Square, St. George's for the enjoyment of all. Bands, singers and dancers will all help to convey the Portuguese culture, and nearby restaurants will serve ethnic dishes.

For home cooks who wish to experience first-hand the cooking of Portugal, here are some recipes to try: PORK BRAISED IN WHITE WINE WITH HERBS Carne de Vinho e Albos 1 cup dry white wine 1 cup white wine vinegar 1 1 teaspoons finely chopped garlic 1 medium-sized bay leaf, crumbled 4 whole cloves 1 teaspoon savory, crumbled 1 teaspoon marjoram, crumbled 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 lbs. lean boneless pork, sliced 1 inch thick and cut into strips 1 1 inches long and 1 inch wide 5 tablespoons lard 3 slices white bread, crusts trimmed and cut diagonally into 4 triangles 1 orange, cut into 8 wedges IN a large bowl, combine wine, vinegar, garlic, bay leaf, cloves, savory, marjoram, salt and pepper. Drop in pork strips and turn until they are well moistened. Marinate for at least 4 hours at room temperature or 8 hours in the refrigerator, turning meat over from time to time.

Remove pork from marinade and pat it completely dry with paper towels. Reserve marinade. In a heavy 10- to 12-inch skillet, melt 1 tablespoon of the lard over moderate heat until it splutters. Add pork and brown well, turning strips with tongs and regulating heat so they colour quickly and evenly without burning. Pour off all but a thin film of fat from the skillet and add 1 cup of the marinade. Bring to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan. Reduce heat to low, cover tightly and simmer for 30 minutes, or until meat is tender and can be pierced with a small, sharp knifepoint.

Meanwhile, in another 10- to 12-inch skillet, heat remaining 4 tablespoons of lard over moderate heat until it splutters. Add bread triangles and brown well on both sides. Drain on paper towels.

To serve: Discard cloves, transfer pork and its sauce to a heated platter.

Garnish platter with bread and the orange wedges. Yield: 4 servings.

MARINATED PORK LOIN WITH SWEET RED PEPPERS (Lombo de Porco com Pimentos Vermelhos Doces) 1 tablespoon finely chopped garlic 1 teaspoon salt, preferably coarse 1 teaspoon freshly ground black pepper 2 lbs. boneless pork loin, cut into 1 -inch-thick slices 1 cup lard 4 medium-size sweet red peppers, seeded, deribbed and cut lengthwise into 1 -inch-wide strips (OR substitute 1 1 cups drained, canned pimentos, cut lengthwise into 1 -inch strips) 1 cup dry white wine 1 cup chicken stock, fresh or canned 1 lemon, cut lengthwise into 8 wedges WITH a mortar and pestle or the back of a large heavy spoon, mash garlic, salt and pepper together to a smooth paste. Lightly spread pork slices with the paste, place in a bowl and toss. Cover tightly and marinate at room temperature for 2-3 hours, or in the refrigerator for 6 hours, turning the pork from time to time.

In a heavy 10- to 12-inch skillet, melt lard over high heat. Brown pork in the hot fat (in two or three batches if necessary), turning the slices with tongs and regulating heat so that slices colour quickly and evenly on both sides without burning. As they brown, transfer them to a plate.

Add red peppers to fat remaining in the pan and, stirring frequently, cook for about five minutes, or until they are well coated with fat but not brown. (The canned pimento strips need only be cooked until they are coated with fat).

Transfer peppers to the plate with the meat. Pour off all but a thin film of fat from the skillet, add wine and stock. Bring to a boil over high heat, meanwhile scraping into the liquid any brown particles clinging to the bottom and sides of the pan.

Return pork and peppers to the skillet, cover tightly, reduce heat to low.

Simmer for about 25 minutes, or until pork is tender and shows no resistance when pierced with the point of a small, sharp knife.

With a slotted spoon, transfer pork and peppers to a deep, heated platter.

Bring remaining liquid in the skillet to a boil over high heat, stirring constantly, and cook briskly until it thickens slightly. Taste for seasoning, then pour the sauce over the meat. Serve garnished with lemon wedges. Yield: 4-6 servings.

PORTUGUESE STEAK (Bife a' Portuguesa) 4 large, peeled garlic cloves, 2 crushed, 2 cut in half lengthwise 1 tablespoon red wine vinegar 1 teaspoon salt Freshly ground black pepper 4 beef tenderloin steaks, sliced about 3 inch thick 2 tablespoons olive oil 2 tablespoons butter 1 large bay leaf, crumbled 8 thin slices presunto, prosciutto or other lean smoked ham 1 cup dry red wine 1 teaspoon fresh lemon juice 2 teaspoons finely chopped parsley 1 lemon cut into 8 wedges PRE-HEAT oven to 250 degrees F. Mash crushed garlic, vinegar, salt and a few grindings of pepper to a smooth paste with a mortar and pestle or in a bowl with the back of a spoon. With your fingers rub paste into steaks, pressing it firmly into both sides of the meat.

In a heavy 10- to 12-inch skillet, melt butter in olive oil over moderate heat. When foam has almost subsided, add garlic halves and bay leaf and cook for 1 minute, stirring constantly. Remove and discard garlic and bay leaf with slotted spoon. Add steaks and cook for 2-3 minutes each side, regulating heat so that they colour quickly and evenly. Steaks should be well browned, but still pink inside.

Transfer steaks to individual baking dishes or fairly deep plates and keep them warm in the oven. Add slices of ham to remaining fat in skillet and cook over high heat, turning frequently for 1-2 minutes. Using tongs, place 2 slices of ham on each steak. Pour off all but a thin film of fat from the skillet, add wine and lemon juice, bring to a boil over high heat, scraping in any brown particles clinging to the bottom and sides of the pan. Pour sauce over the steaks, sprinkle with parsley and garnish each serving with lemon wedges. Serve at once.

Bife a' portuguesa is usually served with fried potato slices carefully arranged around the edges of the serving dishes. Yield: 4 servings.

PEAS PORTUGUESE (Ervilhas Guisadas a' Portuguesa) 2 tablespoons butter 1 cup finely chopped onions 3 cup chicken stock, fresh or canned 3 cups cooked fresh green peas (about 3 lbs.) OR substitute 3 10-oz. pkts.

frozen peas, thoroughly defrosted but not cooked 1 cup finely chopped parsley 1 cup finely chopped fresh coriander leaves (cilantro) 1 teaspoon sugar Salt Freshly ground black pepper 4 ounces linguica or chorizo (or substitute other garlic-seasoned smoked pork sausage), cut into 1 inch slices 4 eggs IN a heavy 10-inch skillet or shallow flameproof casserole, melt butter over moderate heat. When foam has almost subsided, add onions and, stirring frequently, cook for 8-10 minutes, or until they are lightly coloured. Stir in stock, freshly cooked or frozen peas, parsley, coriander, sugar, 1 teaspoon of salt and a few grindings of pepper and overlap sausage slices around edge of the skillet. Bring to a boil over high heat, reduce heat to low, cover and simmer for 5 minutes.

Break 1 egg into a saucer and, holding the dish close to the pan, slide egg on top of the peas. One at a time, slide other eggs into the pan, keeping them well apart. Sprinkle lightly with salt and pepper. Cover skillet and cook for 3-4 minutes until egg yolks are covered with an opaque film and whites are set. Serve at once, directly from the skillet. Yield: 2-4 servings.

POTATOES IN PARSLEY SAUCE (Patatas en Salsa Verde) 5 tablespoons olive oil 6 small boiling potatoes (about 2 lbs.), peeled and sliced crosswise into 1 -inch rounds 1 cup finely chopped onions 1 teaspoon finely chopped garlic 2 tablespoons finely chopped parsley 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 1 cups boiling water IN heavy 10- to 12-inch skillet, heat olive oil over high heat until a light haze forms above it. Add potatoes. Turning them frequently with a metal spatula, cook for 10 minutes, or until they are a light golden brown on all sides. Scatter onions, garlic, parsley, salt and pepper on top of the potatoes and pour in the boiling water. Do not stir. Instead, shake the pan back and forth for a minute or two to distribute the water evenly.

Cover the skillet tightly and simmer over low heat for about 20 minutes, or until potatoes are tender but not falling apart. Shake the skillet back and forth occasionally to prevent potatoes from sticking to the pan.

With a slotted spatula transfer potatoes to a platter and pour a few teaspoonfuls of their cooking liquid over them. Serve remaining liquid separately in a sauceboat. Yield: 4-6 servings.

CANDIED FRUIT AND NUT BREAD (Bolo Rei) 2 pkgs. or cakes of active dry or compressed yeast A pinch plus 1 cup sugar 1 cup lukewarm water (110 degrees to 115 degrees F.) 5 to 6 cups all-purpose flour 1 teaspoon salt 1 cup lukewarm milk (110 degrees to 115 degrees F.) 3 eggs 1 lb. (1 stick) unsalted butter, cut into small bits 3 tablespoons seedless raisins 3 tablespoons finely diced, mixed candied fruit peel 3 tablespoons blanched, toasted, and coarsely chopped almonds 2 tablespoons butter, softened 1 egg, lightly beaten Crystallised fruits, whole blanched and toasted almonds, whole pine nuts (pignoli) for garnish 1 cup coarsely granulated decorating sugar or regular sugar IN a small, shallow bowl sprinkle yeast and a pinch of sugar over the luke-warm water. Let mixture stand 2-3 minutes, then stir to dissolve the yeast completely. Set bowl in a warm, draft-free place, such as an unlighted oven, for 5 to 8 minutes, or until yeast has doubled in volume.

In a deep mixing bowl, combine 1 cup of sugar, 4 cups of flour and salt. Make a well in the centre and pour in yeast and milk. Drop in eggs, gently stir together with a large spoon, then beat until ingredients are well combined.

Beat in 1 lb. of butter, then add up to 2 cups more flour, beating it in 1 cup at a time, and using as much as necessary to form a dough that can be gathered into a soft ball. When the dough becomes difficult to stir easily, work in the flour with your fingers.

Place dough on a lightly floured surface, and knead it by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself. Repeat for about 15 minutes, or until dough is smooth and elastic. Sprinkle it from time to time with a little flour to prevent it from sticking to the board.

Lightly knead in the raisins, candied fruit peel and almonds. Shape dough into a ball and place it in a lightly buttered bowl. Drape loosely with a kitchen towel and set aside in a warm, draft-free place for 1 hour, or until the dough doubles in bulk.

With a pastry brush coat the bottom and sides of 2 large baking sheets with 2 tablespoons of softened butter. Punch dough down with a single blow of your first, let it rest for 10 minutes, then divide it in two. Form each half into a round loaf and with your fingertips press a hole in the centre of each loaf and push the dough into a ring about 8 inches in diameter. The hole in the centre should be about 4 inches across. Place a loaf on each baking sheet. To insure that the rings hold their shape, butter the outside of 2 overproof baking dishes 3 to 4 inches in diameter, invert and set one in the centre of each loaf. Let bread rise in the warm place for 30 minutes.

Meanwhile, preheat oven to 350 degrees F. With a pastry brush, coat entire surface of the bread with beaten egg. Decorate tops and sides of rings with the crystallised fruits, whole almonds and pine nuts, pressing them lightly into the dough and arranging them as fancifully as you like. Sprinkle with 1 cup of decorating sugar and bake in the middle of the oven for about an hour, or until golden brown and crusty. The bread may be served warm or it may be cooled to room temperature on a rack. Yield: two 10-inch rings.

PORTUGUESE CORNBREAD (Broa) 1 1 cups yellow cornmeal, pulverised in a blender until fine 1 1 teaspoons salt 1 cup boiling water 1 tablespoon plus 1 teaspoon olive oil 1 pkge. or cake of active dry or compressed yeast 1 teaspoon sugar 1 cup lukewarm water (110 degrees to 115 degrees F) 1 3 to 2 cups all-purpose flour IN a large mixing bowl combine 1 cup of the cornmeal, salt and boiling water.

Stir vigorously until smooth. Stir in 1 tablespoon of olive oil, cool to lukewarm. In a small bowl, sprinkle yeast and sugar over lukewarm water. Let stand 2-3 minutes, then stir to dissolve yeast completely. Set bowl in a warm draft-free place, such as an unlighted oven, for 8-10 minutes, or until yeast doubles in volume.

Stir yeast into cornmeal mixture. Stirring constantly, gradually add remaining 1 cup of cornmeal and 1 cup of flour. Gather dough into a ball, place in a bowl and drape a towel over it. Set aside in draft-free place for about 30 minutes, or until it doubles in bulk.

With a pastry brush, coat bottom and sides of a 9-inch pie pan with remaining 1 teaspoon of olive oil. Turn dough out on a lightly floured surface and punch it down. Knead by pressing dough down with heel of your hand, pushing it forward and folding it back on itself repeatedly for about 5 minutes, meanwhile adding up to 1 cup more flour to make a firm but not stiff dough.

Pat and shape into a round flat loaf and place in greased pan. Cover with towel and set aside in draft-free place for about 30 minutes or until it doubles in bulk again.

Pre-heat oven to 350 degrees F. Bake bread in middle of the oven for 40 minutes, or until top is golden. Transfer to a rack to cool. Yield: one 9-inch round loaf.

PORTUGUESE BAKED CARAMEL CUSTARD (Porto Pudim Flan) 1 1 cups heavy cream 1 1 cups milk 3 cup sugar 6 egg yolks 2 teaspoons port PRE-HEAT oven to 350 degrees F. Warm cream and milk in heavy 1- to 1 1 -quart saucepan over high heat until small bubbles appear around edges. Set aside off heat. In a small heavy saucepan or skillet, caramelise sugar by stirring it over moderate heat until it melts and turns a light golden brown. Immediately pour hot cream and milk in a thin stream into the caramel, stirring constantly with a large spoon. Continue to stir until caramel has thoroughly dissolved.

With a whisk, or electric beater, beat egg yolks until well blended. Slowly pour in cream mixture, stirring constantly. Stir in port and strain mixture though a fine sieve into 12 4-oz. heatproof individual moulds or custard cups.

Set the moulds in a large roasting pan on middle shelf of oven and pour in enough boiling water to come halfway up the sides of the moulds. Bake for 40 minutes or until a knife inserted in the centre of custard comes out clean.

Cool to room temperature, then refrigerate for at least 3 hours, or until thoroughly chilled.

To unmould: run a sharp knife around inside edge of each mold and dip bottom briefly in hot water. Hold chilled serving plate upside down over each mold and, grasping mold and plate firmly together, quickly invert them. Rap plate on a table and custard should slide out easily. In Portugal, the custard is sometimes garnished with a flower blossom. Yield: 12 servings.