Recipe by Cali-Chef
"Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade."
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1 1/2 cups
red wine vinegar
whole cloves, or to taste
ground black pepper
1 (3 pound)
boneless pork shoulder, cut into 1-inch cubes
OH my God, this is wonderful! My husband's family is from the Azores, Terceira to be specific, and settled in Tulare, Hanford area. His father would use Vina Dosh marinade for rabbit and chicken. Unfortunately he passed away and so did the recipe. When I tried this and my husband ate it, he was so happy. He said it is as close as I could possibly get, I am sure a different wine would make a different taste, but this is the real deal. THANK YOU SO MUCH CALI-CHEF. Also, I have a portuguese beans recipe I submitted that will be perfect with these, if Allrecipes doesn't post it, find it on justapinch.com Thanks again !
This is a very tasty dish! Next time I would decrease the red wine vinegar. It was just a little too vinegary for our taste. But very easy to make and we enjoyed it very much.
This was wonderful-tender and delicious. I used country boneless pork ribs instead of the pork shoulder, and it came out great. This is one of the few recipes I followed exactly as written. Wouldn't change a thing.
I had a small bone in pork shoulder. I marinated it for 3 days. Then cut the bone out and marinated the cut up pork for a few more hours. Followed the recipe the rest of the way and served it with herbed egg noodles.
* Percent Daily Values are based on a 2,000 calorie diet.
Wine and Garlic Pork (Portuguese Vina Dosh)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 175
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