Torresmos Marinated Pork With Chili Peppers Wine And Garlic Recipes

TORRESMOS - MARINATED PORK

Torresmos - Marinated Pork image

This recipe by Ana Patuleia Ortins, was submitted for play in ZWT8 - Spain/Portugal. This recipe can also be braised on the stove top in the marinade until fork tender. Please Note: Prep time is the meat marinating in the fridge overnight.

Provided by Baby Kato

Categories Roasts

Time 13h

Number Of Ingredients 9

Ingredients

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:

1. 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.
2. Turn the meat in the seasoning to coat evenly and slowly pour the wine over the roast, cover and refrigerate overnight.
3. About 1/2 hour before starting to cook, drain the marinade from the meat.
4. Preheat oven to 350 degrees F.
5. Drizzle the bottom of a roasting pan with olive oil to coat and add the meat.
6. Place the pan in a 350 degree oven and cook for 1 hour, turning the meat to evenly brown.
7. The meat should be fork tender.

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

Ingredients

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

GARLIC ROASTED PORK (TORRESMOS)

Garlic Roasted Pork (Torresmos) image

Make and share this Garlic Roasted Pork (Torresmos) recipe from Food.com.

Provided by Chef Gorete

Categories Pork

Time P1DT1h30m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs boneless pork loin, cut into 2 inch cubes
1 back rib racks, cut into individual pieces (optional)
1 cup white wine
1/4 cup lemon juice, plus
2 lemons, zest of
1/4 cup orange juice, plus
1 orange, zest of
2 teaspoons pimento paste
2 teaspoons paprika
1 teaspoon ground cumin
3 -4 garlic cloves, minced
1/4 teaspoon piri piri hot sauce
1 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1 dash ground cinnamon
6 tablespoons lard
8 potatoes, peeled and diced
2 red bell peppers, cut into 8 pieces each

Steps:

Prepare the pork and the ribs (if using) and place in a container.with a lid.
Combine all of the remaining ingredients, except for the lard, and pour over the pork. Coat all of the meat then cover with a lid and refrigerate for 24 hours, turning the several times. .
Bring the meat to room temperate 30 minutes before cooking. Drain the meat discarding the marinade.
Preheat the oven to 350°F Melt the lard in the roasting pan then add all of the meat, potatoes and peppers, tossing to coat with the lard. Cook with the lid on until the meat and potatoes are tender, turning several times. Cooking time varies depending on the thickness of the meat and the oven. Adjust the time as needed.
Taste for salt and pepper and adjust the seasonings accordingly.

Nutrition Facts : Calories 522.4, Fat 24.4, SaturatedFat 8.8, Cholesterol 80.6, Sodium 368.2, Carbohydrate 43.3, Fiber 6, Sugar 4.5, Protein 27.4

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

Ingredients

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

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