Lomo de Porco com Pimentos Doces

Portuguese-Style Pork Scaloppine with Roasted Peppers

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This dish, from the southern Portuguese region of the Algarve, is rich, sweet, and tart. The marinade is the same as for the Pork Scaloppine alla Zaragozana (recipe follows).



  • 10 tablespoons sugar
  • 6 tablespoons salt
  • ½ cup


For the brine, mix the sugar and salt in a large, deep nonaluminum container. Add the water and stir to dissolve. Add the rest of the ingredients and the pork loin, then pour in enough cold water to just cover the pork. Cover and refrigerate overnight or up to 2 days.

Char the peppers over an open flame or under the broiler until blackened on all sides. Transfer to a plastic container w