Alheira Tradicional Portuguesa

Grind the pork shoulder, pork belly, pork fat, and pork skin through a coarse plate. Mix the ground meats with bread crumbs, minced garlic, salt, black pepper, and cloves.

Add the bay leaves and water to the meat mixture. Mix thoroughly until everything is well combined.

Stuff the mixture into the pork casings, being careful not to overfill. Tie off the ends securely with butcher's twine to form individual alheiras.

Smoke the alheiras in a smoker at a low temperature (around 60-70°C / 140-158°F) for 3-4 hours, or until they are cooked through and have a nice smoky aroma. The duration can be adjusted based on desired smokiness.

Remove the alheiras from the smoker and let them cool completely. For best results, refrigerate them overnight (at least 6 hours) to allow the flavors to meld and the texture to firm up.

Boil the baby potatoes until tender, about 20-25 minutes. In the last 5 minutes of cooking, add the broccoli florets to the boiling water to blanch them.

Drain the potatoes and broccoli. In a separate pan, heat the olive oil over medium heat. Add the potatoes and broccoli to the pan, season with salt, and sauté until lightly browned and tender-crisp.

Heat a little olive oil in a skillet over medium-low heat. Carefully place the alheira in the pan and fry, turning occasionally, until it is golden brown and cooked through, about 10-15 minutes. Be careful not to pierce the casing excessively, as this can cause it to burst.

Arrange the pan-fried alheira on a plate alongside the roasted potatoes and sautéed broccoli. Drizzle with a little of the pan juices if desired.