My gift of hospitality was birthed during my youth in the mid-twentieth century, for then I watched my mother host elaborate dinner parties. As an excellent cook, she prepared glorious feasts, often with international themes; this 1960’s recipe for Portuguese pork blessed guests repeatedly. While in college, I meticulously copied her treasured receipts and began my own journey, fostering nourishment of body and soul.
In 1982, God converted this inherent gift into my lifetime work. Then I began catering meals and teaching a profusion of cooking classes, utilizing researched historical recipes. One of these classes was on my mother’s Portuguese foods, on which I expanded, incorporating the salad Ensalada Iberica and dessert Figos Recheados, my next weeks’ posts.
Slowing down, smelling the roses, feeding ourselves and others are important traits. In doing such, let us choose pleasure in even the simplest of foods. These pleasures seem amplified. when someone else prepares the meal; thus, their charity reaches our hearts regardless of what is served. Macaroni and cheese can thrill us, when made with love by a friend.
There is an element of courage, which results in unexpected joy, when we graciously receive ailments we aren’t sure of. While living in Billings, Montana, a friend invited me to celebrate Easter with her. Upon arrival I discovered we were partaking of rabbit; I was challenged in eating this, especially on this holiday! Expressing gratitude, I bravely proceeded and found it palatable, as long as I didn’t concentrate on it being Easter. Though I have never again experienced this meat, fond memories flood my mind whenever it is mentioned.
Let us be strong in both giving and receiving benevolent fellowship; use my series of proven receipts to host this cultural affair for your loved ones, or better yet invite someone newly acquainted.
In Culinary Artistry, Andrew Dornenburg and Karen Page note strong compliments to pork; among the most vibrant are vinegar, garlic, black pepper, oranges and onions-all of which are present in this detailed dinner. Enjoy my creative repast! 1
- Andrew Dornenburg and Karen Page, Culinary Artistry (Hoboken, NJ: John Wiley & Sons, Inc., 1996), p. 159.
Portuguese Pork Yields: 8-10 servings. Inactive prep time for marinating: 1 day/ active prep time: 30 min/ cooking time: 3 1/2 hr.
4 lb pork loin roast
1 1/3 c water
1 c cider vinegar (Trader Joe’s carries an inexpensive raw version, which has great health benefits.)
5 med/lg cloves of garlic, minced
3 tepino peppers (If desired, use jalapeno peppers, which are milder.)
Salt and pepper (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind is available at Costco for $4.95/5 lb.)
1 c sliced green olives (May serve additional in a bowl at table.)
Baked yams (Yams and sweet potatoes are different varieties of the same vegetable, they are interchangeable.)
- Place water and vinegar in a 9 1/2″ x 7 1/2″ x 3″ pan, or 3-quart baking dish).
- Mince garlic, add to vinegar mixture.
- Cut peppers in half lengthwise, scoop out seeds with a spoon, chop fine, and add to vinegar mixture (see photo). Note: be sure to wash hands thoroughly, as burning will result from touching eyes, if you don’t.
- Place pork in marinade and marinate in refrigerator for at least 24 hours, turning roast halfway through, at about 12 hours.
- Preheat oven to 300 degrees. Before placing in oven, turn roast again, salting and peppering the top well. Bake for 1 3/4 hours. Proceed immediately to next step.
- Wash yams and pierce several times with a fork. Cover with foil; place top of foil on potato, where sealed, face-up in the oven while baking; this keeps juices from leaking out. Start baking these at the same time you begin roasting the meat; bake for about 3 hours, as the oven is only set at 300 degrees.
- After baking for first 1 3/4 hours, turn roast for the last time. Once more, salt and pepper the top well. Bake for another 1 3/4 hours.
- When cooking is complete, remove roast from oven, cool for 15 minutes. Toward the end of this time, take yams out of oven and place on plates; next, cut pork in thick slices and arrange on dishes; top with sliced olives. (It is good to serve additional olives in a small bowl at table.)
- This pork is superb with the Portuguese salad Ensalada Iberica and dessert Figos Recheados, my next weeks’ posts.