The Meatier Side of Portuguese Cuisine And Three Portuguese Recipes To Make A Meal Of. by Ann Kondo Corum Pork is a favorite meat in Portuguese cookery, although beef, lamb, and all types of poultry are used as well. Vinegar and spices are frequently used in the preparation of meat dishes. No doubt this stems from the fact that years ago in Portugal, meats were preserved in brine. Today, carne vinha d'alhos (vinha means wine; alhos means garlic) - meat marinated in wine, vinegar, garlic, and spices - is still a favorite way of preparing meat. Fish, as well as poultry and the traditional pork or beef, may be prepared using this method. Probably the most well known Portuguese meat is the sausage known as linguica. Made from pork, linguica has a very distinctive flavor that makes it different from other sausages. Its flavoring comes from vinegar, spices, garlic, and red pepper. There are many different brands available in flavors ranging from mild to hot and spicy. Linguica is most frequently fried, but is also used in combination with other ingredients in soups and casseroles. Chorizo is another type of Portuguese sausage. The main difference between chorizo and linguica is that of seasoning. Chorizo is generally spicier and hotter then linguica. Linguica, the more popular of the two, may be substituted in any recipe calling for chorizo. Morcela, or blood sausage, is still another kind of sausage enjoyed by the Portuguese. Excerpts and recipes were reprinted, with permission, from Ethnic Foods of Hawai'i , Bess Press, Honolulu HI, by Ann Kondo Corum. Copyright Ann Kondo Corum. This website: Copyright © 2000 Studio Q Int'l Inc / Urban Mozaik Magazine. All rights reserved. This website/publication, in whole or in part, may not be reproduced without written permission from the publisher or the previous publisher of original republished materials.		Carne de Vinha D'Alhos Pickled Pork Serves 8 4 pounds of pork butt 1 cup of water 5 bay leaves 6 whole cloves 1.5 teaspoons salt 1.5 teaspoons black pepper 1 cup wine vinegar Half cup dry white wine 6 cloves garlic, crushed 3 red chili peppers, weeds removed, cut into slivers Cut pork into small pieces (about 2 inches). combine all ingredients in a large glass bowl and add pork. Cover and refrigerate for 1-2 days, turning meat daily to permit seasonings to penetrate all pieces. In a large pan, cook the pork in this liquid, stirring off and on until meat is brown. Or drain off the liquid and fry pork in an ungreased pan over low heat until meat is brown and cooked through. Soupa de Feijaos Portuguese Bean soup Serves 6-8 Half pound of kidney or small red beans, soaked in water overnight 1 linguica (about 10 ounces), sliced, fried, and drained 2 ham hocks or ham shanks water 1 clove garlic, minced 1 large onion, chopped 2 stalks celery, diced 3 carrots, sliced 1 potato, diced 1 eight-ounce can tomato sauce 4 cups cabbage, coarsely chopped watercress, cut in 1-inch pieces (optional) Drain beans; place in a Dutch oven or soup pot. To the beans add ham hocks and garlic. Cover with water, bring to a boil, and then simmer about 3 hours or until beans and ham are tender. Remove ham hocks; discard bones and fat. (At this point you may want to refrigerate this overnight and skim off more congealed fat.) Add onion, celery, tomato sauce, carrots, ham, and cooked linguica to the soup and cook until the carrots are almost tender. Add potato and cook until almost done. Add cabbage and cook until it is tender. Garnish with chopped watercress just before serving. Variations: This is a basic recipe. Other vegetables of you choice may be added. Some people also add about half a cup of macaroni. Broa Portuguese Cornbread Makes 1 loaf 1 package dry yeast 1 teaspoon sugar Quarter cup lukewarm water 1.5 teaspoons salt 1.5 cups white or yellow cornmeal 1 cup boiling water 4 teaspoons olive oil 1.5 - 2 cups flour Pulverize cornmeal in blender or food processor until it is very fine. Combine 1 cup cornmeal, salt, and boiling water; mix until smooth. Stir in 3 teaspoons olive oil and allow mixture to cool. Dissolve yeast and sugar in lukewarm water. Set aside until yeast doubles in volume. Stir yeast into cornmeal mixture. Gradually add the remaining cornmeal and 1 cup, stirring well. Form dough into a ball and place in a greased bowl. Cover with a dishtowel and set dough in a warm place until double in bulk. Coat a 9-inch round pan with the remaining olive oil. Turn dough onto a floured board and knead 5 minutes, adding as much of the remaining flour as you can until the dough is firm, but not stiff. Shape into a flat, round loaf. Place in the pan and cover with a towel. Let rise until double in bulk. Bake in a 350-degree oven for 40 minutes or until golden. Serve with bean soup.