoning if needed.
- Top with fresh parsley.
- Enjoy caçoila hot with crusty bread to soak up the sauce or with steamed rice.