The idea was to prepare something from a particular cut of Alentejo pork, where each chef chose a part of the animal and cooked it the way they wanted.
Representing the Alentejo, Chef José Júlio Vintém opted for a less popular part of the pig, the tail, and a more appreciated part, the spare ribs. The chef grilled the ribs with a sweet and sour sauce made from honey, vinegar and rosemary and made coriander pork with the tails.
“I tried to combine the Alentejo pork with some of Esporão’s excellent products. I used vinegar, honey, fortified wine, table wine and tendrils, as well as one of the most popular fruit at this time, figs. The figs were pickled with a bittersweet maceration to balance with the pork fat. Being from the Algarve, I added a twist from my homeland with cockles, in order to give it a salty counterpoint to the sweetness of the pork. And then I finished with some tender tendril tips from Esporão’s Aragonez vines, in my opinion, the single varietal wine that best accompanies this food.” Chef José Pinheiro
“This dish is my tiny tribute to Esporão – a single joint, made to be shared, prepared with everything that I am and know, cooked slowly, revealing its true essence”. Chef Margarida Rego