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Wine and Garlic Pork (Portuguese Vina Dosh)
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
2920 minutes
Marinate pork in red wine vinegar, wine, and spices for rich Portuguese flavor.
Ingredients:
  • 1.5 cups red wine vinegar
  • 0.75 cup red wine
  • 7 cloves garlic, crushed
  • 3 bay leaves
  • 8 whole cloves, or to taste
  • 2 tablespoons ground black pepper
  • 0.5 teaspoon dried thyme
  • 1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
Instructions:
  • Combine red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme in a bowl, then transfer to a resealable plastic bag. Add the pork, ensuring it is fully coated in the marinade, remove any excess air, and seal the bag. Refrigerate for 2 to 4 days, turning the bag occasionally for best results.
  • Preheat your oven to 350°F (175°C) for the perfect bake.
  • Separate the pork from the marinade, saving 1/2 cup of the flavorful liquid. Arrange the pork in a baking dish along with the reserved marinade.
  • Bake the pork in a hot oven for around 20 minutes until fully heated. Remove excess liquid from the pork.
  • In a large skillet over medium-low heat, warm vegetable oil. Brown the pork in batches, ensuring not to overcrowd the skillet, until fully cooked and no longer pink in the center, about 10 to 15 minutes.

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