Prepare to tantalize your taste buds with a culinary journey to Portugal, where flavors dance in perfect harmony. Embark on a delightful adventure with our comprehensive guide to "Wine and Garlic Pork (Portuguese-Vina D'Alhos)", a dish that captures the essence of Portuguese cuisine. Discover the art of creating this delectable dish, from selecting the finest ingredients to mastering the cooking techniques.
Indulge in our curated collection of recipes that cater to diverse dietary preferences and skill levels. Dive into the classic "Wine and Garlic Pork" recipe, a timeless favorite that showcases the magic of slow-cooked pork infused with rich wine and aromatic garlic. For a lighter variation, explore our "Baked Wine and Garlic Pork Chops" recipe, a healthier twist that delivers tender and juicy chops bursting with flavor.
If you're seeking a quick and effortless meal, our "Skillet Wine and Garlic Pork" recipe is the perfect choice. This one-pan wonder brings together succulent pork, succulent vegetables, and a flavorful sauce in a matter of minutes. For those with a preference for slow-cooked perfection, our "Crock-Pot Wine and Garlic Pork" recipe offers a hands-off approach, allowing you to savor the tender, fall-off-the-bone pork with minimal effort.
Vegetarians and vegans can partake in the feast with our "Vegetarian Wine and Garlic Tofu" recipe, a delightful meatless alternative that captures the essence of the dish. Experience the magic of tofu transformed into a flavorful and satisfying main course, infused with the same delectable wine and garlic flavors.
No matter your dietary choices or cooking expertise, our collection of "Wine and Garlic Pork" recipes offers something for everyone. Embark on this culinary adventure and discover the beauty of Portuguese cuisine, one bite at a time.
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.
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
PORK CHOPS WITH WINE AND GARLIC
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
- Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
- Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
- Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
- Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
- Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
- Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
- Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.
Tips:
- For the best flavor, use a good quality dry white wine. A vinho verde, a Portuguese white wine, is a great choice.
- If you don't have dry white wine, you can substitute chicken broth or water. However, the wine will add a lot of flavor to the dish, so it's worth using it if you can.
- Use a heavy-bottomed pot or Dutch oven to cook the pork. This will help to prevent the pork from sticking and burning.
- Brown the pork in batches if necessary. Don't overcrowd the pot, or the pork won't brown properly.
- Add the garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic, or it will turn bitter.
- Add the wine, chicken broth, and bay leaves to the pot. Bring to a simmer and cook for 15 minutes, or until the pork is cooked through.
- Serve the pork with rice, potatoes, or vegetables.
Conclusion:
This Portuguese pork stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and flavorful, and the sauce is rich and savory. Serve it with rice, potatoes, or vegetables for a complete meal.
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