VINHA D'ALHOS
This is a Portuguese-style marinated pork dish, with the typical ingredients of vinegar, cloves, peppers and garlic. The pork is sooooo tender after marinating! It's fresh, tangy, different, and delicious on rice! Prep time includes overnight marinating.
Provided by EdsGirlAngie
Categories Pork
Time 8h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate pork overnight in the refrigerator in vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage.
- (I've been known to"forget about it" for up to two days, and the recipe still works!) The next day, simmer pork in the marinade 20 minutes, then drain.
- Heat oil in skillet; add pork and saute slowly for another 10 to 15 minutes or until browned and pork is cooked through.
- Serve with rice.
Nutrition Facts : Calories 542.3, Fat 38.4, SaturatedFat 12.6, Cholesterol 152, Sodium 902.8, Carbohydrate 0.9, Fiber 0.1, Sugar 0.3, Protein 43.1
PORTUGUESE MARINADE II FOR PORK, BEEF OR FISH (VINHA D'ALHOS)
Entered for safe-keeping in response to request. Found on Yahoo Answers. This is amped up from the simple Recipe #480167 #480167, and makes enough to marinate a roast. Meat can be a roast, cubes, or slices of meat, marinated for at least 8 hours and up to 2 days. Meat can then be roasted or sauteed until tender.
Provided by KateL
Categories Portuguese
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large non-reactive bowl or plastic sealable bag. Add meat and marinate in the refrigerator, turning meat occasionally.
Nutrition Facts : Calories 69.1, Fat 1.1, SaturatedFat 0.3, Sodium 949.5, Carbohydrate 7.5, Fiber 2.2, Sugar 0.9, Protein 0.9
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
MARINATED PORK (VINHO D'ALHOS) - ANA PATULEIA ORTINS
Entered for safe-keeping, adapted from Ana Patuleia Ortins, "Portuguese Home Cooking". Roast pork loin can be very dry, so this extensive marination helps to retain moisture during cooking. Use either white wine vinegar or red wine vinegar as you prefer. Note: In Portugal, they are more likely to use sweet chili peppers (massa de pimentão), not hot chili peppers; you could put some jarred marinated roasted red bell peppers in a blender to make a suitable paste. I have included directions as well for large crock pot or 6-quart or larger pressure cooker.
Provided by KateL
Categories Pork
Time P3DT2h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place roast in a non-corrosive bowl (ceramic or glass). Mix the rest of the ingredients and pour over the roast. Add additional wine vinegar as needed to cover the meat.
- Cover tightly and marinate overnight or preferably 3-4 days in the refrigerator.
- COOK.
- Preheat oven to 350 degrees F (if roasting) or 325 degrees F (if braising).
- TO ROAST: reserve the marinade and place the pork in a roasting pan and cook at 350 degrees F for about 2 hours at the most, until it reaches an internal temperature of 150 degrees F. Baste periodically with the marinade.
- TO BRAISE: place the roast and the marinade in a non-corrosive roasting pan. (This can be done as part of the overnight marinating, just covering with wrap.) Place pan in preheated 325-degree-F oven and baste periodically from the pan. This will take up to 2 hours 20 minutes; the roast is done once it reaches an internal temperature of 150 degrees F. The roast should be fork tender.
- OTHER - SLOW BRAISE: You can also braise at 300-degrees F for 3 1/2 hours.
- OTHER - CROCK POT: You can cook it in a large crock pot for 6-8 hours on LOW.
- OTHER - PRESSURE COOKER: Blot roast, reserve marinade. In a 6-quart or larger pressure cooker, heat 1 tablespoon oil over medium-high heat, then brown the roast on all sides. Remove roast and set aside. Pour out excess fat and deglaze pan with minimum amount of reserved marinade required per your pressure cooker manual (1 cup for most pressure cookers), scraping up brown bits of meat. Place trivet in cooker, and set roast on top. If desired, toss in 3 sprigs of rosemary or thyme. Secure lid. On high heat, bring to 1st ring (LOW pressure, 8 psi), and adjust heat to stabilize at low pressure. From moment pressure was reached, cook 35-40 minutes. Remove from heat and let pressure release naturally. Test for doneness; meat needs to reach 150 degrees. If not done, close cooker and cook an additional 3-5 minutes. Remove herb sprigs, if used.
- REST.
- Tent roast and let rest for 5 minutes before serving. Best served while still moist.
Nutrition Facts : Calories 478.6, Fat 21.9, SaturatedFat 8, Cholesterol 183.9, Sodium 1004.4, Carbohydrate 1, Fiber 0.2, Protein 65.1
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