This dish is modeled after Porco Alentejana. Traditionally, the pork and potatoes are fried, but I love this broth-based version which results in very tender pork and a rich broth. It pairs wonderfully with Fitapreta A Touriga Vai Nua (which you’ll find in your February Darling & Darling Wine Club allocation), or any red Portuguese wine from the Alentejo region. Don’t forget to include a good quality crusty bread for sopping up the broth!
Read More