This is a traditional dish eaten in the Azores. It consists of pork shoulder, marinated in a garlic wine mixture. The meat cooks in its marinade and is then lightly fried. The recipe calls for piri piri hot sauce which is pretty hot. If you prefer, you can substitute a less hot hot sauce like sriracha or Tabasco. I personally prefer to use olive oil rather than the vegetable oil – just be careful not to have your pan too hot.
Torresos de Vinha D’Alhos (Marinated Pork)
- 20 minutes preparation plus overnight marinating
- 40 minutes to cook
- 2½ pounds pork shoulder, cut into 2-inch cubes
- 5 garlic cloves, minced
- 1 tablespoon chili paste
- 1/3 cup freshly squeezed lime juice
- 1 cup white wine
- 1 tablespoon piri piri (hot) sauce
- 1 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- Combine the garlic, chili paste, lime juice, wine, hot sauce, and salt to form the marinade.
- Place the pork in a large non-reactive container, or large freezer bag and pour on the marinade. Toss well being sure to cover the meat on all sides. Refrigerate overnight.
- Heat a large, deep skillet over medium to medium high heat. Add the meat with the marinade and cook uncovered, turning the meat occasionally, until most of the marinade evaporates, about 30 minutes.
- Add the oil and fry the meat until the edges begin to sear, but not burn. Remove the meat to a serving dish.
- Scrape up the browned bits from the bottom of the pan and pour over the pork.