This wine and garlic pork (Portuguese vina dosh) recipe calls for marinating pork shoulder for days in red wine vinegar, wine, and various seasonings.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
291 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Whisk red wine vinegar, red wine, garlic, black pepper, salt, cloves, bay leaves, and thyme together in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
Step 3
Remove pork from marinade and shake off excess, Reserve 1/2 cup marinade; discard remaining marinade. Put pork and reserved 1/2 cup marinade in a baking dish.
Step 4
Bake in the preheated oven until pork is completely warmed, about 20 minutes. Drain as much liquid from pork as possible.
Step 5
Heat vegetable oil in a large skillet over medium-low heat. Add pork to the skillet in batches; cook and stir until completely browned and no longer pink in centers, 10 to 15 minutes. Repeat with remaining pork.
Ingredients
2 teaspoons salt
2 tablespoons vegetable oil
2 tablespoons ground black pepper
3 bay leaves
7 cloves garlic, crushed
8 whole cloves, or to taste
1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
