PORK

STUFFED BITTER MELON

(Amargoso Lorcha)

The shape of the bitter melon is reminiscent of the lorcha, a boat once used in Macau to combat pirates.

MINCHI

(Minced meat)

Minchi is the staple Macanese dish of minced meat, very popular and easy to make. Traditionally, it is often topped with a fried egg (sunny-side up) and fried diced potatoes.

PORCO BALICHÃO TAMARINHO

(Pork with tamarind and krill sauce)

A good example of Macau’s fusion cuisine, blending tamarind and krill sauce in an exotic flavour. It is always served with Arroz Carregado.

APA BICO

(Steamed savoury dumpling)

Once a regular starter at Macanese parties, this is well worth trying again.

CAPELA

(Pork meat loaf)

It looks elaborate but is in fact quite easy to make and is a hit with people of all backgrounds and tastes.

PORCO BAFAÇÁ

(Braised and roasted pork)

Marinading pork in turmeric sauce for hours and then slow cooking it results in a dish to remember.

BEBINGA DE RABONO | LO PAK KOW

(Daikon savoury pudding)

This popular Chinese dish was adopted by Macanese.

TACHO / PELE CHAU CHAU

(Mixed meat stew)

A rich and flavoursome dish blending the flavours of mixed meats and vegetables.

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PORCO ANAISE

(Pork with pineapple, tamarind and balichão)

From former site macaneserecipes.com, owner unknown.

SOPA DE ALETRIA

(Vermicelli soup with pork dumplings)

Untested recipe

PORCO VINHO D’ALHO

(Pork with wine and garlic)

This is a mildly flavoured Portuguese dish but when it was introduced into Goa in India, chillies and other spices were added and it migrated into the fiery Vindaloo curry.