#eattheworld ~ Portuguese Vina Dosh (Wine and Garlic Pork)

This month our Eat the World group is visiting Portugal. This is a terrific group that virtually travels around the world together, enjoying traditional foods from various countries; it is hosted by Evelyne of CulturEatz. 

I did a quick search on foods from Portugal and there were just SO many options... a lot of the ingredients were a little out of my comfort (spice) zone or more unfamiliar to my household (salt cod, sardines). Then I saw Vina Dosh on AllRecipes and I was intrigued. Soaked for 3 days in a marinade heavy on red wine vinegar, the meat comes out incredibly flavorful and so tender! It was really delicious and unlike anything I've had before. 

I served this up alongside some simple steamed green beans, but we were talking about how something like an herbed rice would be delicious with this as well - it would need to be mild in flavor as the pork has SO much. I would absolutely make this one again.

Check out all the wonderful Portuguese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Sue at Palatable Pastime:Air-Fryer Peri Peri Chicken Wings
Culinary Adventures with Camilla: Less than Traditional Pastéis de Bacalhau (Salt Cod Fritters)
Making Miracles: Portuguese Vina Dosh Wine
Amy’s Cooking Adventures: Bitoque (Portuguese Steak & Eggs)
Kitchen Frau: Portuguese Tuna or Sardine Fish Pâté
CulturEatz: Portuguese Pasteis de Nata
A Day in the Life on the Farm: Broa (Portuguese Corn Bread)
Pandemonium Noshery: Portugese Tremocos Beans
Sneha’s Recipe: Chicken Cataplana #EatTheWorld
Loreto and Nicoletta: Home Style Portuguese Shrimp and Chorizo

Portuguese Vina Dosh (Wine and Garlic Pork) from Cali-Chef on AllRecipes

Ingredients
1 1/2 cups red wine vinegar
3/4 cup red wine
7 cloves garlic, roughly chopped
3 bay leaves (optional)
8 whole cloves, or to taste
1 tablespoons ground black pepper
2 teaspoons salt
1/2 teaspoon dried thyme
1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil

Directions

1. Combine red wine vinegar through thyme in a large tupperware and add the cubed pork. Put the lid on the tupperware and shake to coat the meat. Place in the refrigerator for 2-3 days, occasionally shaking the tupperware to coat the meat.
2. When you are ready to cook the meat, pre-heat the oven to 350 degrees. Place about 1/2 cup of the marinade along with the meat in a 9x13 baking dish, discard the remaining marinade. Bake for 20-30 minutes. 
3. Heat the oil in a large non-stick skillet and brown the baked meat in batches prior to serving.