Time Out says\r\n\u201cS\u00e1 Pessoa is probably the best example of the new generation of Portuguese chefs. He has charted a solid, intelligent course, taking calculated risks and showing a clear desire to communicate to clients why the country’s cuisine is worthy of much greater attention abroad.\u201d<\/em><\/span><\/p>\r\n bio<\/a><\/p>\r\n\r\n\r\n\r\nOrder Now\r\n<\/a>","protected":false},"excerpt":{"rendered":"One of the most media savvy of the new generation of chefs brings you Portuguese dishes with a touch of international haute cuisine that have already won over the country’s food critics…","protected":false},"author":1,"featured_media":465,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"amp_status":""},"acf":{"space-number":"11","tag":"Chef","description":"Cozinha de autor, pratos portugueses com nuances de alta cozinha internacional","icon":false,"image-detail":464,"content":[{"acf_fc_layout":"recipe","title":"leit\u00e3o confitado a baixa temperatura","icon":"porco-1","description":" Leit\u00e3o confitado a baixa temperatura com pur\u00e9 de batata doce e gomos de laranja 1 DEBONED CARR\u00c9 (LOIN) OF SUCKLING PIG FOR THE PUR\u00c9E<\/span>
\nOne of the most famous dishes of Henrique S\u00e1 Pessoa, from the days of his first Alma restaurant, in Santos, and which inevitably makes an appearance at his outlet in the Time Out Market. To recreate it, you need not so much talent as some modern kitchen appliances \u2013 or a knack for improvising with what you have to hand \u2013 and plenty of time. The first step is to cover the suckling pig with the coarse salt, sugar and herbs for four hours. Then scrape and wash it well, dry it and place it in a vacuum pack with a little olive oil. Seal well and cook in a water bath for 24 hours at 68\u00baC. Remove the cooked pork from the vacuum pack and brown in in a frying pan, then put it into a 250\u00baC oven for 10 minutes until the skin is crispy. For the pur\u00e9e, heat olive oil in a pan and soften the sweet potato gently, add the rosemary and cover with a little water. Cook for about 10 minutes, adjust the seasoning and then mash using a hand blender. Finally, cut the suckling pig into four pieces, arrange it on plates with the pur\u00e9e and orange segments and pour over some sauce from the meat.<\/p>\n","ingredients":"
\n300Gr COARSE SALT
\n30Gr SUGAR
\nTHYME
\nGARLIC
\nROSEMARY
\nOLIVE OIL
\n12 ORANGE SEGMENTS<\/p>\n
\n500 Gr SWEET POTATO IN CUBES
\nOLIVE OIL
\nROSEMARY
\nWATER<\/p>\n","image":111}],"category":["Vegetariano","Cozinha_de_Chef"],"piso_value":"0"},"_links":{"self":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber\/302"}],"collection":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber"}],"about":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/types\/comer-e-beber"}],"author":[{"embeddable":true,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comments?post=302"}],"version-history":[{"count":19,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber\/302\/revisions"}],"predecessor-version":[{"id":9638,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber\/302\/revisions\/9638"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/media\/465"}],"wp:attachment":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/media?parent=302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}