Entree: Macau – Porco Bafassá (Slow-braised Macanese pork in a tangy-spiced sauce with shrimp paste and chouriço)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
1 hr 20 min
Total
1 hr 40 min
Ingredients
- 2 lb (900 g) boneless pork shoulder, trimmed and cut into 1½-inch (4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion (about 150 g), thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) balichão (Macanese shrimp paste) or fermented shrimp paste
- 2 oz (60 g) chouriço or Portuguese smoked sausage, sliced
- 1/2 cup (120 ml) dry white wine
- 1/4 cup (60 ml) white vinegar
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 g) brown sugar
- 2 bay leaves
- 1/2 tsp (2 g) ground black pepper
- 1 cup (240 ml) water or low-sodium chicken stock
- 1 tbsp (15 ml) lime juice or lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Salt to taste
Instructions
1. Pat the pork cubes dry and season lightly with salt and black pepper. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat and brown the pork in batches until well seared on all sides; transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onion and cook until softened and beginning to color, about 6 minutes. Add the minced garlic and cook 1 minute until fragrant.
3. Stir in the balichão, sliced chouriço, and brown sugar; cook 1–2 minutes to release aromas. Pour in the white wine to deglaze the pan, scraping up any browned bits.
4. Return the pork to the pot, add the white vinegar, soy sauce, bay leaves, and water or stock. Bring to a gentle simmer, cover partially, and cook over low heat for 1 to 1¼ hours, or until pork is tender and sauce has slightly thickened.
5. Remove the lid, increase heat briefly to reduce the sauce to your preferred consistency if needed. Stir in the lime or lemon juice, taste, and adjust seasoning with salt and more vinegar or sugar if a brighter or sweeter balance is desired.
6. Serve hot, garnished with chopped cilantro, alongside steamed rice or crusty bread to soak up the sauce.
