Pottery is not the only thing for which Portugal is known. It is also famous for its port wines, most of which are made in the city of Porto. Do you think the name had anything to do with calling the wine port?
I hope you like port because today we are going to a tasting at Sandeman’s where the brand is identified by a familiar Zorro-like caped figure.
Red or white, what is your choice? I find that I enjoy the tawny or ruby ports in cool weather and the whites in summer. Both can be served chilled though the reds are just as good at room temperature.
Most of the producers are near Porto’s waterfront as in times past the kegs of young wine were transported from the hills by vessels called rabelos. Now they come by truck, and the rabelos simply enhance the atmosphere of the waterfront.
Porto has another distinction. It is home to award winning chef Rui Paula‘s sensational restaurant Restaurante DOP where we will have lunch.
Rui Paula meets us at the door with a refreshing drink of tonic mixed with white port and a touch of lime. This is a mixture to remember on warm summer days.
Chef Paula has prepared for us a four course luncheon
which includes green cabbage soup, a popular starter in Portugal,
and a yummy crispy creme brûlée crepe.
How do you pick a favorite from such delectable dishes? Difficult for sure, but because it was so delicious, the stewed pork neck gets my vote, and I have adapted the recipe from the chef’s tantalizing cookbook Duoro Cuisine which I highly recommend if you are looking for some new taste treats.
Stewed Neck of Pork
2 lbs. boned neck of Bisaro pork (in the US, we’ll settle for what we can get since the breed of pig native to Portugal is not likely to be available in the States)
2 onions, coarsely chopped
3/4 c. olive oil
3/4 c. white wine
6 large cloves of minced garlic garlic
salt to taste
Remove fat from meat and cut into cubes. Marinate for 12 hours in olive oil, white wine, thyme and garlic. Saute the meat with chopped onion in olive oil until browned. Season with salt. Slow cook in marinating liquid for 12 hours at 165F. (I’m going to use my Cuisinart multicooker instead of the oven.)
The meat is so tender it melts in your mouth. It is attractively served a number of ways: over mashed potatoes, pureed cauliflower, polenta and topped with sauce from the cooking. Now if I can just find a butcher who prepares pork neck……
Thanks for traveling with me today. Let’s share the adventure at
6 thoughts on “Let’s Go! Part III”
What a fun tasting that much have been! Your trip must have been as delightful as your meal was delicious 🙂
Neat post! I’d love to try both ports and the cabbage soup:@)
I have so enjoyed your journey through Portugal….never realized what a beautiful country it is !!
Thank you for this wonderful post. love the photos too. Thank you for linking to the Thursday Favorite Things hop I hope you have a weekend filled with happy! xo
Thanks Katherine, I enjoy hopping around!