Wine and Garlic Pork (Portuguese Vina Dosh)

asian european filipino french korean side main sweet sour bitter savory medium fast

Prep

21 min

Cook

47 min

Total

68 min

Ingredients (10)

1 ½ cups red wine vinegar g

¾ cup red wine g

7 cloves garlic, crushed g

2 tablespoons ground black pepper g

2 teaspoons salt g

8 whole cloves, or to taste g

3 bay leaves g

½ teaspoon dried thyme g

1 (3 pound) boneless pork shoulder, cut into 1-inch cubes g

2 tablespoons vegetable oil g

Nutrition

kcal

fat

carbs

protein

Instructions

Whisk red wine vinegar, red wine, garlic, black pepper, salt, cloves, bay leaves, and thyme together in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.

Preheat the oven to 350 degrees F (175 degrees C).

Remove pork from marinade and shake off excess, Reserve 1/2 cup marinade; discard remaining marinade. Put pork and reserved 1/2 cup marinade in a baking dish.

Bake in the preheated oven until pork is completely warmed, about 20 minutes. Drain as much liquid from pork as possible.

Heat vegetable oil in a large skillet over medium-low heat. Add pork to the skillet in batches; cook and stir until completely browned and no longer pink in centers, 10 to 15 minutes. Repeat with remaining pork.