Entree: Brazil – Parana – Porco no Tacho (Paraná-style braised pork cooked in a rich tomato-onion pot with regional aromatics)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 10 min

Total 2 hrs 35 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, trimmed and cut into 1 to 1.5-inch (2.5–4 cm) cubes
- 4 oz (115 g) smoked bacon, chopped
- 2 tbsp (30 ml) vegetable oil or lard
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 6 garlic cloves, minced, about 1.2 oz (35 g)
- 1 large red bell pepper, seeded and sliced, about 6 oz (170 g)
- 4 ripe tomatoes, chopped, about 16 oz (450 g) or 1 can (14 oz / 400 g) chopped tomatoes
- 2 bay leaves
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1 g) smoked paprika or sweet paprika
- 1/2 cup (120 ml) dry white wine or beer
- 2 cups (480 ml) low-sodium chicken or pork stock
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- Salt and freshly ground black pepper to taste, about 1 to 1 1/2 tsp (5–8 g)
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Optional: 6 oz (170 g) linguiça or smoked sausage, sliced (adds regional flavor)

Instructions

1. Render bacon and brown pork: in a large heavy pot (tacho or Dutch oven), heat 1 tbsp (15 ml) oil over medium heat. Add chopped bacon and cook until fat renders and bacon is crisp. Remove half the bacon and set aside for garnish. Add pork cubes in batches and brown on all sides, about 5–7 minutes per batch; transfer browned pork to a plate.
2. Sauté vegetables: add remaining 1 tbsp (15 ml) oil if needed, then add sliced onions and bell pepper to the pot. Cook until softened and just beginning to color, about 6–8 minutes. Add minced garlic and cook 1 minute more.
3. Deglaze and build sauce: pour in the white wine or beer to deglaze, scraping up browned bits. Add chopped tomatoes, bay leaves, oregano, smoked paprika, and reserved bacon. Stir in the stock and return browned pork to the pot.
4. Simmer gently: bring to a simmer, cover partly, and reduce heat to low. Cook gently for 60 minutes, stirring occasionally.
5. Add potatoes and finish braise: add potato cubes and continue to simmer, covered, for another 30–40 minutes until pork and potatoes are tender and sauce has thickened. If using linguiça, stir it in 20 minutes before the end of cooking.
6. Adjust seasoning: stir in red wine vinegar or lemon juice, taste, and adjust salt and pepper. Remove bay leaves.
7. Serve: sprinkle with chopped parsley and reserved crisp bacon. Serve hot with white rice, farofa, or crusty bread.