Wine And Garlic Pork Portuguese Vina Dosh Recipes

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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

PORTUGUESE PORK WITH WINE AND GARLIC (CARNE DE VINHO E ALHOS)



Portuguese Pork With Wine and Garlic (Carne De Vinho E Alhos) image

This recipe has you cook the meat before browning it. Be sure to allow 5 days for the meat to marinate before you begin making this popular dish from the Island of Madeira, Portugal.

Provided by TxGriffLover

Categories     Pork

Time P6DT2h

Yield 10 serving(s)

Number Of Ingredients 8

1 large picnic pork shoulder, cut into 2-inch chunks
white wine, 1 part
cider vinegar, 2 parts
1/2 cup salt
6 garlic cloves, peeled and crushed
1/2 teaspoon dried marjoram
7 whole red chilies, torn apart (cayenne)
1 -2 loaf French bread, sliced 1-inch thick

Steps:

  • With a sharp knife, debone and remove all of the rind from the meat,
  • leaving the white fat, and discarding the rind. Cut into chunks.
  • Combine the pork, wine, vinegar, garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days.
  • Transfer the meat and a little of the marinade to a large non-reactive pot and simmer over low heat until meat is browned. Add enough more marinade to keep from drying out or burning.
  • Transfer the meat to a platter.
  • Moisten the slices of bread by dipping each side quickly into the hot marinade( add more, if nec.) and brown the bread in the marinade until sort of crispy.
  • Arrange the bread on a serving platter, top with the meat.
  • Serve hot.
  • Can be re-heated in a frying pan for breakfast!

Nutrition Facts : Calories 311.3, Fat 2, SaturatedFat 0.5, Sodium 6187.1, Carbohydrate 61.2, Fiber 3, Sugar 4.3, Protein 12.7

VINHA D'ALHOS



Vinha D'Alhos image

This is a Portuguese-style marinated pork dish, with the typical ingredients of vinegar, cloves, peppers and garlic. The pork is sooooo tender after marinating! It's fresh, tangy, different, and delicious on rice! Prep time includes overnight marinating.

Provided by EdsGirlAngie

Categories     Pork

Time 8h35m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs boneless pork, cubed
1 1/4 cups cider vinegar
2 cloves garlic, sliced
1 teaspoon crushed red pepper flakes
1 bay leaf
2 teaspoons salt
6 whole cloves
1/2 teaspoon thyme
1/2 teaspoon sage
2 tablespoons olive oil

Steps:

  • Marinate pork overnight in the refrigerator in vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage.
  • (I've been known to"forget about it" for up to two days, and the recipe still works!) The next day, simmer pork in the marinade 20 minutes, then drain.
  • Heat oil in skillet; add pork and saute slowly for another 10 to 15 minutes or until browned and pork is cooked through.
  • Serve with rice.

Nutrition Facts : Calories 542.3, Fat 38.4, SaturatedFat 12.6, Cholesterol 152, Sodium 902.8, Carbohydrate 0.9, Fiber 0.1, Sugar 0.3, Protein 43.1

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