📝 About This Recipe
A quintessential comfort dish from the heart of Portugal, Entrecosto com Arroz de Feijão marries succulent, wine-marinated pork ribs with a 'malandrinho' (naughty) rice that is intentionally saucy and loose. This recipe celebrates the rustic flavors of the Iberian Peninsula, utilizing smoked paprika, bay leaves, and red wine to create a deep, savory profile. It is a soulful meal that captures the essence of a traditional Portuguese 'tasca', perfect for slow Sunday lunches with family.
🥗 Ingredients
The Pork Ribs (Entrecosto)
- 800 grams Pork Spare Ribs (cut into small, individual bite-sized pieces)
- 1/2 cup Dry White Wine (for marinating)
- 4 cloves Garlic (minced)
- 1 tablespoon Sweet Smoked Paprika (Pimentão Doce)
- 2 pieces Bay Leaves (dried)
- 2 tablespoons Lard or Extra Virgin Olive Oil (for searing)
- to taste Salt and Black Pepper
The Bean Rice (Arroz de Feijão)
- 1.5 cups Carolino Rice (traditional Portuguese short-grain rice)
- 400 grams Cooked Kidney Beans (Feijão Encarnado) (canned or pre-boiled, with their liquid)
- 1 large Onion (finely chopped)
- 3 tablespoons Tomato Pulp (or 1 very ripe tomato, grated)
- 1/2 link Chouriço (sliced into thin rounds)
- 4 cups Beef or Vegetable Broth (hot)
- 3 tablespoons Extra Virgin Olive Oil
For Garnish
- 1 handful Fresh Cilantro or Parsley (roughly chopped)
👨🍳 Instructions
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1
In a large bowl, marinate the pork ribs with the white wine, minced garlic, paprika, bay leaves, salt, and pepper. Let it sit for at least 30 minutes, or ideally overnight in the fridge for deeper flavor.
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2
Heat the lard or olive oil in a large, heavy-bottomed pot over medium-high heat. Remove ribs from marinade (save the liquid) and pat them dry with a paper towel.
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3
Sear the ribs in batches until they are deeply browned and caramelized on all sides. Remove the ribs and set them aside on a plate.
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4
In the same pot (using the rendered pork fat), add the chopped onion and sliced chouriço. Sauté for 5 minutes until the onion is translucent and the chouriço has released its red oils.
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5
Stir in the tomato pulp and cook for another 2 minutes to concentrate the flavor.
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6
Deglaze the pot with the reserved marinade liquid, scraping up all the brown bits (fond) from the bottom.
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7
Return the browned ribs to the pot. Add enough hot broth to just cover the meat. Cover and simmer on low heat for 25-30 minutes until the ribs are tender.
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8
Once the ribs are tender, add the remaining broth and bring to a boil. Taste and adjust the salt seasoning.
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9
Add the Carolino rice to the pot. Stir once to distribute and cook uncovered over medium heat for about 10 minutes.
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10
Add the beans along with their canning liquid (this adds creaminess). Continue cooking for another 5-7 minutes.
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11
The rice is ready when it is 'al dente' but the pot still has plenty of liquid. In Portugal, this is called 'arroz malandrinho'—it should look like a thick soup, not dry rice.
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12
Turn off the heat, sprinkle with fresh cilantro or parsley, and serve immediately in deep bowls.
💡 Chef's Tips
Use Carolino rice if possible; its high starch content creates the signature creamy sauce better than long-grain rice. Don't skimp on the searing—that deep brown crust on the ribs is where all the savory flavor lives. If the rice absorbs too much liquid before serving, splash in a little more boiling broth to loosen it back up. Always use the bean canning liquid or 'aquafaba' as it acts as a natural thickener for the sauce. If you prefer more heat, add a small piri-piri pepper or a dash of hot sauce during the onion sauté.
🍽️ Serving Suggestions
Pair with a robust red wine from the Douro or Alentejo region to stand up to the pork fat. Serve with a side of simple blanched kale or 'couve' for a pop of color and freshness. Provide a crusty loaf of Portuguese bread to mop up the delicious bean sauce. A light salad of sliced oranges with a drizzle of olive oil makes a surprisingly authentic and refreshing palate cleanser afterward.