Today we’re uncovering two forgotten gems of European cuisine—a Galician soup with the smoky depth of homemade broth and a Portuguese pork stew infused with garlic. Simple ingredients, but flavors that linger for a lifetime.
Country: Spain (Galicia region)
Ingredients (serves 4):
Instructions:
1. Make the broth. Heat olive oil in a deep pot over medium heat. Add the beef cubes and sear for 5 minutes until a golden crust forms. The meat should stop sticking to the bottom.
2. Add the aromatics. Toss in the onion, garlic, and paprika. Sauté for 3 minutes until the garlic releases its aroma and the onion softens. The onion should turn translucent.
3. Simmer the broth. Pour in the water, add the bay leaf and soaked beans. Bring to a boil, then reduce heat to low. Simmer covered for 40 minutes. The broth should deepen in color, and the beans should soften without falling apart.
4. Add the root vegetables. Stir in the turnip and potato. Cook for 15 minutes. The potato should pierce easily with a fork but hold its shape.
5. Add the cabbage. Drop in the cabbage and cook for another 10 minutes. It should soften while keeping its vibrant green hue. Season with salt and pepper. If using chorizo, add it 2 minutes before finishing.
6. Serve. Ladle into deep bowls. Serve piping hot with crusty rye bread. The broth should be clear, studded with tender meat and vegetables.
💡 Fun fact: Caldo Gallego was a staple of Galician peasants, cooked in winter to ward off the cold. The original recipe called for grelos—a local cabbage—but modern versions often swap in regular green cabbage.
Country: Portugal (Alentejo region)
Ingredients (serves 4):
Instructions:
1. Marinate the pork. In a deep bowl, mix the pork cubes with minced garlic, white wine, vinegar, paprika, oregano, salt, and pepper. Let marinate for 1 hour at room temperature. The meat should absorb the spices and develop a slight tackiness.
2. Sear the pork. Heat olive oil in a heavy cast-iron skillet over medium heat. Add the pork with its marinade and sear for 10 minutes, stirring occasionally, until a golden crust forms. The meat should no longer look pink on the outside.
3. Braise the pork. Add the bay leaf and sliced garlic. Reduce heat to low and simmer covered for 30 minutes. The pork should become fork-tender.
4. Fry the potatoes. In a separate pan, fry the potato cubes in olive oil until golden and crisp (about 15 minutes). They should be crunchy outside, soft inside. Season with salt.
5. Combine the ingredients. Fold the potatoes into the pork. If using shellfish, add them 5 minutes before finishing and cover. Discard any unopened shells.
6. Serve. Plate hot in a deep dish, garnished with fresh parsley. The pork should be juicy, the potatoes crisp. In Portugal, this dish is often eaten with crusty bread to soak up the sauce.
💡 Fun fact: Picadinho de Porco à Alentejana is one of Alentejo’s most iconic dishes, born from a tradition of raising pigs on acorns. The pairing of pork and shellfish pays homage to coastal regions, where seafood was more accessible than meat.