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

Wine and Garlic Pork (Portuguese Vina Dosh)

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.