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Germany v’s Portugal Pork Recipes

Match 4 – Germany v’s Portugal

German Pork Schnitzel with tomato & caper sauce

4 escalopes of pork , about 175g/6oz each
100g fresh white breadcrumbs
50g parmesan , freshly grated
6 sage leaves, shredded, plus extra for frying
1 egg , beaten
5 ripe tomatoes
5 tbsp olive oil
2 tsp capers , chopped
lemon wedges, to serve

1.    Season the pork all over. Mix the crumbs, cheese and sage on a plate. Pour the egg onto another plate and mix in some salt and pepper. Dip the escalopes first in the egg, then into the crumbs, pressing them on to coat evenly. They can be chilled for up to 24 hrs at this stage.
2.    Pour boiling water over the tomatoes, leave for 1 min, then drain and peel. Quarter, scoop out and discard the seeds, then chop the flesh. Put the tomatoes into a small pan with 1 tbsp of the oil, salt and pepper. Bring to the boil, then simmer for 2-3 mins. Throw in the capers and keep warm.
3.    Heat 2 tbsp oil in a small pan, throw in the sage leaves and fry until they start to crisp, 1-2 mins, then scoop out and drain on kitchen paper. Heat remaining 2 tbsp of oil in a frying pan, add pork and fry until browned (lift up a corner with tongs to check). Flip over and cook for 3-4 mins until done. Scatter with sage leaves, and serve with lemon wedges and the tomato sauce on the side
Recipe Source


Portuguese Pork Alentejana

•    1 1/2 cups dry white wine
•    1 teaspoon paprika
•    2 1/2 teaspoons salt
•    1/4 teaspoon black pepper
•    2 cloves garlic, peeled and cut in half
•    1 bay leaf
•    2 pounds pork loin, cut into 1 inch cubes
•    3 teaspoons olive oil, divided
•    2 onions, peeled and thinly sliced
•    2 teaspoons finely chopped garlic
•    2 tomatoes – peeled, seeded and chopped
•    1/4 teaspoon crushed red pepper flakes
•    24 small clams in shell, scrubbed
•    1/4 cup chopped fresh parsley
1.    In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
2.    Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
3.    Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
4.    In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
5.    Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.
Recipe Source

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