«A selection of pork dishes»
Ingredients:
2 pigs heads
4 onions
6 cloves of garlic
10 black pepper corns
1 bunch of parsley
¼ bunch of sage
¼ bunch marjoram
100ml white wine vinegar
500ml white wine
2kg rock salt
2 pigs heads
4 onions
6 cloves of garlic
10 black pepper corns
1 bunch of parsley
¼ bunch of sage
¼ bunch marjoram
100ml white wine vinegar
500ml white wine
2kg rock salt
Preparation:
Clean and wash the pigs’ heads very well with running water, then salt them for 24 to 48 hours. Wash them well and boil them with the onion and garlic and other ingredients. Once they are well washed, shred them coarsely and mix with a little Dijon mustard. Press with a little broth (reduced) from the cooking at least overnight.
Crackling:
Take the outer, fatty layer of pork belly (with skin), cut into strips, plunge into hot oil (150º) and leave to dry in a warm oven (90º). Fry in hot oil (180º) before serving to make them crisp. Season with fine salt.
Pé de Torresmo Meatballs:
Pé de Torresmo is a type of pork pate from the Azores. Use it to make mini-meatballs, roll them in flour, egg and breadcrumbs. Fry in hot oil (180º) then serve.
Pig´s Ear Salad:
Cut the ear into small cubes, season with olive oil, vinegar, pimenta da terra fresca (traditional pepper from the Azores, with a characteristic flavour), salt, pepper and finely chopped parsley.
Clean and wash the pigs’ heads very well with running water, then salt them for 24 to 48 hours. Wash them well and boil them with the onion and garlic and other ingredients. Once they are well washed, shred them coarsely and mix with a little Dijon mustard. Press with a little broth (reduced) from the cooking at least overnight.
Crackling:
Take the outer, fatty layer of pork belly (with skin), cut into strips, plunge into hot oil (150º) and leave to dry in a warm oven (90º). Fry in hot oil (180º) before serving to make them crisp. Season with fine salt.
Pé de Torresmo Meatballs:
Pé de Torresmo is a type of pork pate from the Azores. Use it to make mini-meatballs, roll them in flour, egg and breadcrumbs. Fry in hot oil (180º) then serve.
Pig´s Ear Salad:
Cut the ear into small cubes, season with olive oil, vinegar, pimenta da terra fresca (traditional pepper from the Azores, with a characteristic flavour), salt, pepper and finely chopped parsley.