Wine and Garlic Pork (Portuguese Vina Dosh) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 10, 2014
followed the recipe as written but the flavor was bland and the vinegar overpowered the dish
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Reviewed: Mar. 28, 2014
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.
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Reviewed: Feb. 26, 2014
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 !
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Photo by Linda Correia

Cooking Level: Expert

Living In: Victorville, California, USA

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Reviewed: Jan. 22, 2014
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.
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Cooking Level: Beginning

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Reviewed: Jan. 7, 2014
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.
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Cooking Level: Expert

Living In: Winchester, New Hampshire, USA


 
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