Slow-roasted pork leg in a bread roll, with ham, sheep's cheese or caramelised onion in port wine: the sandwich Casa Guedes serves on Praça dos Poveiros.

In 1987 the Correia brothers bought the Snack Bar Guedes on Praça dos Poveiros, whose menu then ran to cheap meals, roast pork leg, hot dogs and francesinhas. The pernil grew popular with Porto diners, though the 2001 works on the square hurt trade. In 2006 the owner Sr. César began supplying the sandwiches to the club Maus Hábitos on weekend nights, a Time Out article in 2008 or 2009 brought wider attention, and a new space opened on the same square in 2019.

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Make it at home

Serves 65 hrEasy

Ingredients

  • 1.5 kg pork shoulder or leg, skin on
  • 6 cloves of garlic, sliced
  • 2 bay leaves
  • 1 tsp paprika
  • 1 tsp salt
  • 200ml white wine
  • 200ml chicken stock
  • Olive oil
  • 6 fofo bread rolls (or soft sandwich rolls)
  • Serra da Estrela cheese (or any soft sheep's-milk cheese), sliced

Method

  1. Rub the pork with salt, paprika, sliced garlic and a drizzle of olive oil. Marinate 1 hour minimum, overnight ideally.
  2. Sear the pork on all sides in a hot pan, then transfer to a roasting tin with the bay leaves and pour over white wine and stock.
  3. Roast at 160C for 4 hours, basting every 45 minutes, until the meat shreds with a fork.
  4. Rest 20 minutes. Shred the pork with two forks, retaining the cooking juices.
  5. Slice each roll in half. Pile shredded pork into the roll and spoon over some of the juices.
  6. Top with a slice of Serra cheese and close the roll. Serve immediately with napkins.

Editor tip. If you cannot find Serra da Estrela, any soft semi-aged sheep's-milk cheese works; do not use cheddar or aged hard cheeses, which break the texture.

Common allergens: Gluten, Dairy.