TORRESMOS-PORTUGUESE GARLIC ROASTED PORK
*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
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 MARINATED PORK (TORRESMOS DE VINHA D'ALHOS)
This wine and garlic marinated pork recipe is amazing! This recipe is a traditional meal served on all the Azores islands. This dish is known as Torresmos de Vinha D'alhos in the Azores.
Provided by Nelson Cardoso
Categories Main
Time 1h
Yield 4 to 5 servings
Number Of Ingredients 8
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.
TORRESMOS - MARINATED PORK WITH CHILI PEPPERS, WINE AND GARLIC -
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
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 - MARINATED PORK
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
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.
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