Name: Lomo de Porco com Pimentos Doces (Portuguese-Style Pork Scaloppine with Roasted Peppers)
Yield: Serves 6
Cuisine: Portugal
Ingredients: ½ cup chopped fresh cilantro; 3 large red onions; Salt and freshly ground pepper; ¼ cup fresh lemon juice; 3 tablespoons finely minced garlic; 1 cup Chicken Stock; 10 tablespoons sugar; 6 bell peppers, red, green, and yellow; 1 boneless pork loin, about 2½ pounds; Scant teaspoon dried thyme; 3 bay leaves; 8 peppercorns, white and/or black; 6 juniper berries, crushed; ½ cup warm water; 6 tablespoons salt; 4 to 6 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Mediterranean Kitchen

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).

Ingredients

Brine

10 tablespoons sugar
6 tablespoons salt
½ cup

Europe
Portugal
Main course
Gluten-free

Method

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

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Ingredients

Brine

Method

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