By Eddy − On Friday, June 5, 2020, 2 years ago in
Pork Recipes
4 out of 5 with 66 ratings
comments: 16 - views: 74813
This recipe for Portuguese marinated pork (receita de torresmos de vinha d'alhos) is very easy to make and delicious.
Ingredients
4 lbs of pork spare ribs (the fattest part)4 tablespoons or red crushed pepper5 crushed garlic cloves1 cup of red wine1/2 teaspoon of freshly ground white pepper1/2 teaspoon of freshly ground black pepperSalt (to taste)1/2 lb of lard or 1 cup of vegetable oil1 and 1/2 tablespoons of sweet paprika
Get Portuguese ingredients 
Directions
- The day before, or at least 3 hours before, cut the ribs into large pieces and set aside.
- In a deep dish, mix the red crushed red pepper very well with the crushed garlic, paprika, the wine and a pinch of salt.
- Add the meat and mix well.
- Cover and let it sit in the refrigerator for at least 3 hours or overnight.
- When you're ready, place the meat in a thick-bottomed pan together with the marinade.
- Heat the pan and add the lard or oil.
- Cook for approximately 10 minutes on high heat.
- Lower the heat and cover with a lid.
- Cook on a very low heat for 2 hours and 45 minutes, or until the meat is very tender and it peels off the bone, stirring gently from time to time.
- Rectify the salt and sprinkle with white and black pepper.
- Mix and cook for another 5 minutes over low heat.
- Remove the pan from the heat, let it sit with the lid on for 10 to 15 minutes, drain the fat and serve.
Recipe & Photo Credit: receitas.mundoazores.com
| Preparation time | 15 min |
| Cooking Time | 3 h 15 min |
| Ready In | 6 h 15 min |
| Level of Difficulty | Easy |
| Servings | 4 |
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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.
11 months ago, Thursday, April 14, 2022
reply
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!
11 months ago, Saturday, April 16, 2022
Clinton Fernandez
Another winner Eddy! I am going to make this! the recipes that you post are wonderful!
11 months ago, Wednesday, April 13, 2022