Italy Has Arancini. Portugal Needed This!

Nobody in Portugal ever thought to fry açorda… until now.
In this video, I’m taking one of Portugal’s most traditional dishes — açorda, the humble bread-and-garlic soup — and turning it into something completely new: crispy fried açorda balls stuffed with suckling pig.
Think of it like Portugal’s version of arancini — golden, crunchy on the outside, soft and garlicky on the inside, and bursting with juicy leitão filling.
This recipe combines the best of Portuguese comfort food: the rustic flavor of açorda, the luxury of roast suckling pig, and the fun of deep-fried street food. It’s my take on what happens when tradition meets creativity in the kitchen.
Ingredients:
🔹Açorda Base – Makes 6 to 8 balls
• 300 g stale bread
• 400 ml chicken stock
• 4 garlic cloves
• 3 tbsp olive oil
• 1 tbsp coriander stems
• 1egg
• Salt
________________________________________
🔹Filling
Ingredients
• 100 g shredded suckling pig
• 20 g butter
• 30 g flour (extra to keep it thick)
• 200 ml hot chicken stock
• ½ onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp paprika
• Salt
• 1 Tsp Apple cider vinegar
• 1 Tsp Dark Soy Sauce
• 1 Tsp Honey