Best 6 Torresmos Marinated Pork With Chili Peppers Wine And Garlic Recipes

TORRESMOS - MARINATED PORK WITH CHILI PEPPERS, WINE AND GARLIC -

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.

TORRESMOS - MARINATED PORK

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.

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.

TORRESMOS-PORTUGUESE GARLIC ROASTED PORK

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.

GARLIC ROASTED PORK (TORRESMOS)

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.

PORK WITH CLAMS (LOMBO DE PORCO COM AMEIJOAS)

Steps:

• Blitz the peppers with the garlic and salt, pour the oil in slowly and continue blending till all is a smooth paste.
• Put pork in a non metallic bowl. Mix the garlic into the red pepper paste and add the wine,and coriander stir well then pour over the pork.
• Marinate overnight in the fridge.
• Remove the pork from the sauce with a slotted spoon, set the sauce to one side.
• Heat the bacon fat in a pot and fry the pork till browned all over, remove pork from the pot.
• Cook the onion in the bacon fat till just soft, but, not browned.
• Return the pork to the pot, add the reserved marinade, and, bring to a simmer. Cover with a lid and cook gently for 1 hour.
• Add the clams, cover and cook for 10 minutes.
• Remove any clams that do not open.
• Serve with fries or fresh crusty bread.