Torresmos - Marinated Pork With Chili Peppers, Wine and Garlic -
photo by Linky
- Ready In:
- 13hrs
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 lbs pork butt, boneless, cut into 2- inch cubes
- 1 -2 bell pepper, hot red finger, stemmed, seeded
- 1⁄4 cup paprika, sweet
- 8 garlic cloves, smashed
- 1 bay leaf
- 3⁄4 cup white wine
- 1 tablespoon salt, coarse sea (or to taste)
- 1 teaspoon black pepper, freshly ground
- 4 tablespoons olive oil (as much as needed)
directions
- Place the meat in a non-reactive glass or ceramic or stainless steel bowl and season the meat with the peppers, paprika, garlic, bay leaf and salt and pepper.
- Turn the meat in the seasoning to coat evenly and slowly pour the wine over the roast, cover and refrigerate overnight.
- About 1/2 hour before starting to cook, drain the marinade from the meat.
- Preheat oven to 350 degrees F.
- Drizzle the bottom of a roasting pan with olive oil to coat and add the meat.
- Place the pan in a 350 degree oven and cook for 1 hour, turning the meat to evenly brown.
- The meat should be fork tender.
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Reviews
-
This made a very tasty, flavorful pork entree. I did not put in any peppers because I didn't have or know what hot red finger peppers are. Or should I have used a bell pepper? I didn't know, so skipped. What I should have read more carefully is size of cubes - mine were smaller than stated, probably 3/4 inch cubes or so. After 35 min. in the oven, they were done and a bit dried out. Flavor was great, despite my drying them out!
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RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.