Torresmos Marinated Pork with Chili Peppers Wine and Garlic
Savor the bold, rustic flavors of Portuguese cuisine with Torresmos Marinated Pork, a dish that balances tenderness and crispiness in every bite. This traditional recipe features succulent pork belly marinated in a robust blend of white wine, garlic, paprika, and red chili peppers, creating layers of smoky, tangy, and mildly spicy notes. Infused with the aromatic essence of bay leaves and a splash of zesty lemon juice, the pork is slow-cooked to perfection, ensuring juicy, flavorful meat with irresistibly crispy edges. Perfect as a main course, serve this dish with crusty bread, boiled potatoes, or fragrant rice to soak up the savory marinade. Whether for a hearty family meal or a special gathering, this torresmos recipe is a true celebration of comfort food at its finest.
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Recipe Information
Ingredients
- 600 g pork belly
- 6 garlic cloves
- 150 ml white wine
- 2 red chili peppers
- 1 tsp paprika
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp lemon juice
Instructions
1. Begin by cutting the pork belly into bite-sized cubes, approximately 2 cm each.
2. In a large bowl, crush and mince the garlic cloves. Add the white wine, paprika, salt, black pepper, and lemon juice. Stir to combine.
3. Thinly slice the red chili peppers and add them to the marinade mixture. Toss in the bay leaves for additional aroma.
4. Place the pork belly cubes into the marinade, ensuring they are completely coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight to deepen the flavors.
5. Once marinated, remove the pork from the refrigerator and allow it to come to room temperature for about 20 minutes.
6. Heat the olive oil in a large, heavy-bottomed skillet or frying pan over medium heat.
7. Add the pork belly pieces to the pan, reserving the marinade for later use. Cook the pork for 8-10 minutes, stirring occasionally, until it begins to brown and crisp.
8. Once the pork is golden, pour the reserved marinade into the pan. Lower the heat, cover, and simmer for 30 minutes, stirring occasionally.
9. Remove the lid and increase the heat to medium-high, allowing the marinade to reduce while the pork crisps further. This should take an additional 10-15 minutes.
10. Taste and adjust seasoning if necessary. Discard bay leaves before serving.
11. Serve the torresmos hot, garnished with fresh lemon wedges or parsley if desired. Pair with bread, boiled potatoes, or rice for a complete meal.
Nutrition Facts
Calories |
3568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.9 g | 445% | |
| Saturated Fat | 120.2 g | 601% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2825 mg | 123% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.9 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1356 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
