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Wine and Garlic Pork (Portuguese Vina Dosh)

Wine and Garlic Pork (Portuguese Vina Dosh)

Cost $15, save $20

Source: Recommended by CookPal

  • 4,320 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Marinade

    • 1 ½ cups red wine vinegar
    • ¾ cup red wine
    • 🧄 7 cloves garlic, crushed
    • 2 tablespoons ground black pepper
    • 🧂 2 teaspoons salt
    • 8 whole cloves
    • 3 bay leaves
    • ½ teaspoon dried thyme

  • Main

    • 1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
    • 2 tablespoons vegetable oil

STEPS

1

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.

2

Preheat the oven to 350 degrees F (175 degrees C).

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.

4

Bake in the preheated oven until pork is completely warmed, about 20 minutes. Drain as much liquid from pork as possible.

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.

NUTRIENTS

Per 1 serving

🔥

291

Calories

  • 18
    Protein
  • 6
    Carbs
  • 20
    Fats

💡 For the marinade, you can use either red or white wine depending on your taste preference.Marinate the pork for the maximum recommended time (4 days) to maximize flavor.Serve with Portuguese sweet bread or Hawaiian sweet bread for a traditional pairing.If possible, pair the dish with Portuguese linguiça sausage and semi-sweet baked beans for an authentic experience.