Pork in wine
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Possua in wine, or Portuguese Vina Dosh, is a delicious food, like a cock in wine. Be prepared for a long marinade, but afterwards you’ll have a taste sensation on your plate that is second to none.
Ingredients for six
Marinating time 1 day + simmering 3h
600g pork loin (kassler) or tenderloin butter salt olive oil
Red wine marinade
1 dl red wine vinegar 1 dl Portuguese red wine 7 cloves of garlic, crushed 3 cloves 3 bay leaves; 1 teaspoon of crushed black pepper 2 teaspoons of dried thyme 1 teaspoon of sugar 1 teaspoon of salt
Clean the meat of the excess membrane and thicker fat. Cut the meat into one-inch cubes. Mix the ingredients for the red wine marinade and stir into the meat. Leave to marinate in the fridge until the next cooking time.
Transfer the meat with the marinade to a shallow baking dish. Add a splash of olive oil to the meat. Bake the pork chops in a 125C oven for three hours (the pork loin will be done in 1.5 hours).
Remove the pan from the oven and lift the meat out to rest under the foil. Säästä the broth.
Just before serving; fry the oliveöljyssä the surface of the meat with a little butter and place in a serving bowl. In the same pan, simmer the remaining stock and add a tablespoon of butter to thicken and shine the sauce. Check the salt. Pour the sauce over the meat.
Serve as part of a larger dish which may include potatoes, olives, bread and cheeses.
Portugal Pork Völimeri VHH
