Pé de Zorra

Pé de Zorra, a traditional and rustic dish, hails from the culinary heart of Portugal. Known for its hearty flavors, this dish has been a staple in Portuguese farms, offering comfort and nourishment to generations of families. The literal translation, "Fox’s Foot," corresponds to its warming qualities, much like a fox gaining warmth. This unique dish combines accessible ingredients that are transformed into a rich and savory masterpiece.

Historical Background

Originating in the rural parts of Portugal during the 18th century, Pé de Zorra was essentially farmers' food, composed mainly of ingredients available around them. As Portugal is known for its agriculture and livestock, this dish often included a variety of local produce and meats. Over time, it not only became a symbol of traditional Portuguese cuisine but also gained popularity in high-end restaurants, cherished for its history and authenticity.

Ingredients

• Pork Shoulder - 500g
• Olive Oil - 3 tablespoons
• Garlic - 4 cloves
• Onion - 2 medium-sized
• Red Wine - 250ml
• Bay Leaf - 2 leaves
• Paprika - 1 tablespoon
• Salt - to taste
• Black Pepper - to taste
• Stale Bread - 300g
• Coriander - a handful
• Potatoes - 4 large
• Carrots - 2 large
• Water - as needed

Preparation Process

Before embarking on the cooking journey, gather your ingredients. Start by dicing the onion and mincing the garlic. Peel and cube the potatoes and carrots. Set aside.

Marinating the Pork Shoulder

1. In a bowl, combine the cubed pork shoulder with red wine, paprika, bay leaves, minced garlic, salt, and black pepper.
2. Cover and let it marinate for at least 2 hours, ideally overnight, in the refrigerator.

Cooking Process

Sauté the Aromatics

1. In a large pot, heat olive oil over medium heat. Add the diced onions and sauté until translucent.
2. Drain the pork shoulder, reserving the marinade, and sear the meat until browned on all sides.

Building the Stew

1. Add the reserved marinade into the pot, followed by the cubed potatoes and carrots.
2. Pour enough water to cover the ingredients. Bring to a simmer over medium-high heat.
3. Reduce the heat to low and cover. Cook for 1.5 to 2 hours until the pork is tender.
4. Check every 30 minutes, stirring occasionally and adding more water if necessary.
5. Season with additional salt and black pepper to taste.

Preparing the Bread

1. While the stew simmers, tear the stale bread into bite-size pieces.
2. Ensure that the bread is dry but not too hard. If it needs more drying, place it in a low-temperature oven for about 10 minutes.

Serving Suggestions

When you are ready to serve, place some bread pieces in deep serving bowls. Ladle the stew over the bread, ensuring each bowl gets an ample amount of meat and vegetables.

Top with freshly chopped coriander for a burst of freshness.

Enjoying Pé de Zorra

Pé de Zorra is a dish best enjoyed slowly, with each bite unlocking the layers of flavors nurtured by the simplicity of its ingredients. Sit down with friends or family and relish the communal experience this dish embodies. The marriage of hearty pork, rustic bread, vibrant coriander, and the comfort of slowly cooked roots like potatoes and carrots makes this a true celebration of home-cooked joy.