Swine and Sea: A Lusitanian Layer Cake
A Portuguese-inspired casserole of pork, chorizo, potatoes, and tomatoes, oven-baked for savory depth
1 hour 30 minutes
Serves 4
DinnerPortugueseGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Portugal meets your dinner table in this pork-and-chorizo answer to bacalhau à Brás, minus the fish and plus a heap of meaty, smoky flavor. We’ll build layers of pork, potatoes, and sausage, then bake it all to bubbling glory in a deeply savory tomato-wine sauce.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Lightly oil a 2-quart baking dish.
- 02Heat 2 tbsp of olive oil in a large skillet over medium-high. Sear the pork cutlets in batches, 2-3 minutes per side until golden. Set aside.
- 03In the same skillet, add another 1 tbsp olive oil and cook the chorizo slices for 2 minutes, just until they start to render their orange fat. Remove and set aside with the pork.
- 04Lower heat to medium. Add remaining olive oil and the onions. Sauté 5 minutes, then add the garlic and cook 1 minute more, just fragrant.
- 05Stir in the paprika, salt, and black pepper. Cook 30 seconds to bloom spices.
- 06Add the diced tomatoes with juice and bay leaf. Pour in wine, scraping up any brown bits. Simmer 8 minutes until slightly thickened. Remove bay leaf.
- 07Layer half the potatoes on the bottom of the baking dish. Top with half the onions and tomato sauce, then half the pork and chorizo. Repeat layers, finishing with a last drizzle of sauce over the top.
- 08Cover dish tightly with foil. Bake 40 minutes, then uncover and bake 20–25 minutes more, until the potatoes are tender and the top is bubbling and browned.
- 09Let the casserole rest for 10 minutes before serving. Garnish with parsley.
- 10Slice into wedges and serve hot.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.