Torresmos de vinha d'alhos no Forno - Portuguese Marinated Pork in the Oven

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: white grape juice

Apple cider vinegar adds acidity with fewer calories.

pork belly

🥗Healthier: pork loin

💰Cheaper: pork shoulder

Pork loin is leaner while pork shoulder is more affordable.

Cut pork shoulder into small pieces, removing some fat.

Cut pork belly, leaving the thin layer of skin on.

Cut ribs into pieces, separating every two bones.

Place all cut pork meat into a large bowl for marinating.

Add salt to the pork meat, adjusting to taste due to the large quantity.

Add 1 teaspoon of black pepper to the bowl.

Add 3 tablespoons of garlic powder to the bowl.

Add 1 teaspoon of white ground pepper to the bowl.

Add 2 tablespoons of paprika to the bowl.

Add 3 tablespoons of homemade Pima mua pepper sauce to the bowl.

Add 0.5 cup of red wine to the bowl.

Add 1 beer (330 mL) to the bowl.

Mix all marinade ingredients with the pork meat using hands.

Let the pork marinate for about 2 hours, or overnight in the refrigerator.

Transfer marinated pork to a roasting pan, placing larger pieces at the bottom and ribs on top.

Add about 32 oz of pork lard on top of the meat, using only part of it.

Pour the remaining marinade over the meat in the roasting pan.

Cover the roasting pan with a lid or aluminum foil.

Preheat oven to 400°F and place the roasting pan inside.

Cook for 45 minutes covered, then remove the cover and flip the meat pieces over.

Continue cooking for a total of 1.5 hours at 400°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens