3 Best Rated
Dishes with Port

Carrillada is a traditional dish made with braised pork (de cerdo) or beef (de ternera) cheeks. The dish is especially popular in Andalusia, and the best version is supposedly made with local Iberian pigs. The cheeks are usually braised in red wine or port, typically with root vegetables and spices such as paprika, bay leaves, and cumin. Cinnamon is also sometimes added. The dish is slowly cooked until the sauce is thick and the cheeks are tender. Carrillada is often served as a tapa.Expand

Pan-seared foie gras is a simple but elegant French dish that is typically enjoyed on special and festive occasions. It is prepared with a thick slice of foie gras that is shortly seared, preferably on duck fat, and is then merely seasoned with salt and pepper. The juices from the foie gras are then usually combined with fresh or dry fruit, whiskey, and wines such as Riesling, Port, Sherry, or Sauternes. It is recommended to pair foie gras poêlé with dessert or dry wines.Expand

Cumberland sauce is a traditional sauce originating from the historic county of Cumberland. This sweet and spicy sauce is usually made with a combination of orange juice, lemon juice, port, orange zest, lemon zest, mustard powder, cloves, raisins, and currant jelly. The jelly, port, orange juice, and lemon juice are heated and stirred until they all blend together and the jelly becomes liquid. The mustard powder, ground cloves, raisins, orange zest, and lemon zest are mixed in and stirred until the cloves dissolve in the sauce. The mixture is simmered over low heat for a bit more until the raisins become plump. The sauce is then chilled or used warm over slices of cooked ham, roast chicken, or salmon.Expand