Torresmos Marinated Pork Recipes

PORTUGUESE MARINATED PORK (TORRESMOS DE VINHA D'ALHOS)

Steps:

• In a medium bowl, add the garlic, pimento paste, lime juice, white wine, salt and hot sauce.
• Mix the wine mixture well to dissolve the salt.
• Cut the pork into large cubes.
• Place the pork pieces in a large freezer bag (with seal) and pour the garlic and wine mixture over the meat.
• Remove most of the air from the bag and seal.
• With the bag sealed, move the meat and marinade around until all the meat is well coated.
• Place the bag in the fridge overnight.
• Place a large deep frying pan on the stove and heat to medium high.
• Pour the meat and marinade into the hot pan.
• Distribute the meat evenly in the pan.
• The marinade will reach a slow simmer. Let the meat (turn pieces occasionally) cook uncovered until the garlic and wine mixture has reduced substantially. This will take about 30 minutes.
• Once there's only a little bit of marinade at the bottom, add the oil.
• Fry the pieces of meat in the oil and remaining marinade until the edges look seared but not burnt.
• Transfer the pieces of pork to a serving dish.
• Scrape the browned bits of meat and flavoured oil and add over the pork.

AZORES MARINATED PORK (TORRESMOS) RECIPE

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

AZORES MARINATED PORK (TORRESMOS) RECIPE

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

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

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.

TORRESMOS-PORTUGUESE GARLIC ROASTED PORK

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.

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)

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.