Torresmos Marinated Pork With Chili Peppers Wine And Garlic Recipes

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AZORES MARINATED PORK (TORRESMOS) RECIPE



Azores Marinated Pork (Torresmos) Recipe image

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

4 lbs of pork spare ribs (the fattest part)
4 tablespoons or red crushed pepper
5 crushed garlic cloves
1 cup of red wine
1/2 teaspoon of freshly ground white pepper
1/2 teaspoon of freshly ground black pepper
Salt (to taste)
1/2 lb of lard or 1 cup of vegetable oil
1 and 1/2 tablespoons of sweet paprika
4 lbs of pork spare ribs (the fattest part)
4 tablespoons or red crushed pepper
5 crushed garlic cloves
1 cup of red wine
1/2 teaspoon of freshly ground white pepper
1/2 teaspoon of freshly ground black pepper
Salt (to taste)
1/2 lb of lard or 1 cup of vegetable oil
1 and 1/2 tablespoons of sweet paprika

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

PORK CHOPS WITH WINE AND GARLIC



Pork Chops with Wine and Garlic image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
3 tablespoons butter
Kosher salt and freshly ground black pepper
4 bone-in T-bone pork chops, 1 inch thick
16 cloves garlic, peeled
1 1/2 cups red wine
1 bay leaf
1/2 cup beef broth, plus more if needed
1 tablespoon balsamic vinegar
Lemony Green Beans, recipe follows, for serving, optional
1 pound thin green beans
2 tablespoons butter
Zest and juice of 1 lemon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
  • Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
  • Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
  • Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
  • Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
  • Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
  • Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
  • Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.

TORRESMOS - MARINATED PORK WITH CHILI PEPPERS, WINE AND GARLIC -



Torresmos - Marinated Pork With Chili Peppers, Wine and Garlic - image

This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins This is similar to the another recipe except that it uses pork butt and is cooked in the oven. Note: This can also be braised on the stove top in the marinade until fork tender. Note: Prep time is the meat marinating in the fridge overnight.

Provided by Baby Kato

Categories     Meat

Time 13h

Yield 4 serving(s)

Number Of Ingredients 9

4 lbs pork butt, boneless, cut into 2- inch cubes
1 -2 bell pepper, hot red finger, stemmed, seeded
1/4 cup paprika, sweet
8 garlic cloves, smashed
1 bay leaf
3/4 cup white wine
1 tablespoon salt, coarse sea (or to taste)
1 teaspoon black pepper, freshly ground
4 tablespoons olive oil (as much as needed)

Steps:

  • Place the meat in a non-reactive glass or ceramic or stainless steel bowl and season the meat with the peppers, paprika, garlic, bay leaf and salt and pepper.
  • Turn the meat in the seasoning to coat evenly and slowly pour the wine over the roast, cover and refrigerate overnight.
  • About 1/2 hour before starting to cook, drain the marinade from the meat.
  • Preheat oven to 350 degrees F.
  • Drizzle the bottom of a roasting pan with olive oil to coat and add the meat.
  • Place the pan in a 350 degree oven and cook for 1 hour, turning the meat to evenly brown.
  • The meat should be fork tender.

Nutrition Facts : Calories 1198, Fat 85.7, SaturatedFat 26.7, Cholesterol 299.4, Sodium 2029.9, Carbohydrate 8.6, Fiber 3.1, Sugar 1.9, Protein 86.7

TORRESMOS-PORTUGUESE GARLIC ROASTED PORK



Torresmos-Portuguese Garlic Roasted Pork image

*Needs to Marinate 24 hours* The marinade is a wonderful flavor enhancer for the pork. Original recipe from David Leite, and adapted to our taste.

Provided by Brenda.

Categories     Pork

Time P1DT1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 lb fresh jalapeno (4-5 are plenty for us)
1 tablespoon salt
1/4 cup paprika (sweet or hot, I use sweet)
1/2 cup white wine
1/4 cup red wine
10 garlic cloves, chopped
4 lbs boneless pork butt, cut into 8 pieces (I use thick cut boneless pork loin chops and reduce cooking time)
1/4 cup oil (for roasting, about 1/4 cup)
salt & pepper, to taste

Steps:

  • Preheat oven to 375°F.
  • Place the peppers and salt into a food processor and mince.
  • Combine the minced peppers with the garlic, paprika, white wine and red wine in a large glass bowl.
  • Add the pork pieces to the marinade, making sure the pork is coated well.
  • Cover with plastic wrap and place in the refrigerator for 24 hours.
  • After 24 hours remove pork, and discard the marinade.
  • Pour oil into a large roasting pan, place the pork in the roasting pan and season with salt and pepper.
  • Roast at 375 degrees for about 1 hour (turn the pork regularly to make sure pork stays moist).
  • Depending on the cut and how thick your pork pieces are, cooking time may need to be adjusted. Pork should register at least 160-170 degrees for safety.
  • I have not tried this yet, but was thinking of marinating a whole pork shoulder or loin roast and trying it in the crockpot.

Nutrition Facts : Calories 808.3, Fat 57.4, SaturatedFat 17.8, Cholesterol 199.6, Sodium 1351.4, Carbohydrate 7.2, Fiber 2.9, Sugar 2.1, Protein 58.2

PORTUGUESE PORK WITH RED PEPPERS



Portuguese Pork with Red Peppers image

One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.

Provided by Stuart Miller

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 8

4 large cloves garlic, peeled
1 ½ teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

Steps:

  • With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
  • With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
  • Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
  • Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
  • Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)



Wine and Garlic Pork (Portuguese Vina Dosh) image

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

1 ½ cups red wine vinegar
¾ cup red wine
7 cloves garlic, crushed
3 bay leaves
8 whole cloves, or to taste
2 tablespoons ground black pepper
2 teaspoons salt
½ teaspoon dried thyme
1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil

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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