Portuguese immigration to Hawaii began in 1878. However, the importation that began that year of laborers from Madeira and the Azores to work in the sugarcane plantations rapidly increased the Portuguese presence in Hawaii, and by the end of 1911 nearly 16,000 Portuguese immigrants had arrived. Native Hawaiians called the Portuguese immigrants who came to their country "Pokiki."
Even today there are many Portuguese foods widely available in Hawaii. Even a visit to McDonalds in Hawaii, you’ll find linguica, chourico and sweet bread. And you will find malasadas at all the local bakeries. One popular Portuguese tradition in Hawaii today is the making of Pao Doce (sweet bread). This sweet bread recipe is the best bread I have ever made. This recipe has the influence of the Hawaiian people by ingredients that were readily available in Hawaii. Enjoy!
This recipe makes a large single loaf. It is also adapted for a bread maker machine. You can let the bread machine do all the work on the "dough" setting.
Maple syrup and apples add a touch of sweetness to pork chops. These Saucy Maple Apple Pork Chops are amazingly tender, hugely flavorful, and the perfect dinner. Easy enough for weeknights yet good enough for weekends.
I bet you envision a spaghetti dish full with tomato sauce. This dish is light on the tomato sauce with, ground beef and chouriço. This recipe is where the Italian, Asian and Portuguese get together to form the best spaghetti dish ever. An exceptional tasting dish.
A mainstay of Rhode Island. Known as dynamites or a torpedo. It’s a specific kind of sandwich, eaten on a roll. That may sound like a Sloppy Joe, but whatever you call it, it’s one tasty sandwich. Kicked up a notch with Portuguese hotness. Chouriço and 3 hot peppers make this a 3 Alarm hot and spicy sandwich that will keep you coming back for more. Can you handle the heat! So Delicious! Cooks right in your crock pot.
The Portuguese people eat these pork sandwiches like we Americans eat burgers — anytime and anywhere. The Bifana is so popular, McDonald’s even launched the McBifana in Portugal. The Alentejo region is said to be where the bifana originated, in the town of Vendas Novas. Most locals will tell you that the best bifanas are from this area, and supposedly they are a cut above those made elsewhere. It is a perfect storm of flavors and textures coming together to sweep you up and take your taste buds to wanting more and more. This recipe is from the Alentejo region of Portugal.
Caçoila is a delicious Portuguese-style of pulled pork or beef. There are countless versions of caçoila [ka-soy-la, although some folks say ka-sir-la] using different types of meat, such as pork, beef and liver, and different ways of serving it, like in a bowl or as a sandwich. Some add vinegar and cinnamon instead of wine and allspice. Recipes vary from family to family and region to region, whether in the United States, Azores, Madeira, Cape Verde, Brazil or in Portugal, they all have one thing in common, a long cooking process to ensure meat is very tender. What I am sharing, reflect my Portuguese heritage. This is one of my food loves. I am addicted to this delectable slow-roasted meat and spices. This sandwich is very simple, meat and bread, but the flavor is so incredible! If you try this, you will understand why this savory, aromatic, salty, tender, juicy, slow-cooked meat ranks as one of my personal favorite dishes. A mixture of pork or both pork and beef can be used.