Category Archives: Meat

Dishes with different kind of meat on portuguese culinary. Pork, Lamb, Chicken, Cow, among others. Some used on the Cooking Classes.

Bifana, the Portuguese Sandwich

Bifana is the Portuguese sandwich based on pork meat cooked and that you will eat inside a warm bread.

To eat bifana, its common that people add some mustard or some piri-piri (chillies based). This sandwich is more popular in the Centre, South of Portugal.

Visiting Portugal, discover the singular taste on the coffee shops or small restaurants and usually you will find it on all kind of events.

bifana portuguese sandwich

Alentejo is described has the origin and excellence of Bifanas (also the place for the major pork production). It is common to read about Vendas Novas, has the city where born this famous Portuguese Sandwich.

The popularity of the Portuguese sandwich Bifana is huge and worldwide brands such as McDonald´s catch the wave and created McBifana in 2013. However, speaking with any Portuguese, people will tell you that is a weak imitation of the real one.

Where to find a place selling Bifana ?

If you are visiting Lisbon / Portugal, you will find it easily in most of the small restaurants in downtown . There is also new trendy concepts of food, presenting you the Portuguese Sandwich, some very good indeed.

Bifana you will find almost in all country, even its more popular in Center and South.

What other type of sandwich can you find in Portugal ?

Along the country you can also find two other main Portuguese sandwiches, called Prego and Suckling Pig .

Prego is a beef sandwich served in bread. The beef steak should be thin and tender. You will be able to add some mustard or even hot sauce if you love it.

Suckling Pig , its delicious with the pork sking toasted, that becomes crunchy . In the North of the country, Mealhada, it is served has a dish and Portuguese love it. However, the Suckling Pig sandwich is delicious and you can easily get one in Lisbon or Porto .

Last note, visiting a local market in Lisbon ( and you have 13 available ) you will see it for sale.

Sausages wrapped with cabbage

Sausages wrapped with cabbage is a very unique recipe of the Portuguese Traditional Gastronomy. It is possible to serve with white rice ( the most traditional way) or creating your special touch.

Sausages wrapped with cabbages

8 fresh sausages (by default pork meat, but you can also use white meats)
1 strip of bacon cut into strips
10 cabbage leaves
1 large onion, chopped
2 cloves garlic, minced
1 small can of peeled tomatoes
1 chicken bouillon cube
1 bay leaf
Salt and pepper according your taste 1dl oil
1 glass of white wine
1 cup water
Wooden sticks

Preparation of the Sausages wrapped with Cabbage

Cut the cabbage and wash everything, to take out possible sand on the sleeves.

In a pan with boiling water (timed depends if you are using gas or induction), blanch the cabbage leaves for 5 minutes. Remove the foil sheet to a plate and drain the water.

Place the olive oil in a large pan. Add the chopped onion, chopped garlic and bay leaves. Let it cook for a while.

Wrap the sausages, place the cabbage leaf and wrap with sausage. Jab two sticks, one at each end that we can put later on a pan. Reserve.

Cut the peeled tomatoes to the sauté and add the tomato sauce. Let it cook all. Join the rolls of cabbage braised in, snuggle well to fit all. Add the chicken stock cube.

Season with salt and pepper. Drizzle everything with white wine and water just to cover. If necessary, add additional water during cooking. Cover and cook for 30 minutes.

Sausages wrapped with cabbages usually is served with rice aside. However if you would like to taste with different asides you can make rice with carrots, rice with green peas, mashed potatoes .

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Rabbit Hunter Style

Rabbit makes part of the Portuguese Gastronomy universe. The Rabbits usually lives in the woods in dry, sandy soil, big colonies and live an average of 9 years.

The ease of reproduction and the high number that their populations can achieve at an early age became reason for hunting this type of animal.

Portugal gastronomy has more than 200 dishes using rabbit. From North to South, you will find a huge diversity of options to cook and different processes of how to make it.

Potatoes, rice, carrots, different herbs to aromatize or as a cooking process, flavors will be unique.

The protection of the crops and taking advantage of their skins for trade we also key factors.

Portuguese traditional gastronomy is more than pork, duck, chicken or cow. You will find a diversity of dishes based on rabbit in Portugal, specially on the rural areas.

1 rabbit
1 bay leaf
1 small bunch of parsley
2 onions
2 tomatoes
200 g pork belly
2 tbsp vinegar
3 cloves of garlic
50 g olive oil
salt, pepper and red wine to taste

Preparation of the Rabbit Hunter Style

Prepare the rabbit and reserve the blood. Add a little vinegar to the blood and stir. Cut the rabbit into serving pieces and season with garlic, pepper and the bay leaf. Pour over the red wine and leave to marinate overnight.

The next day fry the onion cut into fine slices in the olive oil with the pork belly and the tomato. Add the meat from the marinade and leave to cook over medium heat.

When the meat on the heat again and bring rapidly to the boil. Serve garnished with parsley. Accompany this with boiled potatoes.

Its time to serve what you cook.

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Portuguese Duck Rice Recipe

Duck Rice is one of the portuguese traditional dishes. Cooked in two stages, is very delicious when you taste and eat the chorizo ​​and roasted bacon on top, with a mixture of duck and rice of the layers.

Cook the Portuguese Duck Rice RecipeSome of the restaurants in Lisbon, cook this dish once a week. Delicious and tasty, can be topped with a red wine. We suggest any red wine with Touriga Nacional grape variety.

Boil duck in salted water with bacon and chorizo.  Add onion, cloves, carrot, peppercorns and parsley and let it simmer until duck is very tender.

Shred meat and reserve. Sieve broth and, when cold, remove fat from surface and reserve it. Boil broth until it thickens and check salt according your taste.

Sauté rice in duck fat, then add broth ( three times the rice ) and mint, removing it 2 minutes later.  Cook the rice for 15 minutes and turn the heat off, letting the rice rest.

In a roasting tray, pace a layer of half the rice, then put the duck and the other half of the rice.

Garnish with chorizo, bacon and carrot. Brown in the oven.

The mentioned ingredients are for four people. If you have major group to cook, you can use the recipe. Most of the ingredients you will find at your supermarket and it is easy to cook. Now, its time to prepare a nice portuguese and traditional meal.

Ingredients of Duck Rice

3 cloves;
1 bunch fresh mint, whole;
1 bunch fresh parsley, whole;
1 small carrot, sliced;
1 larg duck (4 lb);
1 chorizo or blood sausage, sliced;
1/2 lb fresh or smoked bacon, diced;
1,5 cup long-grain rice;
Salt according your taste plus peppercorns.

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