Receitas — Pork

Cozinhar com Pork

Long underrated, pork is having a renaissance thanks to heritage breeds (Berkshire, Mangalica, Iberico) and free-range farming. Its marbled fat melts in the heat, leaving the meat juicy and rich. Tenderloin: hard sear then 12 minutes at 360 °F, just past pink. Shoulder and ribs: low and slow at 225 °F for 4 hours, pulled or sticky-glazed. Pork loves acidic fruit (apple, prune, pineapple), warm spices (five-spice, cumin, smoked paprika) and whole-grain mustard. Try Chinese char siu, Italian porchetta, Japanese gyoza or just classic Sunday sausages over coals.