Entrecosto
Grilled Ribs. Often mentioned in reviews.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The history of Entrecosto, or grilled ribs, in Portugal is deeply intertwined with the country's agricultural traditions and culinary heritage. Pork has been a staple in the Portuguese diet for centuries, and various methods of preserving and cooking it have been developed over time. Grilling, a simple yet effective cooking technique, has likely been used for generations to prepare various cuts of meat, including ribs.
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Entrecosto is a popular dish often enjoyed during social gatherings, family meals, and at traditional Portuguese restaurants, especially during the summer months.
Family Gatherings
Entrecosto is often prepared at home for family gatherings and barbecues, creating a sense of togetherness and shared enjoyment.
Restaurant Staple
It is a common item on the menu of Portuguese 'tascas' (small, traditional restaurants) and churrascarias (grill houses), showcasing the country's love for simple, flavorful food.
Festivals and Celebrations
Grilled meats, including Entrecosto, are often featured at local festivals and celebrations, reflecting the importance of food in Portuguese culture.
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Entrecosto offers a savory and smoky flavor profile, balanced by garlic, paprika, and other seasonings.
The primary flavor is the rich, fatty taste of the pork ribs themselves. This is complemented by a marinade typically consisting of garlic, paprika (often 'pimentão doce', sweet paprika), salt, pepper, and sometimes white wine or vinegar. The grilling process imparts a smoky char, enhancing the overall flavor experience. The marinade helps to tenderize the meat and infuse it with savory notes.
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Marinating Time
Marinate the ribs for at least a few hours, or ideally overnight, to allow the flavors to penetrate the meat thoroughly.
Grilling Temperature
Use medium heat to ensure the ribs cook through without burning on the outside. Indirect heat can be used for a longer, slower cook.
Basting
Basting the ribs with the marinade during grilling helps to keep them moist and flavorful. You can also baste with a mixture of melted butter, garlic, and herbs for added richness.
Resting
Allow the cooked ribs to rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
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