Torresos de Vinha D’Alhos (Marinated Pork)

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.

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Cebolada is a rustic Portuguese dish that is also eaten in the Azores.  It can be prepared as an onion stew, a sauce, or as a paste depending on how you wish to serve it.  Either way the main ingredient is onions.  It goes well on fish, such as swordfish, on beef, or over potatoes to name a few.  Use more water or chicken broth for a stew.  Vegetables and/or meat can be added.  For a paste, cook longer and puree.  Also use less water.  I recently made it to serve on hot dogs at a cookout.


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