What is Pica Food

Pica Pau - recipe from Portugal


Quantity for 4 people:

1 fennel bulb
2 carrots
1/2 cauliflower
1 bunch of fresh rosemary
1 bunch of fresh thyme
1/2 red pepper
8 cloves of garlic
3 teaspoons of black peppercorns
3 teaspoons of allspice grains
3 teaspoons of mustard seeds
3 teaspoons coriander
500 ml of water
500 ml apple cider vinegar *
2 tbsp sugar
2 tbsp salt
1 tbsp butter
1 tbsp olive oil
400 g of lean pork tenderloin
200 ml white wine
2 bay leaves
2 tbsp Worcestershire sauce *
3 teaspoons rose paprika
Salt pepper
Brewing time: 48 hours
Preparation time: 25 minutes


  1. For the pickled vegetables, clean the fennel and cauliflower and cut into bite-sized pieces just like the carrots and peppers. Transfer to a large mason jar or several small ones. Then add fresh thyme and fresh rosemary. Peel off four cloves of garlic and add to the glass with peppercorns, allspice seeds, mustard seeds and dried coriander.
  2. Bring the water, vinegar, salt and sugar to the boil briefly in a saucepan. Then fill the jar with the vegetables and close it directly.
  3. For the meat, heat the butter and a tablespoon of olive oil in a pan and then sear the pork tenderloin in it. Peel off the remaining garlic cloves and add whole. Pour in white wine and simmer. Add the bay leaves, Worcestershire sauce and rose paprika.
  4. Serve with the pickled vegetables.