Braaied Pork Trinchado
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Mains
- Cuisine: Portuguese
Description
Flame-kissed pork neck cubes in a punchy peri peri and red wine sauce, perfect for mopping with fresh Portuguese rolls.
Ingredients
Trinchado
1.5 kg pork neck, cut into large cubes
Oil, for brushing and sautéeing
2–3 Tbsp (30–45 ml) Cape Herb & Spice Portuguese Peri Peri Rub
1 onion, finely chopped
5 garlic cloves, finely chopped
2 bay leaves
2 Tbsp (30 ml) tomato paste
1 C (250 ml) dry red wine
2 C (500 ml) beef stock
¼ C (60 ml) good-quality peri peri sauce, add more if preferred
3 Tbsp (45 ml) soy sauce
100 g black olives
100 g green olives
Cape Herb & Spice Salt & Black Pepper, to taste
To Serve
6 fresh Portuguese rolls
Instructions
Trinchado
Toss the pork neck cubes in oil and Cape Herb & Spice Portuguese Peri Peri Rub until well coated. Thread onto metal or soaked wooden skewers.
Braai over hot coals for 8–10 minutes, turning often, until nicely charred. This step is to add smoky flavour; the pork will finish cooking in the sauce.
Heat a medium pot over medium heat with a little oil. Sauté the onion for 5 minutes until golden. Add garlic and bay leaves and cook for a further 1–2 minutes.
Stir in the tomato paste and cook for 1 minute. Deglaze with the red wine, scraping the base of the pot. Simmer until reduced by half.
Add the stock, peri peri sauce, soy sauce, olives and grilled pork cubes. Simmer gently, uncovered, for 20–30 minutes until the sauce thickens and the pork is tender. Taste and adjust if needed; season with Cape Herb & Spice Salt & Pepper.
To Serve
Serve hot with fresh Portuguese rolls for mopping up the sauce.
