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Portuguese: Spicy Garlic-Roasted Pork (Torresmos)

Source of Recipe

Irena Carreiro


Recipe Introduction

"There are countless ways to make this dish—as evidenced by the avalanche of e-mails I've received. Some cooks use short ribs while others make a kind of confit of pork, canned it and eat it for breakfast. This recipe is from my paternal grandmother as adapted by my aunt, Irena. The marinade usually includes pimenta moída, a fermented red-pepper paste. But this version gives the same flavor without the fuss."

List of Ingredients

1/2 pound medium-hot red chiles, seeded and stemmed
1 tablespoon salt
4 tablespoons paprika, sweet or hot depending on preference
10 cloves garlic, chopped
1/2 cup white wine
1/4 cup red wine

1 4-pound boneless pork butt, cut into 8 pieces
1/2 cup corn oil
Salt and freshly ground pepper



Recipe

Place the chiles and salt in the bowl of food processor fitted with a metal blade and pulse until minced.

In a large bowl, combine the minced chiles with the the paprika, garlic and white and red wines. Add the pork pieces, turning to coat well. Cover the bowl with plastic wrap and refrigerate for 24 hours.

Remove the pork from the marinade. Pour the oil in a large roasting pan, add the pork, season with salt and pepper and cook in a preheated 375°F (190°C) oven for 1 hour. Turn the pork often to keep it moist. Reduce the heat to 325°F (160°C) and cook an additional 15 to 20 minutes, or until the pork is nicely browned.