Salpicao is a tricky dish. There are tons and tons of recipes on the internet all pertaining to the Pinoy version of Tenderloin tips in soy based sauce with tons of garlic but in no way resembles the Salpicao of the Portuguese.

The salpicão is a traditional Portuguese sausage. It is smoked, light brown in color, cylindrical in shape, about 15 cm (6 in.) in length. It is made ​​with beef and loin of pork, flavored with salt, white or red wine, garlic, and sweet or spicy paprika. The casing is a thick intestine of a pig, shaped in a straight form. After being hung within the casing, the meat is aged for 8 days, to improve the taste.

There is also a brazilian Salpicao which basically is a salad containing beef, chicken, or turkey and a variety of vegetables. (And yes, a sausage wikipedia exists)

I’ve been trying to cook this dish for the longest time and I have a few favorites starting with Fez’s Tenderloin bits to Barcino’s take on Salpicao. But no one has quite got it right the way I like it.

So here’s my take on salpicao.


  • 1/2 Kilo of Tenderloin (cut into cubes or bits)
  • 1 head of garlic diced. (or if you have ready made toasted garlic better)
  • 1/2 teaspoon of brown sugar
  • 1 tablespoon of soy sauce
  • 1 tablespoon of worcestershire sauce
  • salt and pepper
  • a pinch of paprika
  • a dollop of butter


Season meat in a separate bowl with salt and pepper and set aside.

Coat pan with some butter and get your pan nice and hot. Throw in diced garlic.



Toss around garlic until light brown and set aside to cool.



Mix soy sauce and worcestershire sauce and sugar in a bowl and whisk around until sugar is well incorporated into the soy mixture. Set aside.



Get your pan really hot again, and throw in meat. Make sure to keep tossing and flipping to a minimum so that the meat will get a good sear. Key here is searing the meat.

Once the meat has a good sear, add the liquid and let it simmer for 2-3 mins making sure that you don’t overcook the meat.

Add a pinch of Paprika for color.

Add another dollop of butter just as the meat is done.

Once the butter complete melts, give it a good mix and plate accordingly.

Top with toasted garlic and serve while hot on top of garlic rice.


You may want to toss cooked rice with some of the toasted garlic for some really awesome garlic rice. Salt and pepper to taste.

Serves 2-3 really hungry people.


I love cooking this dish as I don’t have a lot of prep for it. Some may say to marinade the beef prior to cooking for at least 1-2 hours. I find that the coating at high heat does well especially if I don’t have time to prepare for a good beef dish after work.

Give it a try and let me know what you think in the comments below. I’d love to hear how I can improve this even more.