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
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.
PORTUGUESE PORK WITH WINE AND GARLIC (CARNE DE VINHO E ALHOS)
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
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
WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)
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
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
GARLIC ROASTED PORK (TORRESMOS)
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
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
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