Episode 16: A Matança do Porco

“A Matança” is one of chef João Rodrigues most iconic dishes. It represents one of the most symbolic festivities in Portuguese society, the slaughter of the pig. The celebration of the animal that brings family and friends together and takes people back to their origins.

Ingredients

  • 4 Sucrine Lettuces (preferably)

  • PASTE

  • 2 kg Red peppers
  • 2 kg Rock salt
  • 10 g Cumin
  • 12 g Dry garlic
  • 23 g Pimentón de la vera
  • 75 ml Red wine vinegar
  • 140 ml Olive oil

  • BEET VINEGAR

  • Beet juice
  • Red wine vinegar

  • MEAT AND JUS

  • 100 g Shallots
  • 100 g Lemon thyme
  • 1 Morcela (blood pudding)
  • 3 l Demi-glace
  • 1 l Grapeseed oil
  • 800 g Alentejo pork shoulder

Preparation

Clean the peppers and place in salt for 48 hours. Remove and grind with the remaining ingredients until you get a paste. Spread the paste on the lettuces and grill them. Keep brushing and turning until they have the right texture.

BEET VINEGAR
Combine and strain with an etamine.

MEAT AND JUS
Braise the shallots, the blood pudding and the lemon thyme, and add the demi-glace. Allow it to infuse well and grind.

PLATING
Slice the shoulder and serve with half a lettuce on top. Underneath, the blood pudding and beet vinegar jus spread on the plate.

Enjoy.

CHEF JOÃO RODRIGUES
LOCAL HERDADE DO ESPORÃO
REGION ALENTEJO

Olive Oil: Esporão Organic Olive Oil

Wine: Esporão Colheita Red 2015

Download the recipe here.