This Portuguese Recipe, also called, carne de vinha d’alhos is a crowd-pleaser. Tender and juicy with a punch of flavor from the spices and fortified red wine.
Cacoila is a Portuguese recipe for a slow-simmered beef or pork dish. Pronounced traditionally as Kah-Soy-La, my family pronounces this dish as Kah-Sir-La. This is one of my favorite Portuguese dishes from childhood.
In Portuguese cuisine, every family has their own variation of Cacoila recipe. Every recipe, however, uses an inexpensive cut of meat. The meat is simmered for several hours until it’s tender. I like to add crushed tomatoes but you may omit them without substitution.
In fact, a more expensive cut of meat like pork tenderloin will not work well with this method. It lacks the fat needed to keep the meat juicy during the long cooking process.
Cacoila, a delicious Portuguese pork dish, is a flavorful meat that is perfect for celebrations and gatherings. While cacoila may seem intimidating to make, it’s actually quite simple with the right ingredients and techniques In this article, I’ll walk you through the easy steps to make authentic cacoila at home.
What is Cacoila?
Cacoila (pronounced kah-KOY-lah) is a Portuguese pork specialty that originated in the Alentejo region. It consists of pork loin or shoulder that has been marinated in wine, garlic, and spices. The marinated pork is then cooked low and slow until fork tender.
This results in juicy, succulent meat that is full of flavor from the marinade Cacoila is usually served with the savory cooking juices, known as “molho”, which make an incredible sauce for the pork A side of potatoes is the perfect accompaniment.
Cacoila Marinade Ingredients
The key to excellent cacoila is the marinade. Here are the ingredients you’ll need:
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Pork loin or shoulder: The preferred cut is pork shoulder, but loin also works well.
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White wine A Portuguese white wine like Vinho Verde adds great flavor You can also use a dry white wine like Sauvignon Blanc
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Garlic: Lots of garlic is used to infuse the pork with flavor. Crush the cloves before adding.
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Bay leaves: Bay leaves lend a subtle herbaceous note.
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Paprika: Sweet paprika provides a touch of warmth.
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Salt and pepper: Season with salt and pepper to taste.
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Onion: An onion is cooked with the pork to enhance flavor.
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Water: A small amount of water helps create the delicious cooking juices.
Step-By-Step Instructions
Follow these simple steps for incredible homemade cacoila pork:
Marinate the Pork
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Place the pork shoulder or loin in a large bowl or dish.
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Pour over the white wine and add the crushed garlic cloves, bay leaves, paprika, salt, and pepper.
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Turn the pork to coat it evenly in the marinade.
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Cover and refrigerate overnight, or for at least 6 hours, to let the flavors permeate the meat.
Slow Cook the Cacoila
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Transfer the pork and marinade to a 5 or 6 quart slow cooker.
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Add the onion and a small amount of water. This will help generate the delicious cooking juices.
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Cook on low heat for 6-8 hours, or until the pork is very tender when pierced with a fork.
Finish the Cacoila
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Carefully transfer the cooked pork to a cutting board.
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Skim off most of the fat from the surface of the cooking juices.
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Remove and discard the bay leaves.
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Using two forks, shred the pork into bite-size pieces.
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Return the shredded pork to the slow cooker and toss to coat with the juices.
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Season with additional salt and pepper to taste.
Your cacoila pork is now ready to serve and enjoy! Serve it warm with the savory cooking juices spooned over the top. Potatoes, rice, or crusty bread are perfect accompaniments to soak up the incredible flavors. A crisp green salad balances out this hearty pork dish.
Tips for the Best Cacoila
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Choose high-quality, well-marbled pork for the most flavor and tenderness.
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Allow plenty of time for the pork to marinate to maximize the flavor absorption.
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Use a slow cooker to achieve ultra tender meat that pulls apart easily.
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Shred the pork by hand rather than chopping it for the perfect texture.
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Skim excess fat from the surface of the cooking liquid before serving.
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Garnish with chopped parsley, cilantro, or green onions for a pop of color.
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Serve with crusty bread, white rice, or boiled potatoes to soak up the delicious juices.
With this easy cacoila recipe, you can now make this incredible Portuguese specialty at home. Impress your family and friends with your homemade version of this flavorful Alentejo pork dish. A batch of cacoila is sure to be a big hit at your next celebration or gathering!
Storing, freezing, and reheating instructions
Storing Cacoila:
- Cooling: Let the Cacoila cool to room temperature before putting it in the fridge. Keep it in a container or bag that won’t let air in.
- Label and Date: Write the date it was made on the label of the container so you can keep track of how fresh it is.
- Refrigerate: Put the container in the fridge, where it will stay for three to four days.
Freezing Cacoila:
- Cool All the Way Down: Let the Cacoila cool all the way down before freezing it. Hot food can make the freezer warmer, which could affect other things inside.
- Portion Control: Before freezing the Cacoila, you might want to cut it up into serving-sized pieces. This makes it easier to thaw only what you need.
- Use Freezer Bags or Containers: To avoid freezer burn and keep the quality of your food, use heavy-duty freezer bags or airtight containers that are safe for the freezer.
- Remove Air: To avoid freezer burn, squeeze out extra air from freezer bags. If using containers, make sure they have a tight seal.
- Label and Date: Make sure the containers or bags are clearly marked with what’s inside and when they were frozen.
- Freeze: Place the containers or bags in the freezer. Cacoila can be frozen for up to 2-3 months.
Reheating Cacoila:
- If the Cacoila is frozen, let it thaw overnight in the fridge or use the defrost setting on your microwave.
- On the stove, heat it up again in a saucepan over low to medium heat, stirring every now and then. If it has become too thick while it was stored, you can add a little water or broth.
- Microwave: To speed things up, you can reheat portions in the microwave. Put the food in a dish that can go in the microwave and cover it with a lid or plastic wrap that can go in the microwave. Heat it in short bursts, stirring each time, until it’s fully heated through.
- Oven: To reheat a larger batch, use an oven-safe dish. Set the oven to a low temperature, about 275°F or 135°C, and put the dish in it. Cover it with foil and bake until it’s hot all the way through. Stir occasionally to ensure even heating.
- Check the Temperature: No matter how you cook it, the Cacoila needs to reach at least 165°F (74°C) inside before it’s safe to eat.
- Add Freshness: If the Cacoila looks dry after reheating, you can add a little broth, water, or wine to bring back its flavor and moisture.
Why this recipe works
Overall, cacoila is a tasty and satisfying dish that uses marinating, slow cooking, and well-balanced flavors to make a tender and flavorful pork dish that has been around for a long time in Portuguese cooking.
- Flavors That Go Well Together: The vinegar and garlic in the marinade create a good balance of sour and sour flavors. The vinegar gives the food a sour taste and also makes the meat more tender. The garlic adds a rich, aromatic quality.
- Slow Cooking: Cacoila is usually cooked slowly, which makes the pork even more tender. The meat gets fork-tender and gains flavor as it soaks up the marinade during the slow simmering.
- Herbs and spices: Bay leaves and spices like paprika and cumin are often used to season cacoila. These spices give the dish more depth and create a flavorful and aromatic profile.
- Customizability: Each Cacoila recipe will probably be different from one family to the next, so it can be changed to fit individual tastes. Some people might like it hotter, while others might like it less spicy. The recipe can be adjusted to suit individual tastes.
- Cacoila is a versatile dish because it can be served in different ways. People usually eat it on a sandwich or with rice, but you can also put it in tacos or on top of potatoes or pasta.
- The recipe for cacoila comes from Portuguese cooking traditions and has been passed down from generation to generation. For this reason, it’s more appealing, and the recipe has been tried and tested.
Spicy | Pork | Sandwich | Portuguese Food | Cacoila
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