Thursday, June 30, 2022

Azores Marinated Pork (Torresmos) Recipe Comments

  • helen souza
    helen souza
    I have my mother in law's handwritten recipe. They were from the island of Treceira. She had a heavy bottom pan, I use a Lecruset dutch oven. She seasoned hers with salt and cumin and pepper. Rubbed a good deal of Crisco on the dutch oven. Seasoned pork butt or shoulder cut into chunks. I've used meaty country style spare ribs also. Pour a little homemade Portuguese wine over and leave on counter for one hour. Cook low and slow in the oven. I actually like to put just a dash of cinnamon on mine.
    3 Months ago, Thursday, April 14, 2022
    reply (+2) (-0)
    Jeffrey
    Jeffrey
    I am surprised to see this comment left only a day ago. Came here looking for a recipe to surprise my Portuguese family with at Easter this weekend and torresemos were always our favorite. My grandma Lucille was also a Souza coincidentally and I came here looking for something like her recipe. Going to add the cumin and cinnamon like you suggested because I distinctively remember that seasoning in her dish. Thx!
    3 Months ago, Saturday, April 16, 2022
    (+2) (-0)
  • Debbie
    Debbie
    What kind of wine do you use?
    3 Months ago, Thursday, April 14, 2022
    reply (+1) (-0)
    Eddy
    Any good red wine will do Debbie.
    3 Months ago, Thursday, April 14, 2022
    (+0) (-0)
  • Clinton Fernandez
    Clinton Fernandez
    Another winner Eddy! I am going to make this! the recipes that you post are wonderful!
    3 Months ago, Wednesday, April 13, 2022
    reply (+1) (-0)
    Eddy
    Awesome Clinton, thank you. 👍👍
    3 Months ago, Wednesday, April 13, 2022
    (+0) (-0)
  • Annie
    Annie
    My mom used to make something she called/pronounced “treshums”… this seems like a close spelling toressmos , but she didn’t fry her pork and it wasn’t ribs. I think. It was pork butt or shoulder, cut into cubes, with pimenta moida, garlic that she marinated but baked/roasted in the oven. Anyone familiar with a recipe like this? It was sort of like a cacoila but it wasn’t that. Thanks.
    3 Months ago, Wednesday, April 13, 2022
    reply (+7) (-0)
    Eddy
    Hi Annie, you can use different cuts of pork to make torresmos, from what you wrote it seems to be what she did.
    3 Months ago, Wednesday, April 13, 2022
    (+0) (-0)
    Helen souza
    Helen souza
    Yes my Hubby's family pronounces trishums also. His family and my son in law's family are from Treceira. They use a lot of cinnamon in their cooking. I suspect a holdover from being on the Spice Island route centuries ago. My family from deep in the Appalachia hollers could never afford cinnamon, it was very expensive. Hubby's family tossed it around liberally on very humble dishes. I bought pumpkin pie spice because it seems to give me the closest taste to my Hubby's mom's recipes. See my recipe above.

    2 Months ago, Thursday, May 5, 2022
    (+2) (-0)
  • Claudia
    Claudia
    Sounds like an awful lot of pepper: 4 tablespoons? Red crushed pepper, in addition to white pepper, black pepper!! Burned mouth and throat!
    6 Months ago, Wednesday, January 5, 2022
    reply (+0) (-5)
    Eddy

    The best thing about making food is that you can always cutback or add more of what you like Claudia, if you think it is going to be to hot for you, you can just do it to taste.

    6 Months ago, Wednesday, January 5, 2022
    (+4) (-0)
    Lucy
    Lucy
    For 4 lbs of pork that’s a great amount of pepper. Portuguese food has flavour!
    5 Months ago, Thursday, February 3, 2022
    (+7) (-0)
  • Karen Costa
    Karen Costa
    Are you using boneless or bone in ribs?
    6 Months ago, Wednesday, January 5, 2022
    reply (+1) (-0)
    Eddy

    The author used bone in Karen, but you can use either one.

    6 Months ago, Wednesday, January 5, 2022
    (+0) (-1)
  • Joseph
    Joseph
    This may be made ahead of time. Remove the cooked meat and store in an airtight container in the refrigerator (up to 3 days). Pour the broth into a separate container and refrigerate. When chilled, remove the fat that has accumulated at the top. When ready to eat, place the meat into the same cooking pot previously used. Pour the cooking broth over the meat. Cover; heat at medium until the liquid is just at the bubbling point. Turn off heat and let rest for 10 minutes before serving.
    6 Months ago, Tuesday, January 4, 2022
    reply (+3) (-0)
    Eddy
    Thanks for the tip Joseph.
    6 Months ago, Tuesday, January 4, 2022
    (+2) (-0)
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