Wine and Garlic Pork (Portuguese Vina Dosh)

Wine and Garlic Pork (Portuguese Vina Dosh)

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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Ingredients

2 d 40 m servings 291 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
  4. Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
  5. Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

Footnotes

  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

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...

Most helpful critical review

This was just too strong on the vinegar in my opinion. I am Portuguese and I hear the stronger vinegar flavor is more of an Azores thing...a different regional taste preference I guess.

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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...

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.

Very close to my mom's. She passed before I was able to learn her secrets. I added potatoes like she did. It was always my favorite because we're Portuguese from Hawaii, so all of our meals incl...

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. Woul...

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...

This was just too strong on the vinegar in my opinion. I am Portuguese and I hear the stronger vinegar flavor is more of an Azores thing...a different regional taste preference I guess.

oh my Gosh Thank you for sharing this! I couldn't get a hold of my dad who is also from the Azores to get the recipe so I thought I would take a shot at looking it up on the internet and Bam the...

followed the recipe as written but the flavor was bland and the vinegar overpowered the dish

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