torresmos - marinated pork
(1 rating)
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This recipe by Ana Patuleia Ortins, was submitted for play in ZWT8 – Spain/Portugal. This recipe can also be braised on the stove top in the marinade until fork tender. Please Note: Prep time is the meat marinating in the fridge overnight.
(1 rating)
yield
4 serving(s)
prep time
12 Hr
cook time
1 Hr
method
Roast
Ingredients For torresmos - marinated pork
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4lbs pork butt, boneless, cut into 2- inch cubes
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1-2bell pepper, hot red finger, stemmed, seeded
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1/4cup paprika, sweet
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8garlic cloves, smashed
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1bay leaf
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3/4cup white wine
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1tablespoon salt, coarse sea (or to taste)
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1teaspoon black pepper, freshly ground
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4tablespoons olive oil (as much as needed)
How To Make torresmos - marinated pork
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1Place the meat in a non-reactive glass or ceramic or stainless steel bowl and season the meat with the peppers, paprika, garlic, bay leaf and salt and pepper.
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2Turn the meat in the seasoning to coat evenly and slowly pour the wine over the roast, cover and refrigerate overnight.
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3About 1/2 hour before starting to cook, drain the marinade from the meat.
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4Preheat oven to 350 degrees F.
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5Drizzle the bottom of a roasting pan with olive oil to coat and add the meat.
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6Place the pan in a 350 degree oven and cook for 1 hour, turning the meat to evenly brown.
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7The meat should be fork tender.
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