Portuguese Classics (Season 5, Episode 4)

This episode takes a look at the cooking of Portugal for a gooey egg cake, a hearty braise and a fragrant soup. First, Milk Street Cook Bianca Borges bakes a Portuguese Sponge Cake with an airy, golden-hued crumb. Then, Christopher Kimball cooks Madeiran Pork with Wine and Garlic (Carne Vinha d’Alhos), equally suited as a main course or sandwich filling. Finally, Milk Street Cook Josh Mamaclay prepares Garlic and Cilantro Soup with Chickpeas (Açorda Alentejana), thickened with toasted bread and topped with soft cooked eggs.
Portuguese Sponge Cake (Pão de Ló):bit.ly/3kMBt0M
Madeiran Pork with Wine and Garlic (Carne Vinha d’Alhos): bit.ly/3BCkR2w
Garlic and Cilantro Soup with Chickpeas (Açorda Alentejana): bit.ly/3yG73lE
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