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Wine and Garlic Pork (Portuguese Vina Dosh)

Wine and Garlic Pork (Portuguese Vina Dosh)

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    2 d 40 m
Cali-Chef

Cali-Chef

Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
  4. Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
  5. Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
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Reviews

Linda Correia
9

Linda Correia

2/26/2014

OH my God, this is wonderful! My husband's family is from the Azores, Terceira to be specific, and settled in Tulare, Hanford area. His father would use Vina Dosh marinade for rabbit and chicken. Unfortunately he passed away and so did the recipe. When I tried this and my husband ate it, he was so happy. He said it is as close as I could possibly get, I am sure a different wine would make a different taste, but this is the real deal. THANK YOU SO MUCH CALI-CHEF. Also, I have a portuguese beans recipe I submitted that will be perfect with these, if Allrecipes doesn't post it, find it on justapinch.com Thanks again !

tan
3

tan

1/22/2014

This is a very tasty dish! Next time I would decrease the red wine vinegar. It was just a little too vinegary for our taste. But very easy to make and we enjoyed it very much.

akumado
1

akumado

3/28/2014

This was wonderful-tender and delicious. I used country boneless pork ribs instead of the pork shoulder, and it came out great. This is one of the few recipes I followed exactly as written. Wouldn't change a thing.

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