Esta carne assada com batata doce é o prato de conforto por excelência, perfeito para um almoço de domingo em família. A perna de porco, marinada lentamente numa mistura aromática de vinho e especiarias, fica incrivelmente tenra e suculenta, enquanto assa lentamente sobre uma cama de legumes que se transformam num molho rico e delicioso. A batata doce, assada na perfeição, adiciona um toque adocicado que complementa na perfeição o sabor da carne.

Ingredientes

  • 1,5 Kg de perna de porco sem osso
  • 3 Tomates em rodelas sem graínhas
  • 1 Nabo em finas rodelas
  • 2 Mão cheias de azeitonas galegas sem caroço
  • 2 Cenouras em finas rodelas
  • 1 Cebola roxa em finas rodelas
  • 1 Cebola em finas rodelas
  • 1/2 Cabeça de alhos esmagados e com casca
  • Pau de louro
  • Batata doce
  • Mel
  • Manteiga
  • Sal
  • 0,75ml Vinho branco
  • 1 Talo erva principe ligeiramente esmagado
  • 1 Pau de canela,
  • 3 Cravinhos
  • 5 Grãos de pimenta preta
  • 2 Malaguetas secas desfeitas
  • 1 Folha de louro em pedaços
  • 1 Ramo de alecrim

Preparação

  1. Dê uns golpes na carne, introduza na marinada e deixe no frio pelo menos 12 horas.
  2. Num tabuleiro de forno faça uma cama com as cebolas, o tomate, a cenoura, os alhos e as azeitonas.
  3. Retire a carne da marinada, coloque o pau de louro no interior, tempere com sal grosso, disponha sob a cama de legumes e acrescente a marinada.
  4. Disponha 3 colheres de sopa de manteiga sob a carne e leve ao forno pré aquecido a 180 graus durante 90 minutos, regando com os sucos do tabuleiro e pincelando a carne de quando em vez com uma mistura de mel, uma nóz de manteiga e um pouco de água.
  5. 30 minutos antes do final da assadura acrescente a batata doce regando com um fio de azeite.

Here’s how you can bring this classic Portuguese roast to your own table, a true celebration of flavour and comfort.

Roast Pork with Sweet Potatoes

This is a classic Portuguese Sunday roast, a dish that is all about slow cooking, deep flavours, and the comforting aroma of herbs and spices filling the kitchen. The heart of the recipe is a long, flavourful marinade that infuses the pork with notes of white wine, lemongrass, cinnamon, and cloves, ensuring the meat becomes exceptionally tender and flavourful during its long, slow roast.

The pork is cooked on a bed of vegetables—onions, tomatoes, carrots—which soften and caramelize, mingling with the pan juices to create a rich, rustic sauce all on their own. About halfway through, sweet potatoes are added to the pan to roast alongside the meat, absorbing the delicious flavours. A final glaze of honey and butter gives the pork a beautifully burnished and slightly sweet crust. It’s a true one-pot centerpiece, impressive enough for a special occasion but hearty enough for a simple family gathering.

Ingredients

  • 1.5kg boneless leg of pork
  • 3 tomatoes, sliced, seeds removed
  • 1 turnip, thinly sliced
  • 2 handfuls of Galega olives, pitted
  • 2 carrots, thinly sliced
  • 1 red onion, thinly sliced
  • 1 onion, thinly sliced
  • 1/2 head of garlic, smashed, skin on
  • Bay leaf stick
  • Sweet potatoes
  • Honey
  • Butter
  • Salt
  • 750ml white wine
  • 1 stalk of lemongrass, lightly crushed
  • 1 cinnamon stick
  • 3 cloves
  • 5 black peppercorns
  • 2 dried chillies, crumbled
  • 1 bay leaf, torn into pieces
  • 1 sprig of rosemary

Method

  1. Score the meat, place it in the marinade ingredients (white wine and all the spices), and leave it in the fridge for at least 12 hours.
  2. In a roasting tin, create a bed with the onions, tomatoes, carrots, garlic, and olives.
  3. Remove the meat from the marinade, place the bay leaf stick inside, season with coarse salt, place it on top of the bed of vegetables, and pour the marinade over it.
  4. Place 3 tablespoons of butter on top of the meat and bake in a preheated oven at 180°C (160°C Fan / Gas Mark 4) for 90 minutes. Baste the meat occasionally with the pan juices and brush it with a mixture of honey, a knob of butter, and a little water.
  5. 30 minutes before the end of the cooking time, add the sweet potatoes to the tin and drizzle with a little olive oil.

Tips:

  • Don’t skip the marinating time; it’s essential for both tenderizing the pork and building a deep flavour base.
  • The honey and butter glaze applied during the last part of cooking is key to achieving a beautiful, caramelized crust on the roast.
  • Let the meat rest for 10-15 minutes after taking it out of the oven before carving. This allows the juices to redistribute, ensuring a more tender and flavourful result.
  • The vegetables and pan juices create their own delicious gravy. You can strain them and serve as a sauce or serve them as is for a more rustic feel.