Wine And Garlic Pork Portuguese Vina Dosh Food

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)

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.

PORTUGUESE MARINATED PORK (TORRESMOS DE VINHA D'ALHOS)

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.

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

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!

VINHA D'ALHOS

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.