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Low Carb Pork “Torresmos”

This is my low-carb take on Portuguese Torresmos!

You’ll need (for 2 people):

Meat & Marinade:
600g Rojões de Porco
1/2 lemon, cut into quarters in marinade, juice squeezed over meat
Glass of red wine
2 cloves of garlic, crushed & chopped
Salt
Bay leaf

For cooking:
Marinated Rojões de Porco
Large onion
1/2 malagueta chilli
1/2 stick celery (optional)
2 cloves garlic
Bay leaf
Salt
Finely cut rind of 1/4 small lemon
Red wine
Olive oil
Half a small bunch fresh coriander

Method:

Marinade the Rojões overnight in the fridge.

In a large shallow pan, gently fry the onions, garlic, celery, lemon rind and chilli with the bay leaf in a very generous amount of olive oil until soft (leave the lid on the pan and stir occassionally).

Add the marinated pork and continue to fry, stirring occassionally, until it looks cooked on the outside (don’t fry it too hot and brown it).

Add a generous pinch of salt and a generous glass of red wine and cook with the lid on the pan, stirring occassionally, until the sauce is reduced and the meat cooked through – about 20 mins (it should be wet, but not liquid).

If you’re not following a low-carb diet – for more authentic Torresmos boil some small potatoes (however many you think you want for 2 people) and add with the wine so they absorb all the delicious flavours. Top Tip – for extra flavour boil the potatoes with their skins on, and remove the skins before adding to the meat.

Stir in the chopped coriander just before serving.

Serve with a salad – my favourite with these Torresmos is apple, watercress, avocado and pumpkin seed with a super healthy olive oil, turmeric, fresh ground black pepper, apple cider vinegar, and pink himalayan salt dressing.

 

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