TRÁS-OS-MONTES-STYLE SMOKED HAM HOCK | Serves 4
1 smoked ham hock
Cook the ham hock in water without salt and a bit of wine. Place the hock in an oven tray and season with white wine and garlic, allow to marinate.
Place in the oven, add a bit of water to cook the hock, until golden.
Roast the potatoes in the oven until they start to brown.
MOURA RICE | Serves 4
Pork spare ribs
Portuguese kale, savoy cabbage, collard greens or spikes;
2 Moura sausages
A dash of vinegar
Fry the spare ribs completely in a splash of olive oil and, before removing, add a few chopped garlic cloves and let them fry a little. After frying, transfer the ribs to a dish and set aside;
In the same pan the ribs were fried and using the fat released, sauté the vegetables to be used, add a Moura after removing its skin and a dash of vinegar. Add water to cook the vegetables and the Moura sausage.
When the vegetables are almost cooked, add 1 cup of rice and add 4 times the amount of rice in water and leave to cook.
The other Moura will be grilled or fried, without any fat, cut into pieces and accompanies the rice along with the fried spare ribs.
BAKED SALPICÃO DO CACHAÇO (CHUCK SAUSAGE) | Serves 4
1 Chuck sausage
The pork chuck sausage is wrapped in a raw cabbage leaf and then wrapped in brown paper. Next, moisten with plenty of water, wrap in aluminium foil, and place in the oven approximately 1 hour at 180ºC
Serve with potatoes “a murro” (crushed), seasoned with a bit of garlic and olive oil.
TRÁS-OS-MONTES-STYLE| TOSSED SALAD Serves 4
Smoked pork shoulder
Vinaigrette or yoghurt dressing
Cut the lettuce, grate the carrot, cut the pepper in cubes, mix the corn and olives. Cut the cheese and the smoked ham into cubes and add to the other ingredients. Season to taste with vinaigrette or yoghurt dressing.
SMOKED PORK SHANK AND TAMARIND PASTE | Serves 4
Potato (sweet and/or regular)
1 Smoked pork shank
Cook the pork shank the previous day, in water with no salt and lemon.
Place the shank on an oven tray and season with plenty of lemon, garlic and a bit of grated ginger, and allow to marinate until the next day.
Spread the shank with a bit of tamarind paste and place in the oven until golden.
Cook the potatoes, cut them into thick rounds and place them in the oven with the shank to get a bit brown.