Monday, July 27, 2009

Pork Chop Piri Piri- Portuguese

This is a very interesting recipe, it uses red bell pepper as marinate. Looks bloody and spicy but not at all as I omit the chilli padi orignally called for.

I didn't follow the cooking instructions but grilled it in my AMC roasting pan.

This was our simple dinner :-)

Recipe came from a forumer, Hungrybear of Kitchen Capers but she has got her own blog here.

Pork Chop Piri Piri - Portuguese
(recipe is for 2.5kg chicken but I used pork chop instead and reduced the marinate accordingly)

2.5 kg chicken, cut into 10 or 12 pcs
** Make very deep cuts into individual pieces right to the bone.

2 BIG red bell pepper, seed removed, cut up roughly
12 chilli padi (I omit since I have young children eating)
8 clove garlic (depending on your taste)
4 tablespoon Vinegar
Pinch of salt
4 tablespoon Extra Virgin Oil
** Blend all together and pour into a big bowl.
** Rub paste well into chicken pieces and especially into the deep cuts.

  1. Cook chicken at room temperature.
  2. Pan smoking hot, add about 4 tablespoon of olive oil.
  3. When oil is heated through, skim off marinate, add chicken pieces into pan.
  4. Do not turn over for at least five minutes, giving the chicken a chance to brown.
  5. Turn half way through, when both sides are slightly brown, add in rest of the marinate.
  6. Sitr and mix thoroughly, cook on high heat. Do not stew the chicken.
  7. Scrap the pan occasionally to prevent the paste from burning too much.
  8. Three quarter way into pan frying, add 1 tablespoonful of white/brown sugar or honey, mix and stir well.
  9. Adjust seasoning when chicken is ready, off the fire and squeeze a lemon juice over the chicken, mix well and ready to serve.
  10. Serve with a green salad or plain white rice.

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