Portuguese Pork Picadinhos Recipe

Name: Portuguese Pork Picadinhos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb shrimp; 2 lbs pork tenderloin (cut into 1 inch squares); 6 potatoes (peeled & cut into 2inch cubes); 1 cup white wine; 1/2 cup extra virgin olive oil; 4 tablespoons extra virgin olive oil; 12 clams; 1/4 lb chorizo sausage, slice thin (spanish sausage); 1 lb black & green spicy olives (I use mixture of black Greek, and Italian type-don't use plain black & green olives); 6 pickled pepperoncini peppers; salt; 1/2 lb scallops; 1/2 cup balsamic vinegar (optional)

Servings: persons

1 lb shrimp
2 lbs pork tenderloin (cut into 1 inch squares)
6 potatoes (peeled & cut into 2inch cubes)
1 cup white wine
1/2 cup extra virgin olive oil
4 tablespoons extra virgin olive oil
12 clams
1/4 lb chorizo sausage, slice thin (spanish sausage)
1 lb black & green spicy olives (I use mixture of black Greek, and Italian type-don't use plain black & green olives)
6 pickled pepperoncini peppers
salt
1/2 lb scallops
1/2 cup balsamic vinegar (optional)

1
Brown pork in hot skillet until nice golden color with 4 tablespoons of olive oil. add potatoes and.
2
add chorizio into pan. Saute with pork until chorizio looses some of its red color.
3
clean clams & steam open. throw away those that don't open. In a 13 x 9 pan, add pork & chorizio mixture, clams, scallops,pepperonici , olives. If you don't have the olives , pepperoncini,or wine, you will need to add vinegar to give it some tartness. Capers would be a nice touch as suggested by a reader.
4
pepperoncini. Pour wine and olive oil over and cover with aluminum foil.
5
cook for 40 minutes at 350.
6
Serve with white rice.

1226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb shrimp, 2 lbs pork tenderloin (cut into 1 inch squares), 6 potatoes (peeled & cut into 2inch cubes), 1 cup white wine, and more.

Yes, Portuguese Pork Picadinhos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portuguese Pork Picadinhos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions