Ingredients with Measurements:
- 1 pound entremeada (pork belly)
- 1 can artichoke hearts, drained and chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Oven-safe skillet or roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, oregano, salt, and pepper.
3. Place the entremeada in an oven-safe skillet or roasting pan. Brush the marinade all over the meat, making sure to coat it well.
4. Add the chopped artichoke hearts and sun-dried tomatoes to the skillet, arranging them around the meat.
5. Roast the entremeada in the preheated oven for 45-60 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
6. Remove the skillet from the oven and let the meat rest for 10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 45-60 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 10g
Protein: 23g
Substitutions for ingredients:
- You can use chicken or beef instead of pork belly.
- If you don't have artichoke hearts, you can use canned or frozen peas instead.
- If you don't have sun-dried tomatoes, you can use fresh cherry tomatoes instead.
Variations:
- Add sliced onions and bell peppers to the skillet for extra flavor.
- Use different herbs and spices, such as thyme, rosemary, or paprika.
- Add a splash of white wine or chicken broth to the skillet for extra moisture.
Tips and tricks:
- Make sure to coat the meat well with the marinade to ensure maximum flavor.
- Let the meat rest before slicing to allow the juices to redistribute.
- Serve with a side of roasted vegetables or a simple salad.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the entremeada on a platter with the artichokes and sun-dried tomatoes arranged around it.
- Garnish with fresh herbs, such as parsley or basil.
Pairings:
- Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables, such as carrots, broccoli, or Brussels sprouts.
- A simple salad with mixed greens, cherry tomatoes, and a vinaigrette dressing.
Troubleshooting advice:
- If the meat is not cooked through, return it to the oven for an additional 10-15 minutes.
Food safety advice:
- Always use a meat thermometer to ensure that the meat is cooked to a safe temperature.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
- Entremeada is a traditional Portuguese dish made with pork belly.
Flavor profiles:
- The entremeada is rich and savory, with a tangy and slightly sweet marinade. The artichokes and sun-dried tomatoes add a slightly tart and earthy flavor.
Serving suggestions:
- Serve the entremeada as a main course for a family dinner or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese