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Five Essential Portugal Food Favorites You Need To Try

In terms of world cuisines, Portugal is one of the countries that offer quality and delicious food globally. Portugal offers food that has a powerful flavor while its traditional dishes empower bold and extraordinary flavors that will make you left in awe. To guide you about Portugal’s food explorations, we curate five of the must-try dishes of the country for you to choose from when you next time visit the country.

Acorda

A Portuguese soup/stew, açorda is made with bread that has been soaked in broth for a few hours, coriander, garlic, extra virgin olive oil, and an egg poached on top. Other ingredients, such as bacalhau or shrimp, can be used to make this dish.

Portugal is divided into two basic types of açordas: the Lisbon açorda and the Alentejo açorda. The Lisbon açorda is the more formal of the two types. The former is made with leftover papo seco bread, whereas the latter is made with leftover s soup (local Alentejano bread). Although this classic Portuguese soup originates in the Alentejo region, it has grown in popularity throughout the country, and is now one of the most popular soups in the country, along with Caldo Verde. This filling soup is almost enough to serve as a meal on its own.

Torricado

Torricado is a Ribatejo province dish made with bread and served in central Portugal. A charcoal grill is used to toast slices of bread that have been dipped in olive oil and garlic and salt. Any variety of foods, including bacalhau, sardines, and pig, can be added to torricado to make it a complete meal.

Rojoes

Portugal’s traditional rojoes (red rojoes) dish originated in the northern Portuguese area of Minho. Garlic and cumin-infused white wine are used to marinate pig chunks before they are roasted. Bay leaves are also used to season the meat. It is prepared by browning it on the stove and cooking it until it is tender. Traditional ingredients used in rojoes cuisine include roasted chestnuts, blood cakes, tripe, pork liver, and boiled pig blood.

Porco Preto

It’so the Iberian black pig that’s known as Porco preto. To the uninitiated, they’re known as Iberico pork in Spain. Porco preto is a term used to describe the same Iberian black pig breed that is used to make some of the world’s greatest and most expensive cured hams.

Porco preto ham, like jamon iberico de bellota, is incredibly tender and melts on your tongue. It has a complex flavor profile, with notes of savory-sweet and a tinge of nuttiness. Whether you’re in Portugal or Spain, pork preto is a delectable dish to sample.

Pastel de Nata

The pastel de nata is by far the most popular pastry in Portugal (Portuguese egg tart). Egg tarts are made with a crust that is crisp but delicate, which sets them apart from the competition. This pastry is such a bite of sweet, buttery heaven!

A variety of egg-yolk enriched cakes and pastries, including the iconic pastel de nata, were created. So, who can say no to the soft pastry and the creamy custard centered that is baked inside of it? Despite the fact that they are well known in Portugal, they have also gained popularity in Japan and Macau