Torresmos - Marinated Pork With Chili Peppers, Wine and Garlic - |
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Prep Time: 720 Minutes Cook Time: 60 Minutes |
Ready In: 780 Minutes Servings: 4 |
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It is a recipe by Ana Patuleia Ortins This is similar to the another recipe except that it uses pork butt and is cooked in the oven. Note: This can also be braised on the stove top in the marinade until fork tender. Note: Prep time is the meat marinating in the fridge overnight. Ingredients:
4 lbs pork butt, boneless, cut into 2- inch cubes |
1 -2 bell pepper, hot red finger, stemmed, seeded |
1/4 cup paprika, sweet |
8 garlic cloves, smashed |
1 bay leaf |
3/4 cup white wine |
1 tablespoon salt, coarse sea (or to taste) |
1 teaspoon black pepper, freshly ground |
4 tablespoons olive oil (as much as needed) |
Directions:
1. Place 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.
2. Turn the meat in the seasoning to coat evenly and slowly pour the wine over the roast, cover and refrigerate overnight.
3. About 1/2 hour before starting to cook, drain the marinade from the meat.
4. Preheat oven to 350 degrees F.
5. Drizzle the bottom of a roasting pan with olive oil to coat and add the meat.
6. Place the pan in a 350 degree oven and cook for 1 hour, turning the meat to evenly brown.
7. The meat should be fork tender.
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