Well that, and we never cook with Port around here, it’s always dry wine or Madeira. Madeira is a much sweeter Port, which totally changes the flavor. I’ll show this particular recipe to my wife and get her take.
I wonder, is this a mainland recipe maybe? Everyone around here is Azorean, which can slightly tweak the common ingredients. I watched a Bifana video last summer where the guy used CHEESE and it made everyone I know swear at him. You don’t use Cheese in anything portuguese around here except Cheese Rolls.