Recipe for Greek Chicken Souvlaki
May 25, 2023
When summer rolls around, it is time to pull out the grill. My family loves anything cooked on the grill, and it's a lot more…Read This Post
While Cascais is a coastal town in Portugal, it’s known for more than just its seafood. As a part of the Iberian Peninsula, which is also home to the Iberian pig, an important part of its cuisine is its pork. Combine this meat with other staples of this western European country, such as chestnuts and chorizo, and you’ve got a unique and delicious dish.
Browse all our culinary vacations in Portugal.
Prep time: 30 minutes
Cook time: 4 hours
Cook method: Confit
See our one-day class in Lisbon, or our 3-night Lisbon Food Tour.
1. Clean the tenderloin and season it with salt, pepper, half the honey and all the bay leaves.
2. Set the oven to 90ºC (194ºF). Place the tenderloin in a tray completely covered in the olive oil and let it confit (roast) for 4 hours.
3. Roast the chestnuts and then sauté them in the same olive oil used to confit the tenderloin. Roast the onions and garlic with the chestnuts as well. Let it braise and refresh it with the red wine.
4. Use a shredder to turn the chestnut mixture into a purée.
5. Add the cream and the remaining honey to the purée. Check the seasonings.
6. Boil and then sauté the Portuguese cabbage seasoned with salt and pepper.
7. Cut the chorizo into thin slices and dry in the oven until crunchy.
8. Plate everything as shown in the picture.
Check out more recipes from our Portugal cooking vacations:
Or, try these unique Portuguese recipes for Sangria.
By Peg Kern
Sign up to receive our newsletter, which includes travel tips, recipes, promotions, and information on our best cooking vacations.
Find more photos, videos, food facts, and travel stories from The International Kitchen on Facebook, YouTube, Instagram, Pinterest, and Twitter.