Carne do Alguidar
Traditional Dishes Kit (Self-degustation in the apartment)
Especially with the approach of winter, the pig slaughtering season began, from which this typical Pork from the Cauldron originated.
Pork from the Cauldron is therefore a rare specialty, stemming from the meat marinated in garlic wine that was used for sausages, and which was only eaten on the day of sausage making.
Before embarking on the arduous task of converting guts and kilos of seasoned meat into delicious sausages and cured meats for the entire year, a pot full of meat was then set aside for lunch, usually accompanied by cabbage and potatoes.
Preparation Method
In a pot (bottom shelf) place the meat and heat it for 5 minutes over medium heat, stirring occasionally, or place the meat on a plate/bowl and heat for 3 minutes in the microwave (1st button).
In a frying pan (bottom shelf) add a drizzle of olive oil, and add the mashed potatoes, heating over high heat for 2 minutes, stirring occasionally, or place the mashed potatoes on a plate/bowl and heat for 2 minutes in the microwave (1st button).
In the same frying pan as the mashed potatoes, heat the cabbage for 2 minutes over high heat or place it on a plate/bowl and heat for 2 minutes in the microwave (1st button).
On a plate, place the mashed potatoes, the cabbage, and finally the meat. Finish with a drizzle of olive oil.
