Portuguese Marinated Pork Torresmos De Vinha Dalhos Recipes
AZORES MARINATED PORK (TORRESMOS) RECIPE
This recipe for Portuguese marinated pork (receita de torresmos de vinha d'alhos) is very easy to make and delicious.
Provided by Eddy Member since Thursday, October 1, 2015, 6 years ago Location: n/a Follow Message
Time 6h15m
Yield 4
Number Of Ingredients 18
Steps:
- The day before, or at least 3 hours before, cut the ribs into large pieces and set aside. In a deep dish, mix the red crushed red pepper very well with the crushed garlic, paprika, the wine and a pinch of salt. Add the meat and mix well. Cover and let it sit in the refrigerator for at least 3 hours or overnight. When you're ready, place the meat in a thick-bottomed pan together with the marinade. Heat the pan and add the lard or oil. Cook for approximately 10 minutes on high heat. Lower the heat and cover with a lid. Cook on a very low heat for 2 hours and 45 minutes, or until the meat is very tender and it peels off the bone, stirring gently from time to time. Rectify the salt and sprinkle with white and black pepper. Mix and cook for another 5 minutes over low heat. Remove the pan from the heat, let it sit with the lid on for 10 to 15 minutes, drain the fat and serve. Recipe & Photo Credit: receitas.mundoazores.com
WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)
Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.
Provided by Cali-Chef
Categories World Cuisine Recipes European Portuguese
Time P2DT40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
- Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
- Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g
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