Meat
Piri-piri chicken, bifanas, pork and clams, and slow Sunday stews.
Air FryerFrango Piri-Piri in the Air Fryer
Portuguese piri-piri chicken with crisp, blistered skin, made in the air fryer in 25 minutes. Includes the marinade and a piri-piri oil for basting.
Air FryerBifanas with an Air Fryer Shortcut
The Portuguese garlic pork sandwich. Marinate the pork, air fry it fast, then dunk it in the reduced wine sauce, just like the snack bars in Lisbon.
Air FryerChouriço Assado Two WaysClay Grill or Air Fryer
Flame-grilled Portuguese chouriço in a clay assador, the way it's done at the table in Portugal, plus a no-fire air fryer version for weeknights.
TraditionalCarne de Porco à AlentejanaPork and Clams
Pork marinated in wine, garlic and red pepper paste, tossed with clams, crisp potatoes and coriander. Portugal's great surf-and-turf, cooked in a cataplana.
TraditionalArroz de PatoPortuguese Duck Rice
Slow-cooked duck, rice simmered in its rich broth, chouriço and a crisp golden top from the oven. The Sunday-lunch dish of northern Portugal.
Air FryerCroquetes de Carne in the Air FryerMeat Croquettes
Portuguese beef croquettes made from leftover stew or roast meat, crumbed and crisped in the air fryer. The café counter classic, and a great use of leftovers.
Air FryerEntremeada in the Air FryerGarlic Pork Belly
Thin slices of pork belly marinated in garlic, paprika and white wine, crisped in the air fryer. A Portuguese barbecue favourite, ready in 15 minutes.
TraditionalBitoquePortuguese Steak with a Fried Egg
The café classic: thin steak seared in garlic and bay, a quick beer pan sauce, a fried egg on top, chips, rice and salad. Portugal's favourite everyday plate.
TraditionalFeijoada à TransmontanaBean and Pork Stew
Red beans slow-cooked with pork, chouriço, cabbage and carrots, the hearty winter stew of Trás-os-Montes. A home version that skips the hard-to-find cuts.