Ingredients with Measurements:
- 1 pound of entremeada (pork belly)
- 1/2 pound of chorizo, sliced
- 1 cup of shredded cheese (cheddar or mozzarella)
- 1/2 cup of tomato sauce
- 1/4 cup of white wine
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the garlic and onion and sauté until soft and fragrant.
3. Add the sliced chorizo to the skillet and cook for 2-3 minutes until it starts to release its oils.
4. Pour in the white wine and tomato sauce and stir to combine. Let it simmer for 5 minutes.
5. Season the entremeada with salt and pepper on both sides.
6. In an oven-safe baking dish, place the entremeada and pour the chorizo and tomato sauce mixture on top.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour.
8. After 1 hour, remove the aluminum foil and sprinkle the shredded cheese on top of the entremeada.
9. Bake uncovered for another 10-15 minutes until the cheese is melted and bubbly.
10. Remove from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Carbohydrates: 5g
Protein: 25g
Substitutions for ingredients:
- You can use any type of cheese that melts well, such as provolone or gouda.
- If you don't have white wine, you can substitute with chicken or vegetable broth.
Variations:
- You can add sliced potatoes or vegetables, such as bell peppers or zucchini, to the baking dish for a complete one-pan meal.
- You can also use different types of sausage, such as spicy Italian sausage or Spanish chorizo.
Tips and tricks:
- Make sure to season the entremeada well with salt and pepper to enhance its flavor.
- Let the baked entremeada rest for a few minutes before serving to allow the juices to redistribute and the cheese to set.
Storage instructions:
- Store any leftover baked entremeada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftover baked entremeada in a baking dish and cover with aluminum foil. Bake in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the baked entremeada on a platter and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted vegetables, such as broccoli or carrots
- Side salad with mixed greens and vinaigrette dressing
Troubleshooting advice:
- If the entremeada is not cooked through after 1 hour, cover with aluminum foil and bake for an additional 15-20 minutes until tender.
Food safety advice:
- Make sure to cook the entremeada to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Entremeada is a traditional Portuguese dish made from pork belly that is typically seasoned with garlic, salt, and paprika.
Flavor profiles:
- The baked entremeada with chorizo and cheese has a rich and savory flavor with a hint of spice from the chorizo.
Serving suggestions:
- Serve the baked entremeada with crusty bread to soak up the flavorful tomato sauce.
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Region: Portuguese