Name: Wine and Garlic Pork (Portuguese Vina Dosh)
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Red wine vinegar - 1 ½ cups; Red wine - ¾ cup; Garlic, crushed - 7 cloves; Bay leaves - 3; Whole cloves, or to taste - 8; Ground black pepper - 2 tablespoons; Salt - 2 teaspoons; Dried thyme - ½ teaspoon; Boneless pork shoulder, cut into 1-inch cubes - 1 (3 pound); Vegetable oil - 2 tablespoons

Ingredients for - Wine and Garlic Pork (Portuguese Vina Dosh)

1. Red wine vinegar 1 ½ cups

2. Red wine ¾ cup

3. Garlic, crushed 7 cloves

4. Bay leaves 3

5. Whole cloves, or to taste 8

6. Ground black pepper 2 tablespoons

7. Salt 2 teaspoons

8. Dried thyme ½ teaspoon

9. Boneless pork shoulder, cut into 1-inch cubes 1 (3 pound)

10. Vegetable oil 2 tablespoons

How to cook deliciously - Wine and Garlic Pork (Portuguese Vina Dosh)

1 . Stage

Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.

2 . Stage

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

3 . Stage

Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.

4 . Stage

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

5 . Stage

Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.