Pork With Wine And Garlic Carne De Vinho E Alhos Recipes

Steps:

• 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.
• Preheat oven to 350 degrees F (175 degrees C).
• Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
• Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
• 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.

Steps:

• Place roast in a non-corrosive bowl (ceramic or glass). Mix the rest of the ingredients and pour over the roast. Add additional wine vinegar as needed to cover the meat.
• Cover tightly and marinate overnight or preferably 3-4 days in the refrigerator.
• COOK.
• Preheat oven to 350 degrees F (if roasting) or 325 degrees F (if braising).
• TO ROAST: reserve the marinade and place the pork in a roasting pan and cook at 350 degrees F for about 2 hours at the most, until it reaches an internal temperature of 150 degrees F. Baste periodically with the marinade.
• TO BRAISE: place the roast and the marinade in a non-corrosive roasting pan. (This can be done as part of the overnight marinating, just covering with wrap.) Place pan in preheated 325-degree-F oven and baste periodically from the pan. This will take up to 2 hours 20 minutes; the roast is done once it reaches an internal temperature of 150 degrees F. The roast should be fork tender.
• OTHER - SLOW BRAISE: You can also braise at 300-degrees F for 3 1/2 hours.
• OTHER - CROCK POT: You can cook it in a large crock pot for 6-8 hours on LOW.
• OTHER - PRESSURE COOKER: Blot roast, reserve marinade. In a 6-quart or larger pressure cooker, heat 1 tablespoon oil over medium-high heat, then brown the roast on all sides. Remove roast and set aside. Pour out excess fat and deglaze pan with minimum amount of reserved marinade required per your pressure cooker manual (1 cup for most pressure cookers), scraping up brown bits of meat. Place trivet in cooker, and set roast on top. If desired, toss in 3 sprigs of rosemary or thyme. Secure lid. On high heat, bring to 1st ring (LOW pressure, 8 psi), and adjust heat to stabilize at low pressure. From moment pressure was reached, cook 35-40 minutes. Remove from heat and let pressure release naturally. Test for doneness; meat needs to reach 150 degrees. If not done, close cooker and cook an additional 3-5 minutes. Remove herb sprigs, if used.
• REST.
• Tent roast and let rest for 5 minutes before serving. Best served while still moist.

Steps:

• Marinate pork overnight in the refrigerator in vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage.
• (I've been known to"forget about it" for up to two days, and the recipe still works!) The next day, simmer pork in the marinade 20 minutes, then drain.
• Heat oil in skillet; add pork and saute slowly for another 10 to 15 minutes or until browned and pork is cooked through.
• Serve with rice.

Steps:

• 1. USING your chef knife (or any knife,smash the garlic cloves,and finely chopped. ADD all dry ingredients ,one at a time.
• 2. BLENDING well,Drizzle 1 tablespoon olive oil . RUB,RUB the meat with the spices mixture,and place in a nonreactive dish.
• 3. POUR the wine over the meat to partially or entirely cover it, depending on the recipe. MARINATE the meat, turning occasionally, for several hours.ITS best to marinade over night,in the refrigerator. VAVO'S LIDIA VINHO d'ALHOS1/7/2012

Steps:

• Combine pork, wine, vinegar, cloves, garlic, bay leaves, marjoram, salt and pepper in a non-reactive bowl or plastic bag and marinate in refrigerator for 2-3 days.
• Transfer the meat and marinade to a large non-reactive skillet and simmer over low heat for 1/2 hour.
• Transfer the meat to a platter and pat dry with paper towels.
• Moisten the slices of bread by dipping each side quickly into hot marinade and place on paper towels.
• Let marinade continue to bubble gently and reduce while you proceed.
• Heat about half the oil and butter in a separate heavy skillet over moderate heat and brown the slices of pork on both sides.
• Transfer the meat to a platter and keep warm.
• Brown bread on both sides in same skillet, adding more oil and butter as needed.
• Arrange bread on a serving platter, top with the pork and spoon some of the reduced marinade over the top.
• Garnish with orange slices and parsley sprigs and serve remaining marinade on side.

Steps:

• Mix ingredients together. Marinate pork, beef, or fish in refrigerator for at least 12 hours before sauteing.