Portuguese Marinated Pork (Torresmos de Vinha d'Alhos)
 
Prep time
Cook time
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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.
Author:
Recipe type: Main
Cuisine: Portuguese
Serves: 4 to 5 servings
Ingredients
  • 2½ lbs pork shoulder (pork butt)
  • 5 cloves garlic minced
  • 1 tbs red pimento paste (sweet)
  • ⅓ cup fresh squeezed lime juice
  • 1 cup white wine
  • 1 tbs piri pier hot sauce
  • 1½ tsp salt
  • 2 tbs canola oil (or vegetable oil)
Instructions
  1. In a medium bowl, add the garlic, pimento paste, lime juice, white wine, salt and hot sauce.
  2. Mix the wine mixture well to dissolve the salt.
  3. Cut the pork into large cubes.
  4. Place the pork pieces in a large freezer bag (with seal) and pour the garlic and wine mixture over the meat.
  5. Remove most of the air from the bag and seal.
  6. With the bag sealed, move the meat and marinade around until all the meat is well coated.
  7. Place the bag in the fridge overnight.
  8. Place a large deep frying pan on the stove and heat to medium high.
  9. Pour the meat and marinade into the hot pan.
  10. Distribute the meat evenly in the pan.
  11. 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.
  12. Once there's only a little bit of marinade at the bottom, add the oil.
  13. Fry the pieces of meat in the oil and remaining marinade until the edges look seared but not burnt.
  14. Transfer the pieces of pork to a serving dish.
  15. Scrape the browned bits of meat and flavoured oil and add over the pork.
Recipe by Photos & Food at https://www.photosandfood.ca/2015/05/06/portuguese-marinated-pork-torresmos-de-vinha-dalhos/